Strawberry Shishito Shrub

Recipe

• 300g strawberries, hulled and halved

• 75g shishito peppers, seeds/pith removed

• 150g (~3/4 cup) white sugar

• ~75g rice wine vinegar

Combine strawberries and peppers and add to food processor to fine chop (see above photo for reference). Transfer to bowl and lightly muddle/stir with the sugar. Cover, refrigerate overnight. Pass through a fine mesh strainer, and then through a coffee filter. Add rice wine vinegar (adjust vinegar amount to taste). Bottle and refrigerate; optimal flavor will be reached in 1-2 weeks but it can be used immediately.