Monday, August 27, 2012
GRILLED SHISITO AND PADRON PEPPERS WITH CHILI MINT SALT
Summer summer summertime! Yes, it's almost over, but shhhhh! don't tell the farmers' markets that! Maybe it's just the weather here, but white corn, cherry tomatoes, and sweet and hot peppers are just littering the stalls every Wednesday morning. I'm not a big bell pepper person and I'm not wont to munch on jalapeños, but for some reason shisito and pardon peppers hit the spot for me. They're sweet but still vegetal, and every now and then they have a kick. And who doesn't love a little bit of danger with a bar snack?
That's essentially what this dish is: bar food. Spicy and salty, it's begging to be washed down with something. And since it only takes about 10 minutes to make, everyone will be happily snacking in no time. Plus, they look gorgeous, don't they? The ombre reds and greens with the black grill marks are so vibrant and striking, no one will be able to resist at least a curious bite. Enjoy!
1 lb padron and/or shisito peppers
2 tablespoons sesame oil
Chili Mint Salt (combine everything)
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon mint, finely chopped
1/2 teaspoon sugar
Heat grill to high. Skewer the peppers (this makes them super easy to flip on the grill) and drizzle with sesame oil. Grill for about 2-3 minutes per side, or until grill marks form. Take off the grill, and while they're still warm sprinkle with chili salt mixture. Pluck off the skewers and devour, preferably with a nice pale ale.