Best 2 Shishito Pepper Martinis Peppini Recipes
**Shishito Pepper Martinis: A Unique Culinary Experience**
Prepare to embark on a tantalizing culinary journey with our exquisite Shishito Pepper Martinis. These extraordinary cocktails offer a captivating blend of flavors, combining the subtle heat of shishito peppers with the refreshing taste of gin, vermouth, and a hint of citrus. As you sip on this distinctive concoction, allow the zesty kick of the shishito peppers to dance on your palate, perfectly complemented by the botanical notes of the gin and the herbaceousness of the vermouth. This article presents two enticing variations of the Shishito Pepper Martini: the classic recipe and a tantalizing spicy version, each promising an unforgettable taste sensation.
SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
Tips:
- To make shishito pepper martini, you will need shishito peppers, vodka, lemon juice, simple syrup, and ice.
- To roast the shishito peppers, you can use a grill, oven, or stovetop.
- If you are using a grill, preheat it to medium-high heat. Grill the peppers for 5-7 minutes, or until they are blistered and slightly charred.
- If you are using an oven, preheat it to 400 degrees Fahrenheit. Roast the peppers for 10-12 minutes, or until they are blistered and slightly charred.
- If you are using a stovetop, heat a large skillet over medium-high heat. Add the peppers and cook for 5-7 minutes, or until they are blistered and slightly charred.
- Once the peppers are roasted, let them cool slightly. Then, remove the stems and seeds.
- To make the martini, combine the roasted shishito peppers, vodka, lemon juice, simple syrup, and ice in a cocktail shaker. Shake well and strain into a chilled martini glass.
- Garnish with a roasted shishito pepper or a lemon twist.
Conclusion:
Shishito pepper martinis are a delicious and unique cocktail that is perfect for any occasion. They are easy to make and can be customized to your own taste. If you are looking for a new and exciting cocktail to try, give this one a try. You won't be disappointed.
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