Somewhere between a bell pepper and a jalapeno, shishito peppers, finger sizedwith a mild, sweet flavor all their own, make the easiest appetizer or side dish. Pour a cold beer and snack away while enjoying early autumn’s gloaming. Beware: one in every ten packs a spicy punch.
Peppers are wildly in season and will not be ignored. Here’s the easiest and most satisfying way to enjoy the bounty.
Lightly coat peppers in olive oil. Grill for 6-8 minutes on medium high heat, turning occasionally (while sipping the first ale). Take in the fragrance. Top with coarse sea salt.
1 Comment
Awesome! I’ve always wanted to try making these things myself. I love the ones at The Alembic in SF so much.
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