Shishito Peppers
Shishito peppers are slender, mild Japanese peppers, typically measuring about 2 to 3 inches in length. Originating from Spain but popularized in Japanese cuisine, they are beloved for their unique flavor profile: primarily sweet with a subtle grassy note, though occasionally one in a batch might surprise with a spicy kick. Their texture is tender yet slightly firm, offering a satisfying bite when cooked. In cooking, shishito peppers are versatile; they blister beautifully when pan-fried or grilled, developing a smoky flavor and a slightly charred exterior while maintaining a vibrant green color. They are often served as a simple appetizer, seasoned lightly with salt or used to add color and mild heat to dishes.
Notes
When selecting shishito peppers, look for bright green, firm peppers without any signs of wrinkles or soft spots. Store them in the refrigerator's crisper drawer for up to a week to maintain freshness. To prepare, simply rinse them and dry thoroughly before cooking. While generally mild, be aware of the occasional spicy pepper and consider removing seeds for a milder flavor. They are not commonly associated with allergens but should be handled with care if sensitive to nightshade vegetables.
Uses
- Blistered with salt
- Grilled summer vegetable skewers
- Stir-fries with tofu
- Garnish for ramen
- Stuffed with cheese
- Mixed into grain salads
- Pairing with seafood dishes
Replacements
- Padrons for similar mild flavor
- Anaheim peppers for a slightly firmer texture
- Mini bell peppers for a sweeter alternative
- Cherry peppers for a spicier option
- Zucchini strips as a non-spicy, mild substitute
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