Calling all the daredevils out there! Anyone in the mood for Russian roulette with these peppers??? 1 in 10 can be quite hot.
During our second trip to Spain, we ate Padron peppers at the Mercado de la Boqueria. One of our most memorable food experiences was eating tapas at Pinotxo Bar — a recommendation from Rick Steves’ travel books. Owner Juan and his crew cooked some absolutely amazing tapas. If I close my eyes I can almost still picture the food.
Shishito Peppers are close enough to relive the experience of savoring Padron peppers. I purchased some at the Oak Park farmers market this past Saturday and I didn’t want them to go to waste.
Shishito Peppers are small sweet, slender and thin walled. They can be grilled or cooked in a pan, eaten raw or in salads.
I roasted mine in a skillet.
1 tbsp Olive oil
Step 1: Wash the peppers and dry them thoroughly
Step 2: Heat the olive oil in a large skillet over high heat until just smoking. Add the peppers and toss until skins are blistered and flesh is softened — About 3 minutes. Transfer to a plate, sprinkle with kosher salt and toss. Best eaten warm.
Attention: We must take chances as we only live once — take a risk and eat some Shishito or Padron peppers — Carpe diem!
There are plenty of versions of Guacamole, mine is a simple one. I grew up eating this version as an accompaniment to a good churrasco, to make Guatemalan tostadas (more on this later), or as a spread on French bread.
A simple rule of thumb to making a perfect guacamole is using good, ripe avocados. My mom taught me to check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe and ready to eat. Warning: If there is a lot of give, the avocado may be past ripe and not good. The challenge sometimes is finding that perfect avocado so an alternative maybe planning ahead in which case unripe avocados are okay to buy.
Prep time: 10 minutes Serves: 2-4
2 ripe avocados
1/4 teaspoon kosher salt
1/2 teaspoon dried oregano leaves
1/4 cup minced white onion
1 Tbs spoon of freshly squeezed lime or lemon juice
Step 1: Cut the avocados in half. Remove seed. Scoop out the flesh with a fork. Place in a bowl.
Step 2: Using a fork, roughly mash the avocado. (Don’t get carried away! The guacamole should be a little chunky.)
Step 3: Crush the oregano leaves (Guatemalan style by placing it on the palm of your hand and then rubbing gently) and add.
Step 4: Add salt, lime (or lemon) juice, chopped onions and mix gently
Start with this recipe and adjust to your taste. Remember that it is always better to add more salt or lime if needed than to over do it.
Add the pits to the guacamole and cover with plastic and chill to store: Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.