PEPPERS - SHISHITO

These small, mild tasting peppers are used in Japanese cuisine. Fun fact: about 1 in 20 is spicy! Consider yourself lucky if you get one (it’s nowhere near the heat of a jalapeno, so don’t worry too much). Shishitos have thin walls, which lend well to being blistered. We usually cook them as an appetizer to fend off our roommates while we’re cooking dinner. We never bother to cut them because they’re small enough to eat whole and are best showcased on their own.

STORAGE: Even though most refrigerators are a few degrees colder than the ideal temperature for peppers, we find that these veggies stay crisper inside the fridge inside a closed container or plastic bag, rather than out on the counter.

PRESERVATION: To extend the harvest, freeze whole.

RECIPES:

Blistered Shishitos

• Shishito Peppers (whole, with stem on)

• 2 T coconut oil, lard, or any other high heat oil

• Sprinkle of salt (course sea salt is the best for this recipe, but any salt will do)

• Splash of soy sauce OR lime juice- depending on the flavor profile you’re going for

In a frying pan, heat oil on high. You want the pan to be hot, so that it blisters the peppers without making them too soft. When the pan is hot, toss the peppers in. Saute for 3-5 minutes, using tongs to stir occasionally. When the peppers have a nice blister to them, turn the heat off and add the soy sauce or lime juice. Mix quickly and remove peppers from the pan. These are an awesome appetizer showcased on their own or atop a stir fry, creamy polenta, rice, or chili.