Blistering peppers, Claypot spices, Claypotspices, Cracked pepper, Gardening, Growing from seeds, Haute cuisine, Himalayan salt, Horseradish, Horseradish dipping sauce, Japanese peppers, Local raw honey, Mortar and pestle, Shishito peppers, spices, Spicey, Tellicherry pepper, Trader joes
Oh Welcome Spring! Today I am going to harvest some seeds from these sweet little darling Japanese Shishito Peppers in hopes of having myself a nice tidy little crop for summer fare. These little fingerlings are just delish and a bit like Russian Roullete as every once and a while you hit one that’s got a little heat to it and when it hits, what a surprise!
This East Asian sweet pepper is picked fresh when green, however it will turn a bright pop of red if left on longer as well as the skin will become thicker for the effort. This pepper is thin skinned when green, mild and easily roasted or blistered in hot oil. It is quite popular in Japan and quickly spreading out into other areas of culinary adventure. I found my little treasure surprisingly at Trader Joes this week.
They lend themselves well to a simple snack to be enjoyed, alone or dipped, raw or roasted. They can easily send you over the moon with just a dusting of Himalayan pink or Basic Sea Salt, or you can give them a squeeze of lemon or move onto a nice yogurt based dipping sauce. You can incorporate them into a tempura or a saucy little stir fry. They cook up so easy that there truly is no reason to not give them a spin in your cast iron pan right now.
Pan Blistered Shishito Peppers accompanied by a Spicy Horseradish Dipping Sauce
- 1lb Shishito Peppers
- 3 tbs of refined Coconut oil
- Himalayan Salt
- Cracked Tellicherry Pepper
- 2tbs prepared Horseradish
- 1cup Greek Yogurt
- 2tbs raw local Honey
Heat pan on Medium High, add Coconut Oil and toss in and coat the Shishito Peppers. Toss and cook until the skins become blustery roughly 10-15 minutes. Plate dust with Salt and Pepper. Squeeze lemon over them.
In a bowl combine the Greek Yogurt, prepared Horseradish, 2 tbs of honey, salt and pepper to taste and grate a bit of the lemon’s zest in and mix. Serve peppers whole dipped in sauce. Don’t forget to set one or two peppers aside before your whole operation and seed, set the seeds aside and dry and give them a whirl in your garden. Try starting g seeds indoor in a sunny place 6-8 weeks before the last frost in your area. After last frost plant in your garden.