Shishito Peppers

shishito peppers Recipes


Availability: August-September

Storage tips: Refrigerate in plastic bag in crisper drawer for 1+ weeks or store at cool room temperature for shorter term.  

How to eat: Shishito peppers are a type of frying pepper, suitable for frying alone or in a stir-fry with other veggies.  The thin walls make them cook quickly and often retain some of their crispness.  Try roasting or grilling them also.  You can either remove the seeds or leave them in, depending upon preference.  Note: about 1 in 20 shishito peppers may have a touch of heat in the seed area.

How to preserve:  Shishito peppers are best consumed fresh!  But, you can also try quick pickling them as a preservation method.

This is great with eggs for breakfast!

  • shishito peppers
  • salt
  • cooking oil

Halve the shishito peppers and remove seeds and stems.  Heat oil on medium-high in skillet.  Add peppers in single layer and sprinkle generously with salt.  Fry for 3-5 minutes on each side or until skin is beginning to blister and darken.  Serve hot!  Yum!

  • Cooking oil
  • Shishito peppers, whole
  • Salt to taste
  • Lemon juice, to taste (optional)

Heat skillet on medium. Add peppers. Stir frequently until blistered all over, approx 15 min. Toss with salt and lemon juice, if using. Eat hot, everything except the stem end. Yum!