1. Fill a deep pot halfway with canola oil. Heat the oil to a temperature between 350 and 375 degrees. Place the shishito peppers into the oil, moving them around as they cook. The peppers are done cooking when they begin to blister, about 30 to 60 seconds. 02:13
2. Remove the peppers from the fryer and shake off any excess oil. Transfer them to a mixing bowl and season with salt. 02:50
3. Add 1 tablespoon of pickled red onions, 1 tablespoon of cotija cheese, 5 pickled serrano peppers, 2 tablespoons of fresh cilantro, and the juice from half a lime. Toss to combine and serve. 03:43
What You'll Need
- Deep pot for frying
- Mixing bowl
- Frying thermometer (optional)
- Canola oil for frying
- Shishito peppers (2 cups)
- Pickled red onions (1 tablespoon)
- Cotija cheese, crumbled (1 tablespoon)
- Serrano chiles, sliced thin and pickled (5 slices)
- Cilantro, roughly chopped (2 tablespoons)
- Lime juice (1/2 lime)
- Salt, to taste
Shishito peppers are a small, slender, thin-walled peppers. Although they turn from green to red upon ripening, these peppers are usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion.
Alternate ways to cook the shishito peppers include on a grill, in a sauté pan, or baked in the oven.
Contija cheese is crumbly and salty, similar to Parmesan cheese. It has been nicknamed "the Parmesan of Mexico".