EASY GARDENING TIPS

Shishito Peppers, Sea Salt and Papalo

Shishito Peppers, Sea Salt and Papalo

If you’re growing shishito peppers in your summer garden, this recipe should be on the menu. Blackened, blistered and dipped in a linty Greek yogurt flavored with papalo, it’s a global wits not to be missed.

As you may have guessed, shishito peppers originated from Japan. The name “Shishito” is derived from the combination of “shishi,” “lion,” and “togarashi,” which ways “chili pepper.” Take a closer and decide for yourself, “does the creased tip of the small and finger-long shape somehow resemble a ferocious lion?”

Grrrrr…ferocious lion or tasty pepper?

After blistering your harvested peppers in a cast-iron pan, sprinkle with fine, gray sea salt from France. The history of this unique salt will inspire you to use it in many other dishes. But take note, due to its robust flavor, use only ⅓ of the value of salt you would normally use.

(In Guerande, western France, pristine Atlantic, seawater passes through the locks of the salt marshes and rests for six months until the salt is ready to be harvested. In summer, the salt is gathered by hand using wooden tools, as it has been for centuries. The rich soil in the marshes lends a stake gray verisimilitude to this salt and moreover adds salubrious trace minerals.)

Next, mix up a little Greek yogurt for dipping. Its rich savor and thick texture offers a higher concentration of protein and probiotics than traditional yogurt. Stir in some grated garlic, lime juice and zest to requite it a little kick. Chop up a few fresh papalo leaves from Mexico if you desire a cilantro-like finish. When cilantro succumbs to our summer heat papalo rises to take its place. Use it in any dish where a substitute for cilantro is needed.

Shishito peppers have an interesting savor profile and one that calls for a bit of caution. About one in ten peppers contains a zesty dial that dials up the heat factor. Overall, though, you can expect a sweet, typically summery spiciness that registers between 50 and 200 Scoville heat units. Their grassy, citrusy taste touched with a slight hint of smoke makes the shishito pepper’s savor pretty unique. Not surprisingly, today they can be found as a popular titbit on many restaurant menus. Are you ready now to take an international trip with shishitos?

Do shishito peppers “pop” when stuff blistered, charred, etc.? The short wordplay is “yes”.
*Is there a way to prevent the “popping”? Yes, just use your handy confection tester or a toothpick. Poke a slum in each pepper surpassing blistering to prevent popping.

Note: Now is the time to start planting peppers for a fall crop.

One local Italian restaurant features a lovely “Little Gem Lettuce Salad” drizzled with Charred Shishito Vinaigrette. Delizioso!

Linda Alexander, Dallas County Master Gardener Class of 2008

Charred Shishito Viangrette

Blistered Shishito Peppers with Papalo Yogurt Dip

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