Blistered Shishito Peppers w/ Caramelized Shallot Dip
A surge in popularity in the culinary world, Shishito Peppers are a favorite Japanese variety which produces 3 inch long, slightly wrinkled, thin-walled fruits that are mildly sweet flavored with just a bit of peppery spice.
Shishitos are believed to have originated in Portugal, but as they gained popularity in Japan, they got their name from the Japanese language. In fact, Shishi is the Japanese word for lion. Since the tip of the pepper looks like a lion’s head, it is known as the “lion head pepper.”
Shishitos are interesting peppers because you have a one out of ten chance of getting a pepper that is spicy. We like to refer to this phenomenon as Shishito Roulette. Cultivators do not know exactly why this happens. However, there is some debate that it may be due to how much direct sunlight they receive while growing on the vine.
With a crisp crunch, shishitos can be sautéed, grilled, or eaten raw. Shishitos are full of antioxidants and are particularly high in Vitamin C & A. When their color is emerald green it is time to harvest, and when left on the vine longer, they will turns a deep shade of red. Shishitos grow best in warm climates, and their peak seasonality is summer to the early half of fall.
Let’s Start by preparing the Caramelized Shallot Dip
Ingredients:
2 Large shallots
2-3 Garlic Cloves
2 Tb Chives, chopped
1 Lemon, Juiced
1/2 Cup Low Fat Greek Yogurt
1 Tb Butter
1-2 Tb Water
Recipe
Drizzle Olive oil in a medium heat pan. Add in sliced shallots and stir for 1 minute. Add in butter and garlic. Cook until caramelized, 2-3 minutes.
In a food processor, add in lemon juice, yogurt, water, and caramelized shallots. Pulse until ingredients are well blended.
Stir in shopped chives, add some on top for garnish
Set aside in the fridge.
Blistered Shishitos Recipe
Ingredients:
1 lb. Shishito Peppers
Sea salt
2 Tb Olive oil
Recipe:
In a large cast-iron skillet, or large pan, Heat olive oil and add shishitos in a single layer
Cook for 10 minutes, turning occasionally until the outside is blistered, or dark brown.
Sprinkle with salt and serve immediately
