Several years ago, a colleague introduced me to shishito peppers. From the outside, these peppers look like any other chili pepper, but unlike chilies, these are not spicy! Since they don’t pack the heat, these peppers can be transformed and flavored various ways. My favorite is probably the simplest method, letting the peppers shine on their own. Looking for a healthy appetizer or snack? These will do just the trick, ready in 10 minutes and delectable as any other appetizer!
**Helpful tips and common mistakes
Exactly what are shishito peppers? They are a type of Japanese peppers that are thin and about finger-long. As they ripen, the peppers turn from green to red but are picked while still green. It is said that one out of 10 peppers is spicy, but I’ve had several bunches where none were spicy.
Since shishito peppers are from Japan, they pair well with Asian flavors such as miso, togorashi, and a soy sauce based dressing. They are also delicious with just a hint of salt and lime juice and zest, which is what I have done in my recipe.
As the peppers cook, they expand. To prevent the peppers from exploding, you can poke a hole in the flesh. I have yet one to pop on me while cooking but if you want to be on the safe side, poke the holes prior.
Shishito peppers are also excellent not only on the stove top but on the grill as well, giving it a nice charred flavor. Experiment with these chilies, adding your own twist! Have leftovers? Add them to scrambled eggs or my upcoming post, quinoa salad with shishito peppers, corn, eggplant, and watercress.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.