Savory Summer Snacks: Discover the Charm of Shishito Peppers
Shishito peppers, Japan’s answer to Spain’s Padrón peppers, offer a delicately sweet and mildly spicy flavor profile that’s perfect for grilling. These versatile peppers pair beautifully with grilled proteins like BBQ beef ribs, making them an excellent addition to your summer menu.
A Flavorful Fusion
To bring out the best in shishito peppers, simply toss them with olive oil, cook on a hot grill, and sprinkle with togarashi, a Japanese spice mix, and coarse salt. This combination of flavors will leave you wanting more.
Togarashi: The Secret Ingredient
Togarashi powder, a blend of spices that always contains chiles, can be found in ethnic markets or made at home. This spice mix adds a depth of flavor to the grilled peppers that’s hard to resist. You may also come across shichimi togarashi, which is essentially the same thing.
Salt Enhances the Experience
A sprinkle of coarse sea salt over the grilled peppers provides a satisfying crunch and burst of flavor. For an added touch, try using fleur de sel or Maldon salt, both of which can be found at gourmet grocery stores.
Recipe Breakdown
Yield: 4 servings
Difficulty: Easy
Total Time: 15 minutes
Ingredients:
- 1/2 pound shishito peppers, washed and thoroughly dried
- 1 tablespoon olive oil
- 1/4 teaspoon togarashi
- Coarse sea salt, such as fleur de sel or Maldon
Grilling Perfection
Heat an indoor grill pan or outdoor grill to medium-high heat (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the togarashi and salt, and serve.
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