or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Dried shishito peppers
New Posts  All Forums:Forum Nav:

Dried shishito peppers

post #1 of 9
Thread Starter 

I have an abundance of shishito pepper this year and let a lot of them go red on the bush.  Not knowing what to do, and being too cheap to waste them, I dried the peppers and ground them.

 

I've read that they don't dry very good but mine did.  Very similar to the Fresno chiles I did the same with last year... another pepper that "they" say don'd fry very good.

 

What now; any suggestions?

post #2 of 9

You had so many you couldn't have left them whole?

 

I just recall many years ago, first time growing squash, someone told us squash wasn't productive and we should have at least a dozen plants  Did 9 plants arranged in 3's of a relatively new variety called Waltham.  We wound up with 150 pounds.

 

 

Rick

post #3 of 9

When it comes to gardening THEY (internet experts as well as seed package authors) take all of the quirks and qualities of a variety and bundle them together and spit out an average for us (the customer).

I am in South Texas and have beds full of annuals that (I leave to go to seed) return each spring.

Another example....

Every year I see masses of hydrangeas being purchased and wheeled out the doors of various garden centers.

I speak with whoever takes care of the plants, explain what I need and receive advice.

I have tried for over 5 years now to start just ONE by purchasing different varieties from different vendors and trying the different  "micro climates" of my yard.

The master gardener working out of our local extension office has even come out, looked around and sampled soil.

No reason for all the failures.

I give up.

 

mimi

post #4 of 9

Ok now that they're dried this won't do you any good, but maybe for next year? I recently went to a tapas restaurant and they had a very good dish where the peppers were simply roasted:

 

Shishito Peppers
Crispy Prosciutto, Goat Cheese, Balsamic Syrup
post #5 of 9

The only thing i can think with dried-ground peppers is some kind of soft chilli oil. Then, of course, rubs.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #6 of 9
Thread Starter 

Thanks for the interesting replies, folks.

 

Rick... I could have left them whole but I can store a lot more in powder form so I opted for grinding.  But  the bushes are still producing so I can also dry them whole.

 

FFGirl... I hear you.  Same thing here in SoCal.  I gave up on dahlias too.  I know the garden shop sells lots of dahlia bulbs but I haven't a clue who can successfully grow them.  I sure can't.  Hydrangias just made my list of "give ups".

 

FF... I really needed that.  All I do with them is pan roast and dress with salt and sesame oil.  It was getting to be "same old, same old".  We like goat cheese a lot, and balsamic too!

 

The shishito powder is quite mild.  I'm going to concoct a spicy catchup with it.  My regular spicy catchup is made with Fresno and that is sometimes too spicy for children and the elderly.  I suspect that ShishitoSpicyCatchup will be too mild for me but...

post #7 of 9
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

The only thing i can think with dried-ground peppers is some kind of soft chilli oil. Then, of course, rubs.

Ooooh... that too!  Thanks!

post #8 of 9

If I had them whole and dried I'd of course want to try them for chile.  Powdered I might drink them as broth, add to stock and sauces.  For fresh what FF related fur sure, I'm always impressed whenever I go to a Tapas place.

 

 

Rick

post #9 of 9

Base pepper for a batch of texas red(chili). Add hotter dried peppers, cumin, garlic and onions, some good beef diced small...

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Dried shishito peppers