When it comes to peppers, shishito peppers definitely garner a lot of attention. What is not to love about these tiny, bright, and tasty veggies? They can be grown quickly at home, and enjoyed in dishes alone or with other foods.
The shishito pepper is a generally mild pepper that brings a lot of flavor to any dish it is cooked in. Grow them in your garden this summer to enjoy them while they are still bright green, or even after they have turned red – choose your own adventure. This week, learn more about cooking shishito peppers, as well as some of our favorite recipes.
About Shishito Peppers
Shishito peppers are thin with wrinkly skin that is easily blistered when exposed to heat. This makes shishitos particularly delicious when seared in a pan. These peppers can typically be counted on to be mild, but it is said that one in ten shishitos is significantly spicier than its siblings, so watch out!
Also known as Capsicum Annuum, the shishito pepper was originally grown and harvested in Asia. The shishito pepper is traditionally a large part of Japanese culinary culture, but is also becoming more popular on food menus in the States.
Shishito peppers are most commonly harvested while their skin is still bright green, but you can still harvest them after their skin has turned red, too. While shishitos are divine when roasted or seared, you can eat them raw after harvesting, too. When eaten raw, the pepper will have a slight sweetness to it – yum!
Some Like it Hot Garden Kit
If you are looking for the perfect opportunity to grow some shishito peppers of your own this season, you have come to the right place. Check out our Some Like it Hot Garden Kit, which comes with in-season hot pepper plants and herb companion plants that have been specifically chosen to support each other and to thrive in your climate.
Take a look at our article, Introducing the Some Like it Hot Container Garden Kit, to learn more about the details of growing this garden kit, and how you can bring one home today.
Our Favorite Shishito Pepper Recipes
Roasted Shishito Peppers + Hollandaise Sauce
Recipe by Ina Garten
What You’ll Need
- 1 pound shishito peppers
- Olive oil
- Salt and pepper
- 3 extra large egg yolks
- 3 tablespoons freshly squeezed lemon juice
- 2 pinches cayenne pepper
- 8 tablespoons unsalted butter, melted
How To Make
- Preheat the oven to 400 degrees
- Place the shishito peppers on a sheet plan with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the peppers to coat them with oil, and spread them out in one layer.
- Roast for 10-12 minutes, until tender but still bright green.
- While the peppers are roasting, whisk the egg yolks, lemon juice, cayenne pepper, and 3/4 teaspoon salt together in a medium microwave-safe bowl.
- Slowly pour in the melted butter, whisking constantly.
Sauteed Chicken with Shishito Pepper Sauce Over Cheesy Polenta
Recipe by Fearless Dining
What You’ll Need
- 2-4 chicken breasts
- 1 package shishito peppers about 20-25 peppers, tops removed
- 2 cloves garlic minced
- 5 scallions chopped
- 1 cup chicken broth
- 1 tablespoon corn starch
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons avocado or olive oil
- Polenta make according to package instructions
- ¾ cup Mexican blend cheese
How To Make
- Make polenta according to package instructions.
- Add ¾ cup Mexican cheese to the polenta and allow cheese to melt in by stirring.
- Wash shishito peppers and either grill or cook in a cast iron skillet to blacken.
- Remove stems and place them into a blender or food processor with 2 cloves garlic and 1 teaspoon avocado oil.
- Blend until the peppers are broken up.
- Heat a skillet over medium heat with 1 teaspoon avocado oil.
- Add chicken, salt, pepper, and scallions.
- Cook chicken for 5 minutes on each side.
- Add shishito peppers and chicken broth.
- Cook until chicken is done.
- Whisk in cornstarch to thicken sauce.
- Put polenta on the plate and top with chicken and shishito pepper sauce.
Shishito Sour
Recipe By Sunset
What You’ll Need
- 1 sliced shishito pepper
- ¾ ounce lemon juice
- ¾ ounce simple syrup
- ½ egg white
- 2 ounces Kikori whiskey
- Ice
- Garnish with charred shishito pepper and sesame seeds
How To Make
- In a mixing glass, muddle 1 sliced shishito pepper with lemon juice and simple syrup.
- In a cocktail shaker (without ice), shake 1/2 egg white until frothy, about 20 seconds. Add muddled mixture, Kikori whiskey, and ice and vigorously shake again.
- Pour through two strainers into a coupe, then garnish, if desired.
- *Note: The egg white is easier to divide if whisked with a fork. Better yet, double the recipe and mix two drinks at once.
Get in the Garden
If these mouth-watering shishito pepper recipes are not enough for you to start growing your own shishito peppers, just imagine all of the possibilities of a fresh shishito pepper harvest. From drinks to breakfasts and maybe even deserts, now is your chance to get creative. Start your growth today.
