Prep
Blend all ingredients for peanut sauce (toasted
peanuts, coconut milk, ginger, garlic, soy sauce, fish sauce, cholula, lime
juice, water, salt and melted brown sugar) in a food processor, and then puree in
a blender.
To order
Deep-fry peppers until the skin looks blistered.
Toss peppers with fresh lime juice, maldon sea
salt, and sesame seeds.
Serve in a small boat with peanut sauce in a
short bullet.
*Anything from the deep-fryer could have traces of gluten.
*The soy sauce in the peanut sauce contains gluten.
Shishitos
are s0-named for the supposedly lion (“shishi”) –shaped heads of the peppers.
They’re fingerling sized, slender, and thin-walled. They turn red when ripe,
but are usually harvested green. They’re mild, except for some
fraction that are spicy. A 2011 study credited to K. Murakami, T.
Yamamoto, K. Fujimoto, K. Okabe, M. Masuda, T. Abe, and K. Maeda
suggests that exposure to light and other stresses is what turns them hot.
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