It is our first snow fall – limbs are laden, many broken and lying on the ground. It is quiet, and there are 13 inches of white powder topping everything. Today is a good day for slow cooking – soup, stew, fruit butter. But I already have a couple quarts of freshly made chicken stock at the ready; and so, I’m inspired to saute the last, last peppers – picked in preparation for this gorgeous snow. Some beautiful purple bells – green on the inside; a lone yellow baby, and my treasured Shishitos. A quick saute with a couple cloves of garlic, olive oil and good Maldon salt. Lunch is served – spicy hot, salty and peppery sweet – with some chicken and a piece of toast. It is the end of the garden; save for stalwart chard and kale, and a pumpkin or two. For the summer’s bounty I say thank you, dear earth. What would we eat without you?
Sauteed Shishito Peppers
Yield 4-6 servings
Shishito peppers are popular in many restaurants nowadays. A small Japanese sweet pepper, its common name is Wrinkled Old Man. Tickled me. They are easy to grow in Boulder County and proliferate in sunny pots or gardens. A similar dish is popular in Spain, called Pimientos de Padrón. I wait all summer for the small green peppers to ripen. Some are slightly spicy, but most are sweet. Enjoy growing them and eating them as a delectable appetizer or side dish.
- About 3 cups Shishito peppers, including a mix of what’s in the garden
- 2-3 cloves of garlic, optional
- Olive, grapeseed, avocado, sunflower oil, or ghee
- Maldon salt or a good flaky or coarse one to your liking
Heat oil to medium high in a cast iron skillet or other heavy skillet large enough to fit the peppers in a single layer. When lightly smoking add the peppers. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.
Shishitos: spicy hot, salty and peppery sweet: enjoy as an appetizer or accompanied with your choice of meat.
Cuisine American, Spanish