Hello...just a quick pop in with a super easy summer recipe.
I haven't posted in a while because I've either been traveling or clearing out all of the leftovers in my freezer because it's been too hot to cook. Also read, lazy.
This also means that I have been neglecting the fact that all of this amazing summer produce is out and that I need to consume as much as possible before it disappears. Granted, I do live in sunny California where certain things are available year round but produce at its peak is the best.
This means I've mostly been eating a lot of peaches because they are my favorite.
I almost had a panicked moment when it felt like summer was almost over. But I just had to take a step back and remember that there's still time before summer is "over". In Northern California, this can be until mid-October which means that there is plenty of time to enjoy the warmth, light and colorful produce.
I was first introduced to shishito peppers when I was only a wee intern at my job. I generally avoid all peppers unless they are of the bell variety because I'm not a fan of spicy food. I remember watching an episode of The Next Food Network Star where one of the contestants was eating all the hot peppers raw to see how hot they actually were. I think I would have cried.
So when I heard that only 1 in 10 of these are spicy and they are best blackened until wilted and served with a few cranks of sea salt and black pepper, I couldn't help but be intrigued.
I first put them on these toasts and every summer since then, I look forward to busting out my cast iron skillet to roast them.
I could probably eat all of these but the most recent batch I got were spicier than the previous ones so I've been a little hesitant to scarf them down. Their overall flavor is unique enough that I am willing to battle through the spiciness. (They aren't really that hot, I'm just a wimp when it comes to spicy food.)
Simple Roasted Shishito Peppers
Yields: 2 servings