Recipe and dish photo submitted by Chef Dwayne Childress. Published by Tuscany Cuisine.
Recipe Overview
Blistered Shishito Peppers with Mole and Avocado is a contemporary fine-dining appetizer created by Private Estate Chef and Culinary Instructor Dwayne Childress. The recipe combines smoky blistered peppers with deep, earthy mole, creamy avocado, toasted sesame seeds and fresh herbal garnish, creating a refined small plate with contrast, color and architectural height.
Chef Notes
Use a wide, matte-white rimmed plate for contrast against the dark mole. Spoon the mole dead-center and use the back of a spoon to create a clean circle. Fan the avocado at a 45-degree angle, stack the peppers vertically for height, and finish with a precise crescent of herb-oil drops on the left rim.
Connected Experience
This recipe is the first Tuscany Cuisine featured chef submission and is structured for recipe search, menu building, station production, ingredient scaling and future chef profile publishing.
Ingredients
- 200 g shishito peppers
- 100 ml mole sauce
- 1 fresh avocado
- 5 g toasted sesame seeds
- 5 ml olive oil
- Edible borage flowers, for garnish
- Fresh cilantro leaves, for garnish
- Salt, to taste
Preparation
- Heat olive oil in a heavy skillet over high heat until smoking.
- Add shishito peppers and blister until charred on all sides, about 3 to 5 minutes. Season with salt.
- Warm the mole sauce and spoon a neat circle onto the center of the plate.
- Slice the avocado thinly and fan it across one side of the plate, then sprinkle with sesame seeds.
- Neatly stack the blistered peppers on top of the mole sauce, building vertical height. Garnish with edible flowers and cilantro.
Service Suggestions
Serve immediately while the peppers are hot and blistering, with room-temperature avocado and warm mole for contrast. Best for tasting menus, wine dinners, tapas service or elevated vegetarian appetizer menus.
Dietary / HACCP Notes
- Vegetarian.
- Can be gluten-free if the mole sauce is prepared without gluten-containing thickeners.
- Hold mole sauce hot for service and plate peppers immediately after blistering.
- Use ripe but firm avocado for clean slicing and plating.
| Calories | 260 kcal |
| Protein | Vegetables |
| Carbohydrates | 18 g |
| Fat | 20 g |
| Fiber | 8 g |
| Cholesterol | 0 mg |
| Sodium | 390 mg |