When we came back from Hawaii after a week of vacation, lots of shishito peppers were ready. Amazing how fast they grow in warm weather like this. It's always nice to eat something you grow in your own garden.
Shishtio Pepper Salad with Bacon and Cheese
1 1/2 cups shishito peppers
2 strips thick cut bacon, cut 1/2 inch long
1/4 cup Havarti cheese, cubed. Cream cheese is also good in this.
2 tsp mayonnaise
1/2 tsp Japanese dashi base sauce
1/4 tsp Japanese chili pepper
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| Beautiful shishito peppers were waiting for us. |
With a fork, pierce holes in shishito peppers so they don't explode during cooking. Cut bacon into 1/2 inch long chunks, and start sautéing in its own fat. When they're cooked and slightly brown, take them out of the skillet and throw in shishito peppers. Combine bacon, peppers and cubed cheese in a bowl. Add mayonnaise, dashi base sauce and Japanese chili pepper. Toss to coat.
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| Cook bacon first and drain extra fat. |
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| Brown peppers in bacon fat. |
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| Havarti cheese is creamy and nutty. |
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| Coat well with the mayonnaise mixture. |
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