What to do with all those shishitos
We have WAYYYYYY too many shishito peppers this season, and as much as I absolutely love them blistered with chili oil, there’s only so many meals a week I can do with a single preparation. Enter: creamed shishitos, the hot and gooey miracle dip that triples as a pizza or pasta sauce.
Cook time: 20 min
Makes enough dip for four people or one pizza/flatbread
Ingredients
Olive oil
8 oz of shishito peppers, destemmed and thinly sliced (yields about 3 cups)
2 medium shallots or a sweet onion
2 garlic cloves mashed or thinly sliced
1 c heavy cream or coconut milk
1 oz Parmigiano-Reggiano or similar cheese
pinch of nutmeg
Directions
In a 10-inch skillet or 3-quart saucepan, heat a glug of oil over medium heat. Add shishitos, shallots, and garlic plus a bit of salt and pepper, and cook, stirring frequently until vegetables are softened but the shishitos are still bright green, about 5 minutes.
Add the cream and bring to a rapid simmer, stirring frequently to keep the cream from burning, until cream is reduced to a saucy consistency, about 5 minutes.
Remove from heat, add grated cheese and nutmeg, and season with salt and pepper to taste. Use immediately or store in the fridge for a few days.
On my first go-round with this recipe, I used it to make a shishito + garden-vegetable flatbread. I used a store-bought pizza dough and topped it with the whole batch of shishito dip. On top, I layered slices of an heirloom tomato and eggplant plus some leftover chicken. Sprinkled with salt, pepper, herbs and more cheese (because obviously). Baked on a pizza stone at 500 degrees for 20 minutes and voila! Delicious!
