This is my new favorite snack. This week alone, I’ve had them as breakfast, appetizers and part of a main. I’ve always been in awe of the way in which a cook treats vegetables, elevating nature’s bounty to a higher estate by the addition of just a few brilliant strokes. This is one of those recipes. In ten minutes, you sautee the peppers in a splash of sesame oil until they start to blister, add a squeeze of lemon juice, a pinch of coarse salt and a dusting of sesame seeds and you’ve achieved that sought-after umami flavor that satisfies in a way that paradoxically leaves you wanting more. All in the best way possible. Hold by the stem and eat whole. No peeling, no removal of seeds.
In my travels lately I’ve bumped into these beautiful sweet, and rarely hot peppers under different names. In the States (and Japan) they go by shishito, referring to their shape, which is like that of a lion’s head. In Mexico they masquerade as padrones, meaning “godfather” because only one out of many will be hot. This hot one, I suspect, is the godfather.
Last week was Mexican Independence Day (not Cinco de Mayo as people here tend to believe). I ate the traditional green, white and red dish (the colors of the Mexican flag) called chiles en nogada, which is a green poblano pepper stuffed with meat and fruit, covered in a mole of sweet, white walnuts, topped with pomegranate seeds. I think it takes fifteen Mexican grandmothers to make it so I did not attempt to recreate it. Instead I went with this simple recipe drawing from the Asian provenance of this pepper.
I’ve been running around lately between work, play and fall holidays I’m trying to catch my breath. Last week I made a really delicious, doughy challah laced with ground pomegranates, but I had to leave so quickly I didn’t have time to photograph the finished product for you all. I’ll do it again soon, hopefully with a home full of guests. And is it strange, I’ve been contemplating leaving the city? I love Manhattan, but I forgot how much measuring my days by sunsets and the rotation of the night’s stars are such a fundamental part of the rhythm of my existence. I grew up breathing to the cadence of crickets and peepers. Now it’s power drills, sirens and the kinetic energy of a collective 8 million people. And every once in a while I hear nothing. That crazy phenomenon of moments in between where the whole world seems to stop, like when an entire restaurant goes quiet at once for a split second. I’m thinking I can find a happy medium in the coming year, but for now it’s nice to just take stock. Happy autumn everyone! Feliz dia de Independencia and a peaceful new year and season to those celebrating religious holidays or to those who are just keeping an eye on the sun. Enjoy!
BLISTERED PADRON (SHISHITO) PEPPERS W/ LEMON, SALT & SESAME OIL
INGREDIENTS:
- 4 to 6 oz shishito/padron peppers (about 20 peppers)
- 2-3 tbsp sesame oil
- juice of half a lemon
- pinch of coarse salt
- pinch of sesame seeds (optional)
DIRECTIONS:
Add sesame oil to a small pan. Add peppers to pan over medium to low heat. Squeeze lemon and a pinch of salt over the peppers. Allow to cook until they start to blister, about 10 minutes. Be patient. A nice slow blister will infuse them with flavor. After no more than 10 to 15 minutes total the peppers should be sufficiently cooked, soft and blistered. Remove from heat. Toss some sesame seeds over them if desired. Hold by the stem and eat whole. I don’t eat the stems. Buen provecho!
Yum, padron peppers are a favourite snack in Spain, too. I like your rendition, blistering them in sesame oil and dipping them into sesame seeds.
Chiles en nogada are quite easy to make, Amanda, good, I have to admit, I did not stuff the peppers, I layered them and it takes time (a thing these 15 Grandmothers have) but it is really great to make at home. I fell in love with it after watching ‘For Water Like Chocolate’, I’ll see if I can post the recipe soon-ish.
N xx
Oh my goodness, Nicole. You eat like I do. I cannot believe you made Chiles en nogada. I saw that movie so long ago, I’ll have to watch it again. I didn’t even remember that I’d seen them before. I need to know what they did for that walnut sauce. I tasted a little white wine in it. But wow. And yes, I’ve had these as tapas before in Spain too. These are really a perfect snack! xo
Ooohh!
What a neat snack Amanda and so freakin easy too!
Happy Autumn to you too beautiful <3
Thank you, Dana! I think you’d really love these. All the best to you. Xo
You sound like my daughter-in-law. When she likes something,he can eat it for breakfast, lunch and dinner. It looks like you created a really tasty snack.
If you move, I’ll miss that kitchen window. Stay safe.
