SHISHITO PEPPERS THE PERFECT TAPAS

 A few years ago I took the metro link to the beach. We ended up in a Tapas restaurant in San Juan Capistrano , a stop along the way. There I had some Shishito  peppers. They were AMAZING!!!   
  Knowing I was too far into the growing season to grow peppers by seed I found some plants on Amazon.  Only 2 lived .I don't know if you have ever bought plants on the Internet but I would more aptly call them seedlings.  That was enough however to have some peppers that year and save the seeds. 
I don't normally grow peppers from seeds but I had no choice as the local nurseries did not carry them. I carefully coddled them for 3 months then spent the next 2 weeks hardening them off.   The following week I went to Parkview Nursery to get my yearly plant fix and THERE THEY WERE !!!!  Who knew.  So glad they have become a staple pepper in nurseries. I am hoarding some                                                                              seeds every year just in case ......

These peppers are very mild. Basically they serve as a perfect savory background to the soy ginger sauce. The perfect appetizer. I make them regularly at dinner as they basically compliment any summer meal. Just know that every now and then a moderately hot one will  pop up !

You can use any oil to fry them however the sesame oil is best . I sometimes add some seeds towards the end. If you add them too soon they will burn. The sauce below lends itself well to many uses.You really don't need all the ingredients but they do add to the flavor. I have just put the soy mayo and sesame oil together and its still great .  I make it in a mason jar and shake it up. Instead of covering the peppers we use it as a dip. The rest can be saved for salads and believe it or not marination. 
 
 They are now available at Sprouts and Whole foods  . You can try before you plant. They are much larger than the ones I grow and the ones in the Tapas restaurant  but are very tasty too !!!

Shishito Peppers with Soy-Ginger Sauce 

Ingredients

• 8 ounces shishito peppers
• 2 tablespoons sesame oil 
• 3 tablespoons soy sauce 
• 1 tablespoon mayonnaise
• 1 teaspoon grated ginger 
• 1 teaspoon honey 
• 1 teaspoon lime juice 
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon chile paste 
• 1 teaspoon sea salt 

Directions

Heat a cast-iron skillet over high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.

Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chile paste.

Once the peppers are well blistered, add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.