Pinakbet na Sili
Shishito peppers with lots of crushed garlic and a vinegary liquid that’s mellowed nicely by the saltiness of fish sauce. A common dish in the Ilocos region of the Philippines!
Ingredients
- 1 lb Shishito peppers Japanese sweet peppers
- 1 head of garlic peeled and each clove crushed
- 1 ¼ cups water
- ¼ cup vinegar Sukang Iloko
- 3 tablespoons bagoong isda or patis fish sauce
- Salt and pepper to taste
Instructions
- Slit one side of each pepper lengthwise with a paring knife. This will help in better flavor absorption. Combine the water, vinegar and bagoong and mix well.
- In a large pot (with lid), add in the peppers and garlic then pour in the combined liquid. Add a couple of pinches of ground black pepper.
- Cover and bring to a boil on high heat. Once boiling, lower the heat to medium and cook for 5 minutes. Toss the peppers to make sure everything absorbs the liquid. Taste and add salt, if needed.
- Cover and cook for another 5-10 more minutes or until the peppers are wrinkled and the liquid is reduced to more than halfway. You can leave a little opening when putting the lid (ajar) if you prefer your Pinakbet with just a bit of liquid.