To get started I would like to address an issue that has always made me curious about these peppers. Anytime that I watch a cooking show they always talk about how when using Shishito peppers that you need to be careful as there can be a very spicy one in the batch. If you did not know these peppers are not spicy they are as mild as a green pepper, and much better looking to serve as side dish or appetizer then chunks of bell pepper

So my issue is this …. I have been eating these peppers for years. Making them at home, restaurants, in different countries and yet I have never ever had one that is even remotely spicy. And I don’t know anyone who has had one that is spicy. So the question to me remains are there actually spicy ones our there? I love these and will continue to make them so maybe one day I will find out. And I think that is a BIG maybe I am not convinced 

Meaning and Origin:

So I googled the meaning and this is the context …. 

A combination of the Japanese words 獅子 shishi, meaning lion, and 唐辛子 tōgarashi, the word for chili peppers, is the perfect name for a pepper that is normally mild mannered but can sometimes roar like a mighty lion.

What roar? This just makes it even more frustrating 

This dish really is just a delightful appetizer or snack. Maybe I have lived in a dutch country for too long and its a perfect excuse to have a huge side of “fancy” mayo aka Aioli (It’s just flavoured mayonnaise but it sounds like the Bridgerton version) but damn if I don’t eat a full portion to myself every time. 

When cooking the peppers I suggest waiting till after the cooking process to add some fresh squeezed lemon juice. If you do this while cooking the pigment in the peppers is going to fade and you will be left with a dull looking pepper instead of a vibrant green. 

To cook these perfectly use a hot pan with olive oil and just before it hits it smoking point add the peppers. The skin is going to immediately start to blister (this is exactly what you want) and you need to closely monitor this and flip when needed. This isn’t a dish that you are going to throw in the pan and walk away from but luckily it only takes a few minutes and the end result looks like you put a lot more effort into it then the 5 minutes it will take you

Granted roasting the garlic is going to take some more time but that is just wrapping some garlic with olive oil in some tin foil and popping it in the oven for 45 minutes then letting it cool. You can do this with multiple bulbs and have leftovers for another time. I suggest storing it in olive oil so it lasts longer and no one will ever complain about having a little more garlic in their lives

Another way to roast garlic is to add the cloves to a small oven safe dish, cover it with olive oil and roast until tender. This is more of a confit style but you will get the same results if not better. 

As always I hope you enjoy this recipe as much as I love creating and sharing with you