Blistered Shishito Peppers and White Onions

The history of the Shishito pepper goes back about five centuries.  In some respects, it is a tale that begins as the story of many peppers. That beginning is aboard a Portuguese caravel during the 16th century.

The 16th century represented perhaps the pinnacle of Portuguese "exploration." I used the word in quotes because the areas they explored -- such as the coasts of Africa, the subcontinent, and eastern Asia -- already existed with their own long histories and cultures. (I always try to be mindful of how history is told from a western perspective.) By the beginning of the 16th century, the Portuguese had "discovered" what is known today as Brazil.  By the mid 16th century, Portuguese explorers and traders had not only navigated around the Cape of Good Hope in Southern Africa, but they had made their way to what is modern day India, China and even Japan.  At least two Portuguese traders -- Antonio Mota and Francisco Zeimoto --  were the first to make their way to island of Tanagashima in 1543.  Those traders were the first Europeans to make contact with the Japanese and they did so by accident.  Their vessel had been blown off course by a typhoon and wrecked on the island. In the years that followed, the Portuguese established more formal contacts, especially focused on trade.  

As these Portguese vessels made their way around the world, they brought one very little tasty vegetable as an item for trade ... the pepper. The Portguese brought different peppers with them, including the malagueta pepper from Brazil and the padron pepper from Spain. The Portuguese brought the former pepper to Africa, where it has become the piri-piri (or peri-peri) pepper.  As for the latter pepper, the Portugutese most likely brought it to Japan, where it literally and figuratively took root. The relatively mild pepper came to be known as the Shishito pepper. The name "shishito" comes from the Japanese for lion (shishi) and pepper (togarashi).  Together, the word shishito is the Japanese Lion Head pepper.  

Fast forward to today, the shishito pepper seems to be making its way around the world much like an explorer. It seems to have made its way across the Pacific Ocean to restaurants across the United States. Chefs and cooks across this country have taken to the little pepper, blistering them and serving them as appetizers and tapas to hungry guests.

This recipe follows that trend, but with a slight nod back to the pepper's origin.  The blishito peppers are "blistered," that is sauteed until the skins begin to brown, with a sauce made from soy sauce, lemon juice, water and a little sugar.  The recipe was good and easy to make.  However, the next time I think I will try a different way to prepare these peppers.

BLISTERED SHISHITO PEPPERS AND WHITE ONIONS

Recipe adapted from CSA Cookbook, page 48

Serves 4

Ingredients:

1 tablespoon of canola oil

2 cups of shishito peppers

1 white onion cut lengthwise into eighths

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon sugar

Directions:

1. Saute the peppers.  Heat a large saute pan over medium-high heat.  Swirl in the oil, then spread the peppers and onions across the pan with as little overlap as possible, pressing down on them lightly with a spatula.  Cook undisturbed until the bottoms are lightly blistered and browned, about 5 minutes.  Shake up the pan and continue cooking until the pepper are tender and the onions are translucent, about 5 minutes, stirring occasionally.

2.  Make the sauce.  Combine the soy sauce, water, lemon juice and sugar in a small saucepan over medium heat.  Stir until the sugar is dissolved.  

3.  Finish the dish.  Transfer the peppers and onions to a serving dish and pour the sauce over them. Stir to coat evenly and serve warm.

ENJOY!