Grilled Shishitos Recipe
ajo blanco, brown butter ponzu
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Ingredients
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Shishito Peppers
Ajo Blanco
Brown Butter Ponzu
Method
Grilling the Shishitos
- 1
Prepare the Grilling Station
Preheat a grill or grill pan over medium-high heat. Ensure the grates are clean and lightly oiled.
- 2
- 3
Grill the Peppers
Place the seasoned shishito peppers on the grill. Cook for about 5-7 minutes, turning occasionally, until they are blistered and charred.
- 4
Remove and Set Aside
Once grilled, remove the peppers from the grill and set them aside to cool slightly.
Making the Ajo Blanco
- 5
Blend Ingredients
In a blender, combine the blanched almonds, garlic cloves, stale bread, water, sherry vinegar, and salt. Blend until smooth.
- 6
Add Olive Oil
With the blender running, slowly drizzle in the olive oil until the mixture is creamy and well combined.
- 7
Adjust Seasoning
Taste and adjust seasoning with more salt or vinegar as needed. Transfer to a bowl and refrigerate until ready to serve.
Preparing the Brown Butter Ponzu
- 8
Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking until it turns golden brown and develops a nutty aroma, about 5-7 minutes.
- 9
Mix in Sauces
Remove from heat and stir in the soy sauce, yuzu juice, and mirin until well combined.
- 10
Add Scallions
Fold in the finely sliced scallions into the ponzu sauce. Set aside to cool slightly.
