With both peppers, shishito and padron, season will come to an end at the end of Summer, I highly recommend you make a lot of this sauce to reserve the taste of Summer heat before it’s too late 🙂
I have been making this shishito & padron pepper sauce 3 times ever since I found these wonderful peppers at the farmers market. Each time, a jar of this sauce lasted about a day and a half at my house because we enjoyed using it with many different things. Simply dip your baguette — or pork rinds— in it or serve it with roasted chicken for an easy dinner. My favourite ways of using it is to stir-fry with seafood. It’s mild enough that no one will get hurt eating it; if you want more heat, just add a splash of ghost chilli oil to mix.
A little anecdote about this sauce is that, at my first jar, before I got a chance to take photos, I told my hubby not to eat it until I was finished. Yes, I was a mean wifey. 🙂 Though, by the time I got to it, it was almost gone. When I asked ‘the only suspect’ what happened with that sauce, I got ‘whaaat’ back. Well, needless to say, the stern look, like this, has been given to the suspect as a punishment all day.
Since this sauce has become my hubby’s favourite, I hope you try it, at least once, to see for yourselves what the fuss is all about 🙂 Meanwhile, have a wonderful day.
- 250g. combination of both peppers, cleaned & cut off stem
- 5-10 cloves garlic confit OR fresh garlic
- 1/2 cup fresh squeezed lime juice, more if needed
- 2-3 anchovies (in oil)
- 1/2 cup olive oil
- a splash of ghost chilli oil (option)
- salt & pepper, to taste
- sterilized jar
- Submerge the jar & lid in a boiling water for 3 minutes, and let dry on a wire rack. Meanwhile, add all ingredients in a food processor and blend to combine. Taste and adjust seasoning, salt, pepper & lime juice, to your liking.
- Ladle it in a sterilized jar and keep in a refrigerator. I am quite sure it will keep for more than a week, but I will never know 😛
- You may choose to seed peppers if you are afraid of the heat, but I don’t see the need as this sauce is already mild.
- I tried roasting the peppers in the 400F preheated oven for 5-8 minutes before blending. It actually elevates the taste, but the color will be less vibrant.
- 5 tbsp. extra-virgin olive oil
- 1 lb. razor clams, cleaned & rinsed thoroughly
- 1/4 - 1/2 cup Shishito & padron pepper sauce
- 3 portobello mushrooms, cleaned & sliced
- Kosher salt, to taste
- Heat oil and Shishito & padron pepper sauce in a skillet over medium heat. Cook, swirling pan occasionally, until warmed through. Increase heat to high, add mushroom and cook for 5-10 minutes, or until tender. Then add razor clams and cook, covered, until clams are just cooked through, about 3 minutes. Season with salt if needed.
- Here is the link of how to properly clean razor clams: http://www.westportwa.com/activities/razorclams/cleaning.html
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