Last week I picked shashito peppers from my garden. They're still crisp and fresh stored on the kitchen counter. Many are turning orange and red. Compare these in the pan to those in the bowl below. I decided to cook another batch for lunch today. Pierce each pepper with a knife a couple of times to keep it from exploding in the pan.
Add a dab of olive oil to a hot cast iron pan and add the peppers. stir occasionally till peppers soften and get blushes of brown. Sprinkle some soy sauce into the pan, turn down heat, and cover to let the peppers steam and soften further. At the very end add some toasted sesame seeds to finish them off. These peppers contain 170% of the daily requirement of vitamin C. I could eat these Sesame Soy Shishitos every day.
I fired a bisque overnight. Hope to get it glazed quickly so I can fire Sunday night. Next week seems to be rainout the whole week. Tomorrow I'll be at the farmers market from 7 am to 1 pm. Thanks for reading and for all your comments.