Education Basket: What are Shishito Peppers

Shishito peppers are a popular, slender, thin-walled East Asian variety of Capsicum annuum known for being overwhelmingly mild, savory, and slightly sweet, though famously carrying a fun twist of "culinary roulette." They are generally harvested while green and have become a favorite, quick-cooking appetizer in households and restaurants alike. ^1.

Are shishito peppers spicy?

Most of the time, shishito peppers are mild and slightly sweet, with a smoky flavor once they’re blistered. But here’s the fun part! They have a little bit of “pepper roulette” because about one in ten peppers packs some unexpected heat. It’s usually not as spicy as a jalapeno, but it can definitely surprise you with a little kick. You also don’t need to de-seed them like other peppers, and cooking them makes the seeds even less noticeable! ¹

Can you eat them raw?

Yes, you can eat shishito peppers raw. They are safe to eat and have a mild, slightly grassy flavor with a crisp texture when uncooked. That said, they are most often cooked because blistering or roasting them brings out a subtle sweetness and softens the skin, which many people find more enjoyable. Raw shishitos work best when thinly sliced and added to salads, slaws, or as a fresh topping where you want a gentle pepper flavor without much heat.

How to Cook Tem (The Classic Blistered Method)

·      Prep: Wash the peppers and pat them completely dry to prevent the oil from splattering. Poke a small hole in each pepper with a knife or toothpick to keep expanding hot air from bursting them in the pan.  ^2.

·      Coat: Toss the peppers in a bowl with a little bit of high-heat oil (like olive or avocado oil) so it gets into all their irregular crevices.^3.

·      Finish: Remove from the heat and toss immediately with flaky sea salt and a squeeze of fresh lemon or lime juice. ⁴

Sources

1.    The Chopping Black

2.    Youtube, Toni Okamoto

3.    Peas and Crayons

4.    NYT Cooking

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