What Are Shishito Peppers?
Shishito peppers are an East Asian pepper. They are small and look a bit like a slightly lumpy and shriveled jalapeno. They are often served blistered up from high heat at Japanese restaurants as an appetizer, and have become popular on restaurant menus of all sorts in recent years; I’ve seen shishito peppers at places that have surprised me!
Are Shishito Peppers Hot?
Usually, no. They are mild and fairly sweet, as peppers go. However, 1 in a dozen will be hot, and possibly ridiculously hot. You can’t tell by looking at them which ones are hot, so you may be chomping away and get a little surprise somewhere along the way. It’s kind of part of the fun of it, nature’s way of keeping us on our toes, I guess.
Blistered shishito peppers are delicious served salted and browned from a good sear in a hot pan.Tweet This
How to Make Shitshito Peppers
Super easy. Just heat up a bit of oil in a skillet, olive or vegetable or grapeseed, whatever you have.
Add the shishito peppers, whole, and allow them to brown and blister a bit on the bottoms, then turn them to allow another side to brown.
Don’t toss or stir them too frequently – you want nice browned spots all over (but there will be plenty of surface that won’t brown, because of their uneven texture.
A panful of peppers will probably take about 10 minutes to brown.
Toss them with some kosher salt (be generous!)
How to Eat Shishito Peppers
Eat them by holding the pepper by the stem and biting it — the only inedible part is the stem itself, and frankly it’s edible but not all that appealing texture-wise.
You can serve these warm or at room temperature.
What to Serve with Blistered Shishito Peppers:
- Japanese Meatballs with Ponzu Glaze
- Japanese Miso Eggplant
- Japanese Restaurant Salad Dressing
- Japanese Cucumber Salad
Other Appetizer Recipes:
- Broccoli Rabe Crostini with Chipotle Sauce
- Honey Roasted Figs
- Shiitake Mushroom and Spinach Dumplings
- Creamy Avocado Dip
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How to Cook Shishito Peppers
- 1 tablespoon neutral oil of your choice (olive, vegetable, canola, grapeseed, etc)
- 6 ounces shishito peppers
- Kosher salt to taste
- Heat the oil in a large skillet over medium high heat. Add the peppers, and turn them every couple of minutes, as they brown on the bottom, until they are browned in spots and blistered all over. This will take about 10 minutes total.
- Toss the peppers with salt and serve warm or at room temperature.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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