I first had these peppers at a restaurant in town called Winberies, one of our regular spots. They were listed as an appetizer and my husband just HAD to have them. I thought they sounded a bit too healthy for what I was in the mood for, being that they had no breading or buffalo sauce, but we compromised. Yes, we ordered the lovely soshito peppers that Frank wanted…AND the fried appetizer that I wanted. tee hee…Ain’t compromise great? I mean, we still compromised because we’d intended on only getting one appetizer, which is what Frank wanted to do, but I wanted two appetizers. I bet you thought that the compromise was about which appetizer we ordered. Nah….
So the peppers arrived, simply cooked and with a dipping sauce that tasted like Ranch dressing. Needless to say, they were a huge hit with both of us and I’ve made them at least 4 times now at home. These peppers have such a delicious, somewhat mild taste, but don’t kill ya with spiciness. You taste the pepper, without the pain. I could gobble down a plate full of these lovelies.
Another perk about this appetizer or side dish, is that it only takes about 5 minutes. It’s also pretty hard to screw them up. Just saute these little babies in either olive oil or butter and add salt and pepper. Serve them with a dipping sauce or not. I like them with a chipotle ranch sauce if as an appetizer or no sauce if as a side dish. I even think they’d be great in a beautiful southwest style salad. Yum! Look for that recipe soon.
Happy pepper eatin!
- 2 tablespoons olive oil or butter
- 1 package soshito peppers (my package was about 2 dry pints)
- salt and pepper to taste (I used sea salt)
- Heat the butter or olive oil in your saute pan on medium high.
- Add the clean, dry peppers and saute until the skin blisters, stirring a few times so that they cook evenly.
- Serve them as a side or with a Ranch dipping sauce.