mtureck Posted October 3, 2012 Share Posted October 3, 2012 Amuse Shishito peppers, sea salt Jeff, that sounds great, but I've got a question for you. I've seen Shishito peppers spring up on menus everywhere in the past six months or so. Did something happen price/availibility wise to rocket them into superstardom? Don't get me wrong, this isn't a criticism...I really like them. Just curious. Again, thanks for the dinners...always nice when your favorite place had a great deal! I hope to take advantage of one soon. Link to comment Share on other sites More sharing options...
Jeff Heineman Posted October 3, 2012 Share Posted October 3, 2012 Jeff, that sounds great, but I've got a question for you. I've seen Shishito peppers spring up on menus everywhere in the past six months or so. Did something happen price/availibility wise to rocket them into superstardom? Don't get me wrong, this isn't a criticism...I really like them. Just curious. Again, thanks for the dinners...always nice when your favorite place had a great deal! I hope to take advantage of one soon. I would guess increased availability would be the most likely culprit. They have gone from being relatively unknown to almost trite rather quickly. Link to comment Share on other sites More sharing options...
DoctorNo Posted October 19, 2012 Share Posted October 19, 2012 Where can I get them as a home cook? I haven't been able to find them anywhere... Link to comment Share on other sites More sharing options...
JoyS Posted October 20, 2012 Share Posted October 20, 2012 Where can I get them as a home cook? I haven't been able to find them anywhere... A&H Gourmet and Seafood in Bethesda (the semi-hidden but neat Spanish market) had them several weeks ago when I was last there. Link to comment Share on other sites More sharing options...
clintkey Posted September 2, 2013 Share Posted September 2, 2013 Hi All- I'm new to the area and I'm missing the padron and/or shishito peppers I was able to find this time of year at farmer's markets in North Carolina. These are smallish, green, spicy (to varying degrees) grilling peppers. I see them on plenty of restaurant menus, but I'm looking for a DC source for home cooking. I've kept an eye out and asked around at the Dupont and Columbia Heights markets without any luck. Any suggestions? Link to comment Share on other sites More sharing options...
lperry Posted September 2, 2013 Share Posted September 2, 2013 I have seen peppers at Super H in Fairfax that look like Shishito, but are labeled "sweet peppers." I've never bought them, so can't vouch for flavor, but the appearance is identical. It may be worth a try. Link to comment Share on other sites More sharing options...
clintkey Posted September 3, 2013 Share Posted September 3, 2013 Thanks for the tip. Someone who wanted a sweet pepper and got shishitos is in for a surprise! Link to comment Share on other sites More sharing options...
sandynva Posted September 3, 2013 Share Posted September 3, 2013 i've seen shishitos at both hmart and lotte plaza. sometimes they're marked shishito, but i've also seen them called sweet peppers too. Link to comment Share on other sites More sharing options...
DanielK Posted September 4, 2013 Share Posted September 4, 2013 Shishitos are an odd duck. Some are completely mild, and others (out of the same batch) can be pretty hot. No idea if there's a way to tell which ones will have a kick without taking a bite. Link to comment Share on other sites More sharing options...
lperry Posted September 4, 2013 Share Posted September 4, 2013 Shishitos are an odd duck. Some are completely mild, and others (out of the same batch) can be pretty hot. No idea if there's a way to tell which ones will have a kick without taking a bite. Probably not. It has to do with both genetics and how much water each plant received during the season. I had some poblanos once I grew through a droughty time, and they were barely edible they were so hot. Link to comment Share on other sites More sharing options...
goldenticket Posted September 4, 2013 Share Posted September 4, 2013 Hi All- I'm new to the area and I'm missing the padron and/or shishito peppers I was able to find this time of year at farmer's markets in North Carolina. These are smallish, green, spicy (to varying degrees) grilling peppers. I see them on plenty of restaurant menus, but I'm looking for a DC source for home cooking. I've kept an eye out and asked around at the Dupont and Columbia Heights markets without any luck. Any suggestions? I was on a similar hunt for padron peppers after a trip to Barcelona. I order them online from La Tienda, who gets them from a family farmer in the US - used to be in the Charlottesville area, not sure if that's still the case. I have several containers in the fridge from a recent order and they look great. Shishitos are an odd duck. Some are completely mild, and others (out of the same batch) can be pretty hot. No idea if there's a way to tell which ones will have a kick without taking a bite. That's the fun part of eating them! Link to comment Share on other sites More sharing options...
