![]() I scrambled three eggs with a little heavy cream and poured the mixture into a small frying pan, where a bit of butter quietly bubbled. I seeded and finely diced three peppers, sauteed them in olive oil and sprinkled them with salt. I could have simply stir-fried them and eaten the whole bag as a market-day main course, but inspiration struck and instead I decided to have them over scrambled eggs. I spent the rest of the day dreaming of how I’d prepare them that evening. On a recent visit to the Santa Monica farmers market, I spotted shiny green shishitos at the Yasutomi Farms stall and excitedly bought a bag. The pimientos are also served as a tapa throughout Spain, usually fried and piled up in a small dish, similar to the shishito appetizer. There the steak arrives with a side of the peppers sauteed, glistening in olive oil and sprinkled with salt. ![]() They accompany the entrecote at La Amistad, my favorite restaurant in Castropol, a tiny town in Asturias, where my grandmother came from. They make a more complex start than edamame, adding an unexpected earthiness to the meal from the sea.Ībout 2 to 4 inches long, shishito peppers are similar in flavor to pimientos de Padron, a smaller green pepper from Galicia, Spain. Since that moment, I have ordered them whenever possible before a feast of raw fish. Tender and a little wilted, with a haunting, smoky flavor, they were completely addictive. They disappeared quickly as we picked them up by their stems and ate them, seeds and all. Before long, a plate of a dozen or so shishitos, fried and tossed with a mix of sake and soy sauce, arrived at our table. Within a week of my move to Los Angeles almost a year later, those same friends - who, by the way, think “Shishito” would be a great name for their firstborn child - took me to Murakami in West Hollywood. Sadly, they weren’t on the menu.Īfter that night, I looked for them every time I went to a Japanese restaurant, but I never found them in New York. Friends visiting from the West Coast who waited in line with me mentioned the Japanese peppers, practically swooning as they described them - slightly sweet, barely spicy and wonderfully charred, served with a salty sauce. And I hope it inspires you to think out of the green tomato recipe box.The first time I heard of shishito peppers, I was in New York standing on Sullivan Street waiting for a table at a sushi restaurant. And I top it all off with parsley sauce. It’s naturally vegan, gluten-free, nut-free, creamy, sweet and luscious. Then I blend the roasted tomatoes and onions with some leafy greens and a super savory broth (this vegetable broth is a great homemade option). Which allows the flavors of the green tomatoes to deepen and caramelize while bringing out their natural sugars. In this soup recipe I balanced the tartness by slow-roasting the tomatoes with onions and garlic. It’s just a little brighter and more acidic, but not in a bad way. Green tomato soup tastes similar to red tomato soup. Or I like them blended into this roasted green tomato soup. Sliced really thin in summer salads for a nice crunch. Which, while I’ve never had, I’m sure is delicious. Famously they are known for the classic Southern dish, fried green tomatoes. Green tomatoes are slightly tart, sweet and (in my opinion) kind of underrated. I try to make the most of my green tomatoes by either ripening them inside on my windowsill. My choices are having no tomatoes at all or have green tomatoes. ![]() So, in order to save my tomatoes from the squirrels, I have to pick them when they’re still green. They prance around in my garden and take big bites out of each tomato just when they become perfectly juicy and ripe. And they’ve completely ruined all of my tomato hopes and dreams. The squirrels in my neighborhood are complete lunatics. But only because I didn’t have much of a choice. I accidentally fell in love with green tomatoes this fall. This green tomato soup recipe was born out of necessity.
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