These delicious peppers are great for more than just roasting. Try them in this relish that pairs perfectly with grilled meats. Crank that barbecue and get grilling this weekend!
Shishito pepper and peanut relish
2 sichuan peppercorns
1 tsp shichimi togarashi
1 tsp sea salt
1 tbsp preserved ginger, finely chopped
1/2 cup diced cucumber
2 cups shishito peppers, roasted and roughly chopped
1 lemon zested and juiced
3 tbsp peanuts, crushed
1 tsp sesame oil
salt and pepper, to season
Place the first four ingredients into a mortar and pestle and grind into a paste.
Add the diced cucumber and bash several times to bruise, then stir several times to coat evenly with spices.
Transfer bruised cucumber mixture to a medium bowl along with remaining ingredients.
Toss well to combine, season to taste with salt and pepper. Serve immediately.
- Yield:
- 2 cups
- Prep Time:
- 15 minutes
