Happy Saturday, everyone!
We had our first real taste test of shishito peppers a couple of nights ago. I sautéed them with onions, mushrooms, corn, in olive oil and a little soy sauce. We topped with cilantro and shredded cotija cheese. Wow! It knocked our socks off!
I had marinated a prime sirloin steak in a Vidalia onion, sweet pepper vinaigrette, then dried it off, and use a Brazilian steak rub on it. Hubby grilled it caveman style for a nice char. What a heavenly meal! He has asked me to make the shishito sauté mix again.
https://thefitfork.com/east-west-shishito-pepper-mushroom-saute/
Do any of you with shishito extras freeze them? I’m wondering if I should chop them up first, or just freeze whole?
I was planning to ask the same. What is the freezing process? I picked a bunch Thurs and forgot to take them to work to give away so now I have about 100 peppers.
A quick web search says bell peppers or other large peppers are chopped mainly to save freezer space but peppers can be frozen whole. Every article says chop the top off and scoop out membrane and seeds. I think that's done beforehand because after thawing, they'll be softer and it would be harder to do that then. Most articles also say to freeze them on a cookie sheet and then bag them so you don't end up with a frozen mass of peppers and you can pull out a few at a time as needed.
No blanching required.
“Do any of you with shishito extras freeze them? I’m wondering if I should chop them up first, or just freeze whole?”
Mom! Your expertise is needed here! :)