Guide to Shishito Peppers: How to Prepare and Serve Shishitos

Shishito peppers are a mild variety of chili pepper in the Capsicum annuum family. Their name comes from the Japanese word for lion, shishi, which refers to the signature folded crease at the pepper’s tip that resembles a lion’s head. Shishitos are much milder than jalapeños but very similar to Spanish padrón peppers in size and heat, which are blistered similarly and served as a popular tapas dish. You can find these small, bright-green peppers in gourmet grocery stores and farmers’ markets.

You can enjoy shishito peppers raw or cooked in many ways:

1. 1. As an appetizer. In Japan, shishitos are typically blistered in a pan or grilled until soft and lightly charred, but they can also be fried in a tempura batter until golden brown and crispy, then served with a dipping sauce like aioli. Serve garnished with flaky sea salt, togarashi, a squeeze of lemon juice or lime juice, tossed with a chili pepper paste, like yuzu kosho, or simply drizzled with a bit of sesame oil.
2. 2. In a stir-fry or salad. Raw shishitos can be a great way to add subtle heat to a stir-fry or simple salad without overwhelming the entire dish. Remove the stems and thinly slice shishitos crosswise before adding.
3. 3. Pickled. In Korea, shishitos are made into a kind of pickle known as gochu-jangajji. They’re pickled in a brine of soy sauce, white vinegar, and raw sugar before being mixed with additional condiments or eaten alongside rice for a pop of tangy heat.

First, using a toothpick, poke a small hole in each pepper to prevent them from bursting as they fill with steam.

To blister shishito peppers, heat a tablespoon of extra-virgin olive oil or vegetable oil in a cast-iron skillet or wok over high heat. Add prepared peppers, and sauté, occasionally tossing until the peppers have released some of their liquid and the skins are evenly blistered, about six to seven minutes. Remove and serve with the seasoning of your choice.

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