Shishito peppers are small, finger-long peppers with thin walls and a distinctive wrinkled tip that resembles a lion's head, which is how they got their name from the Japanese word "shishi" (lion). They are bright green when harvested, though they will turn red if allowed to ripen fully. The peppers are slender and delicate, typically measuring 2-4 inches in length and about 1/2 inch in width. Their thin skin blisters easily when cooked, creating an appealing charred appearance.
Shishito peppers have a mild, sweet flavor with subtle earthy and slightly bitter notes. Most peppers are pleasantly mild with a gentle warmth, but about one in every ten to twenty peppers carries a surprising spicy kick due to environmental factors like heat and sunlight exposure during growing. This unpredictability has made eating shishito peppers something of a culinary game of chance, adding excitement to the dining experience.
Fresh shishito peppers have a crisp, tender texture with thin walls that make them quick to cook. When blistered or grilled, they develop a soft, yielding texture while maintaining a slight bite. The skin becomes slightly wrinkled and charred, creating textural contrast. Raw shishitos offer a clean, fresh crunch similar to other sweet peppers.
Shishito peppers are incredibly versatile and pair well with both Asian and Mediterranean flavors. They are traditionally blistered in a hot pan with oil and finished with sea salt, making an excellent appetizer or side dish. The peppers work beautifully in stir-fries, tempura batters, and grilled preparations. They complement sesame oil, soy sauce, citrus juices (lime, lemon, yuzu), garlic, ginger, and chili pastes. Shishitos can be pickled Korean-style (gochu-jangajji), added to salads for mild heat, or served alongside grilled meats and seafood.
1 pint sized container of fresh peppers
Shishito peppers are small, finger-long peppers with thin walls and a distinctive wrinkled tip that resembles a lion's head, which is how they got their name from the Japanese word "shishi" (lion). They are bright green when harvested, though they will turn red if allowed to ripen fully. The peppers are slender and delicate, typically measuring 2-4 inches in length and about 1/2 inch in width. Their thin skin blisters easily when cooked, creating an appealing charred appearance.
Shishito peppers have a mild, sweet flavor with subtle earthy and slightly bitter notes. Most peppers are pleasantly mild with a gentle warmth, but about one in every ten to twenty peppers carries a surprising spicy kick due to environmental factors like heat and sunlight exposure during growing. This unpredictability has made eating shishito peppers something of a culinary game of chance, adding excitement to the dining experience.
Fresh shishito peppers have a crisp, tender texture with thin walls that make them quick to cook. When blistered or grilled, they develop a soft, yielding texture while maintaining a slight bite. The skin becomes slightly wrinkled and charred, creating textural contrast. Raw shishitos offer a clean, fresh crunch similar to other sweet peppers.
Shishito peppers are incredibly versatile and pair well with both Asian and Mediterranean flavors. They are traditionally blistered in a hot pan with oil and finished with sea salt, making an excellent appetizer or side dish. The peppers work beautifully in stir-fries, tempura batters, and grilled preparations. They complement sesame oil, soy sauce, citrus juices (lime, lemon, yuzu), garlic, ginger, and chili pastes. Shishitos can be pickled Korean-style (gochu-jangajji), added to salads for mild heat, or served alongside grilled meats and seafood.
1 pint sized container of fresh peppers
