Tuesday, August 28, 2012

Shishitos are typically mild peppers, though you may come across an insanely spicy one here or there. I picked mine up at the McGolrick Park Farmer’s Market¬†on Sunday and they were gone in about 2 minutes of me finishing grilling them. The flavor is so mild, it’s almost like a tiny roasted poblano in taste and texture.

Directions

Fresh Shishito Peppers
Extra Virgin Olive Oil
Flaked Sea Salt
Fresh Lemon Juice

Ingredients

Toss peppers in a bit of olive oil to coat. Either skewer the peppers or poke a hole or two to keep them from exploding as you cook them. Grill the peppers (I used my stovetop grill, but you can use a skillet or an outdoor grill), turning as the skins begin to blister. Once the peppers have been grilled fairly evenly on each side, remove from heat. Sprinkle with sea salt to taste and squeeze fresh lemon juice over the top. Server immediately.






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