It's garden season here in the northland and the farmer's markets are really getting good. There are tomatoes, new potatoes, geen beans, all sorts of leafy things that look way too healthy, and today I found a new addiction - shishito peppers!
These litte buggers are about 3 to 4 inches long and look like they pack a punch but that's the funny thing, for some strange reason known only to peppers themselves, only about 1 in 7 have what you could call a bite. Most of them, in fact, are quite mild and almost sweet. They are not sweet in a bell pepper way since they are still a chile pepper but sweet in a mild fruity way but that seventh one.....wow! Not habanero hot but here's the thing after 5 or 6 mild ones you get gobsmacked with just enough heat to make you take a long pull on your beer and dive right back into them.
I researched a bunch of different recipes and came up with my own version that I think you will really like.
Wash and dry off the peppers - however many you want but trust me it won't be enough!
Fire up your gas grill as hot as you can. You could also use a hot cast iron pan
Toss the peppers with a high smoke point oil - personally I like Smude's sunflower oil since it's local and gives a nice flavor.
After the grill is very hot, put the peppers on to blister. I say blister because thats what we want. We dont want to blacken them like roasted peppers, just let the skin blister then turn them. A little charring is ok but not black all over
As soon as they are blistered take them off the heat and season the hell out of them with a flaky sea salt, the larger the grain the better. I also seasoned them with a peppercorn medley from McCormick's because I like the taste.
