Earlier this week, I made some violent chilli. I confused chilli powder with ancho chilli powder, and poured a quarter cup of pulverised ancho chillis into a pot of simmering tomatoes and ground sirloin. It was good, but it was powerful.
The shishito pepper is a very fun pepper. Most of them are mild and bright, but every once in a while you’ll get a very spicy one, and it’s that tension that makes shishitos alluring. That, and they are excellent dippers.