Thanks so much. I do have a tendency to overdo something when I like it. I may need a from these soon, butt not yet. I’m not moving anytime soon, but I will make sure I have a nice window and a straight sink. Be well. Xo
This reminds me of the peppers my mom used to make when I was little. We would eat it the same way. My mom would cook it with anchovies and vinegar. It’s a weird combination, but it was really good. Yours sounds delicious with Sesame oil. I can eat this anytime with rice. 😀
Wow what a great idea. I think these have enough sweetness that the anchovies and vinegar would be delicious. Now I have to try it!
I could eat this for breakfast (and all other meals too). What a wonderful, simple dish! I’d eat it, hoping to get the “padron” pepper, but I know it would end up in Pierre’s plate… and he’s the one who is afraid of all things spicy!
I hear you about moving out of the city… I day dream about living in the country all the time, maybe that’s why I decided to get a driving license! But I bet fall in Manhattan is still a beautiful sight.
That’s so funny. I hope for the padron too. I think I got one once and it wasn’t too bad. Fall in Manhattan is beautiful and romantic but do is fall in the country. Maybe we need country homes and city apartments….One can dream.
I have the same habit, if I like something, I can hardly get enough. Your new snack love sounds like I could fall in love with, too. Sounds wonderful!
Thanks. Sabine. There’s something about it. I haven’t outdone it yet but I’m getting close 🙂
why not, if it makes you happy!:-)
We love these too – in Spain they’re Pimientos de Padron because they come from a village called Padron. We grew them for a couple of years until one year we had to pull them all up as they were so blisteringly hot (each and every one!) that they made people ill 🙁 DIdn’t put us off them though!
That is hilarious. This is probably the true reason they’re called Padrones. I guess that wouldn’t make sense in Mexico. That’s so funny that yours were all hot. I definitely got one or two but nothing too serious.I’d live to grow these. The way I’ve been eating them, they’d disappear. They’re great as tapas. So good. Great to hear from you chica. I hope you’re well.
It sounds like you got the packet of seeds that should have been mixed in with a large sack of weak ones. I’m often a bit disappointed when most of them turn out to be mild 😉
I’ll look for the peppers here Amanda. So intriguing. And I love the simple, elegant preparation you’ve done here.
As for your potential move – perhaps you’re like me – a gypsy at heart. A home in two countries appeals to me – and why stop there? A home in the city, in the country, by the sea, in France, in Mexico, perhaps New Zealand, Tasmania for sure, and Yorkshire – oh Yorkshire of course – where else is there but Yorkshire? Be still my heart….
All but for that one small thing, cash.;)
Love your writing. Your photographs. And your zest for life. xo
You may be right. I may be a gypsy, yet making a home in one place (or this year two cuz Mexico) is so important for me. That’s what I think our pull toward the kitchen is…making a home wherever we are and traveling the world through our pots and pans. What a beautiful compliment in your last line. Thank you so much. I admire the same in you and your curiosity about those who came before as well. So cool. I like your idea of having a home everywhere though. 🙂 Be well! xo
I LOVEEEEEEEEEEE shishito peppers!!!!! 😀
Awesome gigi. I’m right there with you!
I love these too! Being late to the party I don’t have much additional info to add about popularity in Spain as it’s already been mentioned above 🙂
That is awesome, MD. I need to go back to Spain soon. I had no idea they were so popular. I am so glad they’re my new favorite thing. And you’re always welcome at the party. Late better than never. 😉
Me too – I haven’t been this year! I have remembered something else about the peppers – they were taken to Padrón from Mexico by Franciscan monks and they are one of the oldest non hybrid peppers 🙂
Very interesting. I can always count on you for knowledge. You would think they might have gone the other way around, Mexico being new Spain, but Mexico is the land of peppers so it’s cool to see the influence going the other way. So interesting.
It’s quite astonishing the amount of food that came to Europe from the Americas. It’s hard to imagine not having potatoes and tomatoes.
Yeah these are called Pimientos de Padron here! Boy you are healthy if this is your preferred snack of the moment 🙂 I love the concept of the sesame seeds tossed on top, they don’t do that here. Perhaps I should. And then snack on them at all times. xx
Ha! Thanks. Yes I’m loving these. I don’t usually throw the sesame seeds on top, but I’m trying to keep them exciting as I binge on them a few times a week these days. I’ll do it until they disappear 🙂 Imagine living in a country where these are on the menu? Here I come, Spain.