Oh Shishito peppers, how do I love thee?

This is pretty much a re-post of the blog I did last year. Is that bad?

In my defense, I did it because I don’t think enough can be said, or blogged, or consumed when it comes to these peppers. I also wanted to blog again, in case some of you don’t look back at the recipes.

Shishito’s are possibly one of my top 5 favorite vegetables. Oh, wait, it is a fruit isn’t it? It doesn’t matter, it is complex, smokey, deep flavor is like the best part of every pepper and chili you have ever had in one delightful bite.

Most pepper seeds are bitter or very spicy and you discard them, but not these. They add a creamy taste and texture and add to the overall experience.

I like Shishito’s best roasted or grilled. Put a little olive oil and salt on them and cook them on a hot grill.

Keep turning them every few minutes. They will pop and steam as the inside of the pepper cooks and as the outsides char.

Almost done.

Done.

This isn’t a great picture, but it shows how the peppers collapse down after you take them off the grill.

I made an omelette with Shishito’s and some shallot, it was so good.

Again, not a great picture. I ate it all before I realized I didn’t get a good photo. I never do that. I always check to make sure I get a decent picture but got lost in my omelette…that how good these peppers are.

I hope you like them too.