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.




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

  • 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, (1 g saturated fat, 1 g polyunsaturated fat, 1 g monounsaturated fat), 6 mg cholesterol, 128 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 2 g protein.