I've been to Japanese-inspired, seafood-centric Skool twice now in the past 2 weeks and shared the plate of blistered shisito peppers, crowned in dried bonito flakes. Love them peppers—for their sharp, slightly bittersweet flavor and crunchy-firm texture, but damn if this season's bounty isn't full of a lot more stingers than usual.
"What, isn't it one out of 10 that's hot?" said one pal when we ordered a plate of these peppers at Sebo a month or so ago. "Yep," I agreed. "That sounds about right." Turned out it was more like 4 in 10 that were packin' some serious heat.
The same thing happened at Greens a few weeks back—lots more hot peppers, with a few set-your-mouth-on-fire grenades. In fact, our server at Skool confirmed what I'd already figured out: This year's shisitos are spicier than normal.
So, you'd think I'd learn my lesson and just stay away. Nah. Them peppers are just too tasty to pass up.
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