Shishito Dogs

Shishito Dogs

Shishito peppers are somewhat annoying – there I said it. Their growing season is quite short – I mean, not sour cherry short, but much shorter than I’d prefer seeing as I’ve completely fallen in love with them. Also, they can be hard to find. I have relatively easy access to about seven or eight grocery stores plus a few farmer’s markets, and I can never count on them being there, even during their height of seasonality. Like I said – annoying!

Shishito Dogs

But, their irritating qualities are quite forgivable for being so unique and delicious. The heat level can vary with these guys. Some batches I’ve made have barely registered on the spice scale where others have blown our heads off.

Shishito Dogs

If you can get your hands on a batch, you should totally put them on hot dogs. It’s probably my favorite shishito preparation yet, and I don’t anticipate being able to top it anytime soon.

Shishito Dogs

Everything about this hot dog is perfect. Highly recommend! Enjoy!

Shishito Dogs

Source: Bon Appetit Magazine, July 2016

Ingredients:

SPICY MAYO:
½ cup mayonnaise
3 tbs sambal oelek
1 tbs unseasoned rice vinegar
Salt to taste

BLISTERED SHISHITO PEPPERS:
6 oz. shishito peppers
2 tbs olive oil
Salt and pepper, to taste
2 tbs unseasoned rice vinegar

8 hot dogs, warmed/charred
8 hot dog buns, toasted if desired
Toasted nori sheets
Sesame seeds, for sprinkling

Directions:
To make the SPICY MAYO: Mix the mayo, sambal, rice vinegar and salt until smooth. Set aside.
To make the BLISTERED SHISHITO PEPPERS: preheat a grill or indoor grill pan over medium-high heat. Toss the peppers with the olive oil and season with salt and pepper. Grill, turning occasionally, until tender and blistered all over, about 3 minutes. Toss in a bowl with the rice vinegar. Let cool, then remove the stems.
You can use the grill to char/warm your hot dogs and toast the buns for convenience.
To assemble: spread one or both sides of the bun with spicy mayo – your preference there. Add a hot dog to each bun, then line one side of the bun with toasted nori sheets. Top the dog with the peppers, then sprinkle sesame seeds on top. Serve immediately.

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