A delicious summer soup made from the famed Japanese Shishito pepper. This recipe is best made with the fully ripened red Shishito peppers rather than the unripe green peppers, which are popular in other recipes.
Remove stems from Shishito peppers with a knife.
Chop onion and mince garlic - set aside.
Toast coriander seeds in a dry cast iron or wok. Once they begin to pop and have a deeply aromatic smell, remove them and coarsely grind using a mortar and pestle. The coriander seeds are important to this recipe and add a wonderful layer of flavor nuance and complexity.
Add oil to wok or cast iron. Get it hot - just before smoking, add peppers. You want the peppers to blister (have black spots where the skin is raised). Stir peppers every 15-30 seconds.
Once peppers are soft and are starting to blister (3-5 minutes), add the onions & sauté together for 5 minutes.
Add toasted coriander and 1 tsp more of oil.
Add the garlic and sauté for another minute.
Remove from heat.
Add broth, shave of horseradish (optional), and milk. Immersion blend until soup texture is smooth and creamy.
Ladle soup into bowls. Garnish with shredded cheddar cheese & green onions. Serve with tortilla chips.
*We also like to use pipicha as a garnish on this recipe. Pipicha is an herb native to Mexico with a cilantro-like flavor profile. It can be difficult to find pipicha at a grocery store; that's why we grow ours in our garden.
Red Shishito Pepper Soup https://www.tyrantfarms.com/red-shishito-pepper-soup/