A Char-ming Recipe

     As promised, here is a recipe that features shishito peppers, from the pages of the August/September issue of Fine Cooking magazine:

Charred Shishito Peppers with Sesame Salt

    
      These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt.  Its nutty crunch is the perfect complement to the smokey-sweet peppers.  Sprinkle extra gomasio on salad or popcorn.

2 1/2 Tbsp toasted sesame seeds

1/2 tsp granulated garlic

coarse sea salt

2 tsp grapeseed or canola oil

8 oz. shishito peppers

1 Tbsp Asian sesame oil; more to taste

     In a mortar and pestle, pound the sesame seeds and granulated garlic with 1/2 Tbsp of salt until coarsely crushed.  Alternately, pulse in a small food processor.  Set aside.

     In a 12 inch cast-iron or other heavy-duty skillet, heat the oil on medium-high heat until shimmering.  Add the peppers and cook, undisturbed, until they begin to char in places, 1 to 1 1/2 minutes.  Continue cooking, stirring occasionally, until just tender, 1 to 1 1/2 minutes.

     Use a slotted spoon to transfer to a serving platter, drizzle with the sesame oil, sprinkle with about 2 tsp of the sesame salt, and serve.

Serves 4 to 6 as a main course

Recipe provided by Diana Andrews