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Raise your hand if you think shishito peppers are everywhere right now. Oh, just me? Maybe it’s because I was only recently introduced to the sweet and sometimes-spicy pepper and now I feel as if I am seeing them everywhere- on restaurant menus, at the farmer’s market, and at Asian markets.
They are an interesting pepper because when you eat them you play a game of Russian roulette: one in ten peppers are spicy and the rest are sweet. They are often served blistered as in the recipe here and they could not be easier to make. I just top them with a little sea salt and lemon juice and voila you’ve got a starter or a snack.
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