“Last night I had the most amazing peppers. They were thin and green and wrinkly and some were spicy.”
I have heard this sentence at least five times in the last two weeks. The peppers in question are called shishito peppers, and they are very much in season! I had my first taste of shishitos last year at the Alembic, and now am noticing them everywhere from farmers markets to sushi restaurants.
The peppers are served either blistered or fried, sometimes with a miso dressing, sometimes with simply oil and salt. My preferred cooking method: blistered in a hot pan with olive oil and sprinkled with coarse sea salt. The best part: the spiciness varies from pepper to pepper; finding the spicy pepper of the bunch is like the golden ticket in a Wonka bar.
1 year ago • Notes