This salsa is super quick to make and is a lil’ fruity, a lil’ spicy and a lil sweet and is great with everything from eggs to plain ol’ chips. I was recently turned on to shishito peppers from some people I follow on Instagram and then found them at my local farmers market (but I’ve also seen them at Trader Joe’s). Score! Shishito peppers are native to Japan and have a delicate skin and are lightly peppery (also I found out that 1 in 10 are spicy so you play a little gambling game when you purchase these). Don’t worry, if you do get a spicy one, the sweetness of the strawberries and the heirlooms balance any spiciness out. Let’s get to this recipe shall we?
2 big heirloom tomatoes (softball size)
3-4 shishito peppers (may sub a roasted pepper or even another mild pepper)
1 clove garlic
3 T cilantro
2 T lemon juice
First, in a pan heat 1 tablespoon of olive oil and cook the shishito peppers until blistered. Remove the tops and add the rest of the ingredients into a food processor or blender and blend until smooth (or pulse if you like your salsa chunky. I’m in the smooth salsa camp!)