Blistered Shishito With Sesame Seed
This year was not particularly good for our pepper harvest. It may have been the location and the fact that the ever so tall Jerusalem artichokes blocked the east sun from the patch. That won’t happen next year. Live and learn.
Luckily we had a late frost so when Noel pulled the last of the pepper plants from the garden on October 30th, we had a bonus – a couple dozen shishito peppers. We had never grown them before so I thought they were immature wrinkly little things, but it turns out they were exactly as they should be.
I wasn’t sure what to do with them so I did an internet search on the various ways of preparing them. The simplest way I found was roasting them at 500 degrees with olive oil, salt, pepper then sprinkling with toasted sesame seeds. Here’s a link to the recipe and video of Michael Symon making them on a television show.
The peppers can also be roasted on the grill, pan blistered, stuffed with cheese, dipped in sauce, etc. It all depends upon what you’re in the mood for and how much time you want to spend on the preparation. No matter how you make them they’re sure to disappear quickly.
The seeds were from Baker Creek Heirloom Seed Company. Check out their amazing website. And, of course, don’t forget the tool section. They might just have the CobraHead Weeder and the CobraHead “mini” Weeder in their offering.