Mark Dedrick Posted September 5, 2013 Share Posted September 5, 2013 There's a vendor at the H Street Farmer's Market who periodically has them. It isn't a reliable source, but I have purchased them there several times over the past couple of years. Link to comment Share on other sites More sharing options...
mleese Posted September 7, 2013 Share Posted September 7, 2013 Potomac Vegetable Farm at the Arlington Courthouse farmer's market has (at least as of this morning) shush into peppers. I think they also had padron. Link to comment Share on other sites More sharing options...
JimRice Posted September 21, 2013 Share Posted September 21, 2013 H Mart in Merrifield has what I think are shishito peppers, marked as 'Sweet peppers'. I'll grill or roast some up later and see how they are. After pan-sauteeing them in an iron skillet, I can attest that they are tasty. Also, at least one small one was incendiary, but the rest were mildly spicy and tasty. Link to comment Share on other sites More sharing options...
hillvalley Posted May 29, 2014 Share Posted May 29, 2014 Bump. Anyone know where to buy them in DC? Link to comment Share on other sites More sharing options...
lperry Posted May 29, 2014 Share Posted May 29, 2014 Super H and H Mart. They are labeled "sweet peppers." Link to comment Share on other sites More sharing options...
KeithA Posted May 29, 2014 Share Posted May 29, 2014 Bump. Anyone know where to buy them in DC? Hana Market on U St usually has them in their refrigerator case. Link to comment Share on other sites More sharing options...
MsDiPesto Posted August 4, 2014 Share Posted August 4, 2014 I saw them at the Falls Church Farmers Market this past Saturday, in different colors. I almost bought some. Link to comment Share on other sites More sharing options...
lperry Posted October 16, 2014 Share Posted October 16, 2014 I picked up some shishitos at Super H today, mostly because there was a red one in the package. Hors d'oeuvres and garden seeds in one go is something I can't pass by. For those of you who cook them regularly, would you mind sharing what sort of oil you use? Something neutral, or something to impart a little flavor? Link to comment Share on other sites More sharing options...
deangold Posted October 16, 2014 Share Posted October 16, 2014 id use olive oil to impart flavor, safflower for neutral. You can also blister them in a hot hot cast iron with no oil and a weight to hold them flat. Use good salt with large flake to sprinkle. Link to comment Share on other sites More sharing options...
Mark Dedrick Posted October 16, 2014 Share Posted October 16, 2014 I'll defer to Dean on all cooking matters. I have, however, had great luck using my mesh grill "skillet" and cooking them on my grill at extremely high heat with no oil. I'll then toss them in a very small amount of olive oil for flavor and finish with some good salt. Link to comment Share on other sites More sharing options...
deangold Posted October 16, 2014 Share Posted October 16, 2014 ANother good technique, Mark. If yo do the dry bloster technique, take a paring knife, scrape some of the char and THEN use a flavoring oil sesame oil wtih ginger juice, a good French cold pressed culinary peanut oil or almond oil etc. Link to comment Share on other sites More sharing options...
MsDiPesto Posted October 17, 2014 Share Posted October 17, 2014 About a week after I posted above, I went back and bought some at the FC farmers' market, and fried them in some oil...possibly canola as I was not sure how to treat them. I liked them and plan to incorporate Dean's tips the next time I have some. Link to comment Share on other sites More sharing options...
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