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Padron and Shishito Peppers (Merged)


mtureck
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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.

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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.

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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?

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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.

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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!

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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.

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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? 

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