Chile/Chili/Chilli peppers

Barriehie said:
Got you on chili country. I lived in Las Vegas for decades and routinely drove around NV, UT, and AZ to repair HVAC systems.
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Ha! Now understand where your kitchen tech terminology comes from 😅

Barriehie said:
Ever had shishitos??? They're not hot. Can't get them here but they're everywhere in 'Vegas with the Asian stores. First ones I harvested here I roasted with sesame oil and salt... 🤤

They're the ones on the right. View attachment 136987
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No, never had. Sound right up my alley tho. We rarely make it to LV. There's a South Asian store from Houston there that ships but only dry goods. I've been thinking of doing an order as we are in an Asian ingredients desert 😎
 
Z-Cook said:
Ha! Now understand where your kitchen tech terminology comes from 😅


No, never had. Sound right up my alley tho. We rarely make it to LV. There's a South Asian store from Houston there that ships but only dry goods. I've been thinking of doing an order as we are in an Asian ingredients desert 😎
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I bought my Shishito plants at Home Depot. Chilies are really easy to grow!
 
Barriehie said:
Ever had shishitos??? They're not hot. Can't get them here but they're everywhere in 'Vegas with the Asian stores.
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I can get those here pretty easily. The only time I ever bought a farm share box, the first one had loads of those. I had no idea what to do with them, and everything I googled came back with things I didn’t want to eat.

I tried to give them to neighbors, family, no one would take them. They ended up in the trash.
 
TastyReuben said:
I can get those here pretty easily. The only time I ever bought a farm share box, the first one had loads of those. I had no idea what to do with them, and everything I googled came back with things I didn’t want to eat.

I tried to give them to neighbors, family, no one would take them. They ended up in the trash.
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They are prolific producers!
 
TastyReuben said:
I can get those here pretty easily. The only time I ever bought a farm share box, the first one had loads of those. I had no idea what to do with them, and everything I googled came back with things I didn’t want to eat. and

I tried to give them to neighbors, family, no one would take them. They ended up in the trash.
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Could have dried them and had a think about it 😅 😎
 
Do shishitos have good flavor?

Says they're very mild with an odd hot one and are good sauteed in olive oil, with salt, pepper and lemon or lime juice. Sounds like Spanish pimiento de padron
 
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Z-Cook said:
Do shishitos have good flavor?

Says they're very mild with an odd hot one and are good sauteed in olive oil, with salt, pepper and lemon or lime juice. Sounds like Spanish pimiento de padron
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They do! I'd eat one, pick two... Like I said earlier they're fantastic roasted. I've tempura battered fried some and sat there with a bowl of my Korean aged soy sauce... 😜
 
Have to admit I´ve never tried shishitos. As a registered chilehead, I tend to go for the hotter varieties: Scotch bonnet, Thai, chile de arbol and even naga jolokia. I´ve just been given some bird´s eye chiles and am looking forward to seeing how they turn out. They´re known here as chirelito.
 
karadekoolaid said:
Have to admit I´ve never tried shishitos. As a registered chilehead, I tend to go for the hotter varieties: Scotch bonnet, Thai, chile de arbol and even naga jolokia. I´ve just been given some bird´s eye chiles and am looking forward to seeing how they turn out. They´re known here as chirelito.
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Those, the bird's eye, grow wild all along our fences. They're pretty spicy to me.
 
Birds eye are hot and tasty 😁 They're the favourite for piri piri. Reminds me, I haven't made that in an age.

Shishitos sound like a vegetable chili rather than a spice or flavouring chili, go into that category like the milder hatch or Anaheim type chiles or Spanish pimentos which look identical but have zero heat like bell or sweet peppers.

I like a fair bit of spiciness, but can't usually do the super hot.

That said, there used to be a favourite Goan Indian restaurant near Kings Cross in London that had an off the menu dish that they simply called Naga which was fantastic - super hot, and I would order it only if I arrived good and hungry as you couldn't really pause for too long before mouthfuls. Really tasty, and would leave you in a glow which I presume were the endorphins kicking in 😅
 
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Interestingly, Mex/New Mex cooking almost only uses red chili in its dried form, almost never fresh, so around these parts hard to come by unless you grow or have a market that has a bit of an an Asian section. Or allow jalapeños to ripen which they can do at the end of the season.

Have few frozen long Asian type chilis that I picked up at Safeway. Ok, a commercial hybrid variety that look great, big on heat but low on flavour.

Didn't grow any this year. 🙁 My Tabasco chili plants got wiped out by a bad ground squirrel that has been impossible to trap 👿
 
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