Most children in the U.S. and Europe are not used to spicy dishes.
It is not that children can’t appreciate spicy foods. Many of our friends from India give chili infused foods to their kids from very early on – starting with spicy lentils and chutney – and by the time their kids are 3 years old, they are able to eat full bodied curries with pretty hefty spices.
I happen to love spicy food, and I have tried to gradually introduce Magnus to spicy foods, like mild peppers, soups with chili oil and other foods with heat. But he is not a great fan. So until he begins to enjoy them, these shishito peppers are for me and the other adults in the house.
Shishito peppers are beautiful deep flavored peppers from Japan. They are full of vitamin C and have some protein. They are mild in their spiciness, but now and then you can have a piece that is nbut can be found in many farmer’s market now, and they make a great snack or as an aperitif.
Seared black with sea salt, they are unbelievably addictive. And so simple to make.
1 pound fresh shishito peppers
2 tablespoon olive oil
1. Wash the peppers under running water. Drain and pat dry with paper towels.
2. Head a large nonstick pan on medium high and add olive oil.
3. When the oil is well heated, add the peppers and salt, and toss to coat well with the oil and salt, and good until the sides of the peppers become blackened, about 5-7 minutes.
4. Serve immediately.