California Avocado Shishito Pepper “Relleno”

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Serves: 25
200    California Avocado Shishito Pepper Rellenos (recipe follows)
  Chorizo (recipe follows)
1 1/2  lb.  cheddar curds, broken into small pieces
17    ripe, Fresh California Avocados*, cut, seeded, 6 slices each half
  California Avocado Tomatillo salsa (recipe follows)
  California Avocado Crema (recipe follows)
7/8  cup  cilantro, chopped
    California Avocado Shishito Pepper Relleno (Yield: 200 Shishito Peppers)
  As needed  Canola or vegetable oil
cups  unbleached all-purpose flour
cup  cornstarch
cup  rice flour
  large eggs
cups  vodka
cups  seltzer water
lb.  ripe, Fresh California Avocados*, cut, peeled, seeded, and pureed
200    shishito peppers, slit ½-inch down the side and in the middle
3/4  Tbsp.  kosher salt
    Chorizo (Yield: Approximately 2 pounds)
1 1/4  lb.  cubed boneless pork shoulder, cleaned and trimmed
1/2  Tbsp.  + half-teaspoon kosher salt
1/4  tsp.  sugar
1/4  tsp.  black pepper
1/2  tsp.  toasted ground cumin
1/4  tsp.  dried thyme
1/2  tsp.  smoked paprika
  Fresh mint, a few leaves, finely chopped
1/2    small Spanish onion, chopped and sauteed
  cloves of garlic chopped and sautéed
Tbsp.  ice water
    California Avocado-Tomatillo Salsa (Yield: Approximately 8 cups)
  Tomatillo Base
  ripe, Fresh California Avocados*, peeled, seeded and diced small
  lemon supreme, diced small
  orange supreme, diced small
    Tomatillo Base (Yield: 8 cups)
10  oz.  jalapenos, remove sides of 3-4 whole jalapeños, discarding seed sack and stem
lb.  tomatillos, peeled and washed
  cloves garlic
  whole sweet onions, peeled, cut into 3 thick slices
lb.  roasted poblanos, peeled, seeded and minced
  As needed  Salt, to taste
oz.  fresh cilantro
    California Avocado Crema (Yield: Approximately 6 cups)
18  oz.  sour cream
14  oz.  (approx. 6 each) Fresh California Avocados*, peeled and seeded
oz.  fresh lime juice
oz.  cool water
  As needed  Salt, to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In the bottom of serving dish, place ½ cup California Avocado Tomatillo salsa, 8 California Avocado Shishito Pepper Rellenos, 8 Fresh California Avocado slices, 1/6 cup of crumbled cheese curds, and 1/6 cup chorizo. Drizzle with 1/6 cup California Avocado Crema. Garnish with chopped cilantro and serve.

California Avocado Shishito Pepper Relleno

  1. Preheat fryer to 365°F.
  2. Purée the avocados. Place the puree in a piping bag with tip.
  3. Open the small slit and pipe 2 tsp. California Avocado into each chile. Set filled chiles aside.
  4. Whisk flours and cornstarch together in large bowl. Whisk egg and vodka together in another large bowl. Whisk seltzer water into egg mixture.
  5. To fry the peppers, pour the liquid mixture into the flour mixture and whisk gently until just combined (small lumps are ok) to create a batter.
  6. Hold the California Avocado Shishito Peppers by the stem and submerge them in the batter.
  7. Remove the chiles from the batter, allowing excess batter to drip off, and carefully place in preheated oil. While frying multiple peppers, stir with a chopstick or wooden skewer to prevent sticking and ensure even cooking. Cook until light brown, 2 to 3 minutes.
  8. Using slotted spoon, transfer California Avocado Shishito to a paper-lined surface and sprinkle with salt.


  1. Mix all ingredients except water.
  2. Grind through small dye, then continue mixing the ingredients by hand, slowly adding water until tacky. Cool overnight.
  3. On high heat, sear and caramelize the meat. Cook and stir until it resembles fine ground beef.
  4. Turn out onto a cutting board and continue to chop the meat to small, ¼-inch x ¼-inch cooked pieces.

California Avocado-Tomatillo Salsa

  1. To cool tomatillo base, add small diced Fresh California Avocados, lemon and orange supremes and their juices.
  2. Adjust seasoning. You should notice the chunkiness of avocado and also see the pieces of orange and lemon supremes. Check seasoning.
  3. Note: Salsa can be made up to 24 hours in advance. Add the California Avocados right before serving.

Tomatillo Base

  1. In a large skillet, partially char vegetables (jalapeno, tomatillo, garlic, onion, poblano) for about 15 minutes, moving ingredients around often.
  2. While warm, puree the charred vegetables and roasted poblanos. Add salt and cilantro. Cool.

California Avocado Crema

  1. Puree all ingredients in blender until smooth. Place in squirt bottle for drizzling.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Dave Woolley, CD Culinary Approach, Denver, CO

Recipe courtesy ofChef Dave Woolley, CD Culinary Approach LLC, Denver, CO

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