Shishito pepper Overview:
The scientific name for shishito peppers is Capsicum annuum.
This pepper belongs to the Solanaceae family, which is commonly known as the nightshade family. This family also includes other peppers, bell peppers, tomatoes, eggplants, and potatoes.
The shishito pepper is a small, Japanese variety of pepper. The pepper is usually about 2-4 inches long, thin-skinned, and slightly wrinkled. These peppers are often harvested while green. Although they can sometimes turn red when ripe.
Shishito peppers are known for their mild heat, although they can sometimes be spicier than other peppers. They are commonly served in Japanese cuisine.
Typically, they are seasoned with salt and sometimes lemon or soy sauce. The peppers are often enjoyed as a snack.
The flavor is slightly sweet, with a subtle smoky flavor when cooked, making them a popular choice in a variety of dishes.
Shishito pepper Scoville: Shishito peppers typically have a Scoville rating between 100 and 1,000 Scoville Heat Units (SHU).
They are known for their mild heat, but you’ll occasionally find one that is unexpectedly hot.
Most of the time, they are fairly mild and have a slightly sweet, smoky flavor.
Shishito pepper recipe
What is the best way to eat shishito peppers?
Oven-roasted shishito peppers are best served hot. They are best roasted just before eating. If you prefer to dip them, they can be eaten with any dipping sauce of your choice.
So, let’s discuss how to make easy and delicious shishito chili recipes:
Blistered Shishito Peppers
Ingredients:
- 1 pound of shishito peppers
- 1 tablespoon olive oil (or vegetable oil)
- Coarse sea salt (or flaky salt) to taste
- 1 teaspoon soy sauce (optional)
- Lemon wedges (optional)
Instructions:
- Prepare the Peppers: Rinse the shishito peppers and pat them dry with a towel. Make sure they are completely dry to prevent oil splattering when cooking.
- Heat the Pan: Heat a large skillet or cast-iron pan over medium-high heat. Once the pan is hot, add the olive oil and swirl it around to coat the bottom.
- Cook the Peppers: Add the shishito peppers to the hot pan in a single layer. Don’t overcrowd them; you may need to cook them in batches if your pan isn’t large enough. Let them cook without stirring for 2-3 minutes or until the skins start to blister and blacken. Then, toss or stir them occasionally to ensure they blister evenly on all sides. This should take around 5-7 minutes.
- Season: Once the peppers are nicely blistered and softened, remove them from the pan. Sprinkle with coarse sea salt to taste. If you like, drizzle a little soy sauce over the peppers for an extra layer of flavor.
- Serve: Serve immediately with optional lemon wedges on the side to squeeze over the peppers. Enjoy as a snack, appetizer, or side dish!
Shishito Pepper and Goat Cheese Crostini
Ingredients:
- 1 loaf of baguette or crusty bread, sliced into 1-inch rounds
- 1 cup shishito peppers
- 2 tablespoons olive oil, divided
- 4 ounces goat cheese, softened
- 1 tablespoon honey
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- Lemon zest, for garnish
Instructions:
- Prepare the Crostini: Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet and drizzle with 1 tablespoon of olive oil. Toast in the oven for about 10 minutes, or until golden brown and crispy.
- Blister the Peppers: While the crostini is toasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the shishito peppers and cook for about 4-5 minutes, turning occasionally, until they blister and char. Remove from heat.
- Assemble: Spread a generous amount of goat cheese on each toasted baguette slice. Drizzle with a little honey and top with a few blistered shishito peppers.
- Finish: Sprinkle with sea salt and freshly cracked black pepper, and garnish with lemon zest. Serve immediately!
Shishito Pepper Stir-Fry
Ingredients:
- 1 pound shishito peppers
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon chili flakes (optional)
- Cooked rice for serving
Instructions:
- Prepare the Peppers: Rinse and dry the shishito peppers. Cut off the stems.
- Stir-Fry: Heat the sesame oil and vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and cook for 1-2 minutes, until fragrant.
- Add Peppers: Add the shishito peppers to the pan and stir-fry for about 5 minutes until they start to blister and soften.
- Make Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, and chili flakes (if using). Pour this sauce over the peppers and toss to coat.
- Finish: Let the sauce cook down for a minute or two, then sprinkle with toasted sesame seeds. Serve the stir-fry over a bed of rice.
Shishito Pepper and Tofu Skewers
Ingredients:
- 1 block firm tofu, drained and cut into cubes
- 1 cup shishito peppers
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon sesame seeds
- Skewers (wooden or metal)
Instructions:
- Marinate the Tofu: In a bowl, combine the soy sauce, rice vinegar, honey, garlic powder, and olive oil. Add the tofu cubes to the marinade and let them sit for at least 30 minutes (or up to 2 hours in the fridge) to absorb the flavors.
- Prepare Skewers: Preheat your grill or grill pan over medium heat. Thread the marinated tofu and shishito peppers onto the skewers, alternating between tofu and peppers.
- Grill: Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the tofu is golden and crispy and the peppers are blistered.
- Finish: Drizzle with any remaining marinade and sprinkle with sesame seeds before serving.
Shishito Pepper and Avocado Salad
Ingredients:
- 1 pound shishito peppers
- 1 avocado, diced
- 1 small cucumber, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Salt and pepper to taste
- Fresh cilantro or mint leaves, for garnish
Instructions:
- Blister the Peppers: Heat olive oil in a pan over medium-high heat. Add the shishito peppers and cook for 4-5 minutes until they are blistered and softened. Remove from the heat and let them cool slightly before slicing them in half lengthwise.
- Make the Dressing: In a small bowl, whisk together the rice vinegar, honey, olive oil, salt, and pepper.
- Assemble the Salad: In a large bowl, combine the blistered shishito peppers, diced avocado, cucumber slices, and red onion. Drizzle with the dressing and toss gently.
- Serve: Garnish with fresh cilantro or mint leaves and serve immediately.
Shishito peppers air fryer
Cooking shishito peppers in an air fryer is a quick and easy way to enjoy them with a crunchy texture and great flavor. Let’s discuss an easy method for air frying shishito peppers:
Ingredients:
- 1 cup of Shishito peppers
- 1-2 teaspoons of olive oil (or any oil of your choice)
- Salt (to taste)
- Optional: pepper or seasoning (such as garlic powder, lemon zest, or chili flakes)
Instructions:
- Preheat the air fryer: Set the air fryer to 375°F (190°C) and allow it to preheat for a few minutes.
- Prepare the peppers: Wash and dry the Shishito peppers thoroughly. If desired, you can trim the stems slightly, but it’s not necessary.
- Coat the peppers: In a bowl, toss the peppers with olive oil to coat them evenly. You can also add some seasoning at this stage, like salt or any additional spices you prefer.
- Air fry the peppers: Place the coated Shishito peppers in a single layer in the air fryer basket. Make sure they’re not overcrowded so that they cook evenly.
- Cook: Air fry the peppers for about 8-10 minutes, shaking the basket halfway through to ensure they cook evenly. The peppers should become blistered and slightly crispy on the outside.
- Serve: Remove from the air fryer and sprinkle with a pinch of salt or any other desired seasoning. Serve immediately!