About a decade ago, while vacationing in Greece, my Mom came back from the “Laiki” (farmer’s market) with what they call “Pikantikes Piperies” or spicy peppers.
These small green peppers were mild in heat, pan-fried and served as a meze. They are sweet, savory, a touch of heat…tolerable for even the most timid.
Here in Canada, we have Padron and Shishito peppers….similar in shape and flavour and either will work well to recreate this dish.
Shishito is a Japanese word alluding to their shape (like a the head of a lion) and Padron refers to the area of Spain they are cultivated in. Both are from the cultivar Capsicum annuum var. annuum.
You should be able to find either pepper in the produce section of Supermarkets, Japanese specialty store, stores serving Latino communities, central markets and high end grocers.
My Shishito peppers were a bargain at 2 bags for $3 but you’ll probably seen then prices around the $5 range.
Add these peppers to your weekend shopping list, you’re gonna want to make this dish.
Blistered Shishito Peppers With Feta
(serves 4)
1 lb. bag of Shishito or Padron peppers
2 to 3 Tbsp. olive oil
1/2 tsp. sea salt
1/2 cup crumbled Feta
- Rinse and pat-dry your peppers.
- Place a large skillet on your stovetop on high. Add olive oil and your peppers. Saute, stirring the peppers frequently until both sides of the peppers have just blistered.
- Transfer the peppers to a serving plate/platter.
- Season with sea salt, top with crumbled Feta and serve.
- Serve with an Ouzo on ice or a cold beer.
