Hot Blistered Shisito Peppers
These peppers are Shisito peppers and if that question’s answer was in Scoville units, this would be a 0 or 1. (Answer: NOT). The Scoville is an organoleptic test that measures the heat or capsaicin content of peppers. (Really, I just wanted to say organoleptic.) Bell peppers would be a 0 and habaneros would be 200,000 SHUs. Jalapenos are a measly 2500-8000.
Shisito peppers are mild but nowhere near the flavor of green or red peppers. Which I will eat but am not particularly fond of because I feel like they overpower any dish you add them to.
I would say that Shisito peppers taste a little bit like Padrons. But, Padrons are actually more fun to eat because you play Russian roulette when you do. About 1 in 10 are hot. And you can’t tell which one just by looking at them. See why its fun? It’s like, mild, mild, mild, mild, POW! I love the suspense.
On any given day, I will take hot peppers over mild. A dish of mixed hot peppers, blistered and dressed simply with olive oil and salt.
I think this is just beautiful to look at and pure pleasure to eat. A simple plate of blistered peppers, dressed in olive oil and salt, finished with a hint of lemon and with crunchy salty almonds as the perfect foil.* Better than Jalapeno poppers.
On a hot summer day, with a cold glass of prosecco….
Hot Blistered Shisito Peppers
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Ingredients
- Tart Crust
Shisito peppers (or Padron peppers), washed
Olive oil
Kosher salt (not fine)
Fresh lemon
Directions
- Heat a cast iron pan to very hot, spray thinly with olive oil or high heat oil.
- Add peppers.
- Cook until they blister (shake pan from time to time so that they blister all around).
- Transfer to a plate, toss with a little olive oil, sprinkle with salt and squeee a little bit of lemon.
- Toss and plate. Best served hot.