The Shishito Pepper has been one of the more anticipated varieties I’ve grown this year because of their fame as a swanky restaurant novelty. This mild Japanese pepper has enjoyed some notoriety and I was eager to see why. I have three plants and they are fairly heavy producers. Last night I picked a dozen or so 3-4″ long peppers and prepared them in the popular fashion. Simple, quick, and yes – they were delicious. The peppers were eaten, seeds and all, and they proved to be mild, soft and filled with flavor. I will grow these again for sure.
The easiest way to cook them seems to be the most popular. Blister them in a hot skillet or wok with a bit of olive oil, turning or tossing the peppers until they are evenly cooked.
Once cooked, I placed them on a paper towel to drain excess oil and sprinkled them with pink Himalayan salt. They can be served as an appetizer or a side dish, they might even make a nice edible garnish.
These peppers are fantastic, I can’t wait to try grilling them on the pit. I’ll also see if the fully ripe red Shishito has a flavor shift. Here’ is what was left: