Shishito Peppers: An Interesting Snack

Shishito peppers are a small, savory green pepper that originated in Japan. They are perfect for easy roasting and snacking due to their thin skin that helps them cook quickly and absorb flavor easily. Most shishito peppers are mild, but approximately one in 10 might have a surprising kick of heat. On the Scoville Heat Units scale, shishitos can range from 50-200 SHU. Younger peppers will have a greenish hue, while mature peppers will turn orange and eventually red. The color of the pepper has no impact on the spice level. 

 

They have a fresh peppery flavor with bell pepper brightness and are slightly sweet. Shishito Peppers are a good source of Vitamins A, C, and E, which are good for your skin, immune system, and eyesight. They also contain high amounts of Vitamin B6 and Vitamin E, which contribute to improving the immune system and the body’s nervous system. Shishito Peppers are also rich in antioxidants that help fight off free radicals that damage your cells. The color of a shishito pepper is determined by when it was picked off the field. 

Shishito pepper plants thrive in warm climates and can be directly planted outdoors in USDA hardiness zones nine and ten after the last frost date in early spring or summer when soil temperatures are between seventy and eighty degrees Fahrenheit. While they can be eaten raw, they are most commonly cooked. If you’re looking for a pepper with a similar flavor and heat level to shishito peppers, try poblano, Anaheim, jalapeño, or padrón peppers.

Shishito peppers are available almost all year round, so you can enjoy them whenever you want. When cooking shishito peppers, it is recommended to puncture each pepper before cooking to release the hot air that could cause the pepper to burst while cooking. Shishito peppers can be used in the same way as any other chili pepper, but their small size makes them particularly suitable for appetizers or as a garnish for other dishes. They are often pan-fried in a little oil and served as an appetizer or with drinks, or skewered and grilled on the barbecue. Char-grilled shishito peppers are quickly grilled over high heat to char the thin skins and bring out their naturally sweet and smoky flavor. A drizzle of fruity olive oil and a sprinkle of coarse sea salt is all that is needed to finish these delicious little peppers. Shishito pepper tempura is another favorite way to prepare these tasty little peppers. These crispy tempura-fried nuggets are best eaten as soon as they are cool enough to pop into your mouth. These are just some of the ways to prepare shishito peppers.