HUNGRY GERALD

Shishito peppers are a standard Japanese nosh, done tempura style and washed down with beer or sake. In Spain, pimientos del padron are consumed by the zillions in tapas bars (with dry sherry) or as part of a casual meal (with sangria).  In the United States: Virtually unknown.  Let HG enlighten you.   Shishitos are small green peppers (two to four inches long).  Pimientos del padron are a close cousin but often slightly smaller than the Shishitos.  Preparation is simple. Heat a pan until really hot.  A splash of olive oil.  Stir fry until slightly charred, adding some finely chopped garlic at last moment so it doesn’t burn.  Plate. Give it a hit of sea salt and a pinch of cayenne, if you like.  Kumpai !! Ole!! Ole!! But wait, HG has a warning: These are sweet peppers but every ten peppers or so there’s a rebel, a really hot, blazing guy.  Zap!!  Don’t say HG didn’t warn you.