fried shishito peppers with sea salt and lemon

I have never liked peppers, partly because I don’t have a high tolerance for spicy foods and because I don’t really care for their taste.  When I do use them, mostly in the form of bell peppers, it is mainly to add color to stir-fries, salads, and kabobs.  Then, last year, I discovered one exception to my great dislike for peppers in the form of the jalapeño. They have a moderate “kick” to them, but they’re not intense, especially when seeded and their membranes are removed. They became a slight obsession, even planting them in my garden so I could have a steady supply of them.  Continue reading

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