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Charred & Chopped Shishito Peppers

yield
350g
servings
N/A
expiration date
1 day
ADDITIONAL PREP RECIPE
No items found.
ingredients
  • 650g stemmed, whole shishito peppers
  • 50g blended oil
  • 6g kosher salt
sourcing
PROCEDURE
  1. Put the stemmed shishitos in a bowl.
  2. Toss with blended oil & kosher salt to coat.
  3. Char on a clean plancha, over high heat.
  4. Flip shishitos so that both sides char.
  5. The shishitos will char but not cook through entirely, they will retain their shape and some color.
  6. Transfer to a bowl to cool enough to be handled.
  7. Split each shishito in half lengthwise.
  8. Remove the majority of the seeds, but this doesn't have to be perfect. There is a cluster of seeds in each pepper that should be removed (so a guest doesn't get a mouthful of seeds) but some seeds is OK.
  9. Rough chop the seeded peppers.
CRITICAL CONTROL POINT
  • CHAR the peppers but do not cook to mush.
  • Most of the seeds should be scraped out -- but there is no need to eliminate every seed.
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