Two years ago I got so many I haven’t grown them since. Honest.
prettyminotaur
I love these. Were they hard to grow?
Here’s how I eat ’em: toss with olive oil, salt, and good pepper (I use penzey’s), then saute or grill until they’re kind of charred. Serve warm.
I have also had them in tacos. They made a nice filling because of the intermittent kick they have.
SpinnerBait88
Saute in olive oil until skins brown and blister. Salt generously and serve with marcona almonds.
mikebrooks008
Toss them in olive oil and blister them in a hot pan, then sprinkle with flaky salt, simple and delicious.
unicornlevelexists
Favorite way is to fry them in oil until slightly charred/blistered and then do a little soy sauce and sesame oil for seasoning. I can eat a whole bowl to myself.
neurogeneticist
I have 8 plants for just my husband and I haha! I just gave away over a pound of them last week.
I like to toss them in a bit of oil and airfry them for ~10 minutes. Lemon and salt are my go to, but I also love soy/sesame oil/rice wine vinegar. Lime and tajin is pretty great as well.
Strange_Field_143
My shishitos did better than any of my other peppers – got dozens of them. Problem is their use is limited. Pretty flavorless, and you’ll have trouble finding a recipe that includes them. Fun to watch grow though.
Marine86297
Same thing happened to me. One plant and so many peppers I don’t know what to do with them all.
Im_an_Owl
Get a cast iron nice and hot, sauté in oil until blistered, then cut the heat and let it cool down for a minute or so. Add some soy sauce and toss it while the soy sauce reduces/evaporates. Hit it with some flaky salt and pepper.
10 Comments
Very nice bounty. Enjoy them and congrats!
Two years ago I got so many I haven’t grown them since. Honest.
I love these. Were they hard to grow?
Here’s how I eat ’em: toss with olive oil, salt, and good pepper (I use penzey’s), then saute or grill until they’re kind of charred. Serve warm.
I have also had them in tacos. They made a nice filling because of the intermittent kick they have.
Saute in olive oil until skins brown and blister. Salt generously and serve with marcona almonds.
Toss them in olive oil and blister them in a hot pan, then sprinkle with flaky salt, simple and delicious.
Favorite way is to fry them in oil until slightly charred/blistered and then do a little soy sauce and sesame oil for seasoning. I can eat a whole bowl to myself.
I have 8 plants for just my husband and I haha! I just gave away over a pound of them last week.
I like to toss them in a bit of oil and airfry them for ~10 minutes. Lemon and salt are my go to, but I also love soy/sesame oil/rice wine vinegar. Lime and tajin is pretty great as well.
My shishitos did better than any of my other peppers – got dozens of them. Problem is their use is limited. Pretty flavorless, and you’ll have trouble finding a recipe that includes them. Fun to watch grow though.
Same thing happened to me. One plant and so many peppers I don’t know what to do with them all.
Get a cast iron nice and hot, sauté in oil until blistered, then cut the heat and let it cool down for a minute or so. Add some soy sauce and toss it while the soy sauce reduces/evaporates. Hit it with some flaky salt and pepper.