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Shishito peppers are a small, mild East Asian chili pepper known for their unique flavor and occasional spicy surprise. They are a popular appetizer and side dish, especially when blistered and served with a dipping sauce.
Flavor and characteristics
Mildness: About one in every 10 to 20 shishito peppers contains a surprisingly hot kick, creating a "snack roulette" experience. Their heat is mild compared to jalapeños, however, with most shishitos ranging from 50 to 200 Scoville heat units (SHU).
Flavor profile: Beyond the mild spice, shishitos have a grassy, slightly sweet, and citrusy flavor with a hint of smokiness when cooked.
Appearance: These peppers are small, finger-long, and thin-walled. They are typically harvested and cooked while green, though they turn red as they ripen. They have a slender, somewhat wrinkled appearance.
Culinary uses
Blistered: One of the most popular ways to prepare shishitos is to blister them. This involves quickly cooking them over high heat in a skillet with oil until the skin chars and blisters.
Other preparations: Shishitos can also be air-fried, grilled, roasted, or stewed in a dashi and soy sauce liquid. They can even be eaten raw in salads.
Common accompaniments: Blistered shishitos are often served with a sprinkling of flaky salt or a dipping sauce, such as garlic aioli.
Cooking tip: When preparing shishitos, it's a good practice to poke a hole in them before cooking to prevent the buildup of hot air, which can cause them to burst.
