In the rush of peppers at the end of the season, I ended up with a ton of shishito peppers, most of them from one prolific plant. These were a bit bigger than the finger-size fruits I like to saute in olive oil with garlic, salt and pepper. I tried to stuff them, but they are pretty thin-walled and tend to rip.
So what can you do with a pile of large shishitos?
I’m a big believer that almost anything tastes good with peppers, onions and mushrooms. Today, I was out of mushrooms, but I sliced up an onion, and crumbled a half pound of breakfast pork sausage roll into a large skillet. I sliced about 20 peppers into rings about half an inch thick, removing most of the seeds. I then put the peppers in with the sausage and onions with about a tablespoon of olive oil, and sauteed everything until the sausage was cooked.
That’s it. I spooned it onto a plate and had a great breakfast dish. The sausage seasoning complimented the shishitos perfectly. Denise and I shared the skillet and soon there was nothing left.
So, now I know what to do with my overactive shishitos, and I can’t wait for next year’s crop. And I’ll throw in a few sliced mushrooms!
- 1 large onion, thinly sliced
- 20 shishito peppers, chopped
- 8 oz sausage
- 2 tablespoons olive oil
- In a large skillet, add oil and brown onions for about 3 minutes.
- Next add the peppers and sausage and saute until the sausage is browned and the peppers soft.
- Serve with eggs or as is.
Daytripping with Rick in the Kitchen