Seared Shishito peppers with corn grits topped with fresh tomato and red onion.

Whether whipping up a quick table sauce from grilled serrano chiles or fire roasting whole green chiles to peel and use for chile rellenos the midsummer pepper crop is a season highlight for us. Most peppers are great candidates for pickling or to add to a mixed veg pickle.

A few years ago we added Shishito peppers to our ever growing list of peppers that we love and grow. These are fantastic blistered in a hot skillet with a little oil, finish with a touch of sea salt or Shichimi Togarashi. Leftovers are a great addition to eggs.