Don't let the six shishito peppers scare you away, shishito peppers are mild so there's no fiery burn. A bit of bacon adds the smoky flavor you crave at a cookout.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet cook 3 slices bacon until crisp. Remove to paper towels, reserving drippings in skillet. Crumble bacon.

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  • Add 1/2 cup finely chopped red onion to skillet. Cook and stir over medium 4 minutes or until tender. Add 6 oz. stemmed and chopped shishito peppers. Cook 4 minutes or until browned, stirring occasionally. Stir in 2 tablespoons red wine vinegar, scraping up any browned bits. Cook, uncovered, 30 seconds. Remove from heat. Stir in bacon, 1 cup quartered cherry tomatoes, and 2 tablespoons chopped fresh Italian parsley. Season with salt and black pepper. Chill, covered, up to 3 days. Makes 2 1/2 cups.

Nutrition Facts

45 calories; total fat 2g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 6mg; sodium 128mg; potassium 71mg; carbohydrates 3g; fiber 1g; sugar 2g; protein 2g; trans fatty acidg; vitamin a 218IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 5mcg; vitamin b12mcg; calcium 5mg; ironmg.

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