Sautéed Shishito Peppers and Celery


Yield: 6 People


Work: 30 Minutes


Total: 30 Minutes


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Heat 1 Tbsp Camelina Oil in a Saute Pan on medium heat.

  • Add Peppers and Celery, create nice even layer, and let brown on one side.

  • Once browned, make a well in middle of the pan, then add remaining Oil and Butter melt.

  • Add Garlic to the melted Fat and saute until fragrant. Mix thoroughly.

  • Add Vinegar and Salt and mix. Garnish with chopped Cilantro.


  • If you like spicy try adding some spicy peppers or some Cowboy Candy.

  • Add any herbs or spices you prefer like ground Coriander if you can't find fresh Cilantro.


  • ½ pound Shishito Peppers, in ¼” sliced rings

  • 5 stalks Celery, in ¼” sliced rings

  • 2 Tbsp Camelina Oil

  • 3 cloves Garlic, chopped

  • ¼ Cup Apple Cider Vinegar

  • 1 Tbsp Cilantro, chopped

  • 1 Tbsp Butter

  • 1 Tbsp Salt


  • Cutting Board

  • Knife

  • Saute Pan

  • Spoon

  • Measuring Cups

  • Measuring Spoon

  • Airtight Container


  • Airtight Container in the Fridge for 4 days.


Questions about this recipe? Ask Chef Pierson!