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do you have other uses for this pepper?

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This question references CHOW's Grilled Shishito Peppers recipe.
http://www.chow.com/recipes/30210-gri...

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  1. Answer Selected

    God these new Post categories are Crap! I Know let's suppress discussion! That is probably what people want. Yes, yes I sure that is what they want.

    To Chili Dude: No Shishitos are not like Poblanos more like Peppers PadrĂ³n, 2"-3" long a little boxy and wrinkled.

    jpr54_1
    They make a great Banchan, Kkwarigochujjim

  2. I always grill them, outside if the grill is going, or in a cast iron pan on the stove. I usually them toss them with lemon juice, olive oil, salt, pepper, and grated parmigiano. Sometimes I skip the cheese and toss them with smoked sea salt flakes. A few times, I've made an aioli for dipping them in, mimicking the way I first had them in a restaurant in El Jebel, CO, a couple of years ago. (They also tossed theirs with crumbled feta.)

    At any rate, these peppers are fantastic.

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    Padrons (and Shishitos,) are so incredibly good as instructed in the link we never have enough to try them any other way. The 4 plants I have are *very* prolific and we still don't have enough. I will plant 3 times as many next year.

    I'd reply to chefj and agree about this format but I can't-- which makes this format even worse.

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    You're speaking specifically of shishito peppers, right? Personally, I love that grilled recipe but I do it in a cast iron skillet. I also use them in a salad with black beans, corn, red onion or shallot, maybe celery. Because of their small size and thin skin, they aren't good for stuffing.

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    In reply to weezieduzzit:
    This is exactly why it is STUPID

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    c

    Upon accessing the website you cite, I would guess that the chiles in the photo are what we call in the US, poblano chiles. They could be stuffed, or better yet, they can become an ingredient in a large pot of (look at my user name) CHILI. Chili without beans of course.