When it comes to chile peppers, you might fall into one of two camps: You either love them or you fear them. If you know me, you know that I am firmly in group one. Like, cemented in. I absolutely love the heat, flavor, and rush I get from eating spicy foods, chiles key among them.
My daily drivers are often serranos and jalapenos, habaneros, and specialty peppers like Hatch chiles when they’re in season. Oh, and I’ve been either brave or dumb enough (likely both) to gobble a ghost pepper and try Da Bomb Beyond Insanity hot sauce, the infamous widow-maker from Hot Ones.
But chiles aren’t just about tongue-searing heat. A good one should prioritize flavor and, heck, maybe even fun. And here we get to the star of this post: shishito peppers, which pack a whallop of both.
I first tried shishito peppers at a Japanese restaurant nearly two decades ago. I was instantly hooked by these charred, still-sizzling peppers, accompanied by the tang of a soy-based dipping sauce.
Of course, I immediately set out to find these peppers in a store and cook them. Back then, I had to go to Asian grocers like H Mart and 99 Ranch. In the years since, shishito peppers have become more mainstream. The other day I saw a package from the Frieda’s brand at my local Stater Bros. I applaud when a once-specialty item like this one can now be found in mainstream markets (another Asian example is gochujang).
So, What Are These Things?
One glance at a shishito pepper and you can tell it’s different. They almost look otherworldly, like a chile version of E.T.’s extra-long finger. Shishito peppers are maybe a couple of inches long, very wrinkled, and verdant green. Their skin should be nice and taut.
Unlike so many other chile peppers, shishitos are really at their best when cooked. And I mean COOKED. Like cooked until they are nearly blackened. While they can be sliced and eaten raw, in truth, the more char, the better they are.
To do this requires two key components: A heavy-duty pan and some vegetable oil. For the pan I recommend cast iron, like the beloved stuff from Lodge. You can also use stainless steel or carbon steel, but I just find that charring shishito peppers in cast iron feels right.
As for the vegetable oil, I recommend one with a high smoke point such as grapeseed or peanut oil. Basic vegetable oil like canola will also work; just no olive oil, since it can smoke with high heat and can convey its own flavor to the peppers. I really want the peppers’ flavor to be the star.
One last tip: I recommend cooking shishito peppers outside, if possible. Charring them, obviously, creates a lot of smoke. That’s kind of the whole point. If you must cook them inside, crank up the ventilation fan as high as it will go (something you should do in general when cooking). Open the windows, and maybe have someone ready with a fan under the smoke detector, lol.
What Do Shishito Peppers Taste Like?
Delicious! OK, maybe that’s too general. But the best way I can describe it is as a green chile, similar to an Anaheim pepper, but with a brighter, fresher taste, and a lighter skin. And the char… well, that just steals the show. By cooking these peppers until they blister and char, they take on a delicious, smoky flavor. Cook more than you think you’ll eat because 1) They shrivel when cooked, and 2) They are addicting and that pile on a platter will be gone before you know it.
Are Shishito Peppers Spicy?
No and yes. In that most of them are not, but I’ve heard a statistic that about one in 10 are. And according to my very un-scientific method of cooking and eating these many, many times over the years, that ratio seems about right.
Has this wind-up piqued your interest in shishitos? Here’s how to make ’em!
Charred Shishito Peppers Recipe With Soy-Honey Dipping Sauce
(Makes 2 appetizer servings)
- 1 tablespoon vegetable oil
- 1/2 pound (about 25) whole shishito peppers, rinsed and dried
- 1/4 teaspoon sea salt or kosher salt
- For sauce:
- 1/4 cup low-sodium soy sauce
- 1-2 tablespoons honey
Procedure:
Step 1: Rinse and dry the shishito peppers, then heat a heavy, 10-inch or larger cast iron skillet on medium-high for a minute. When the pan is heated, add the oil to coat the bottom and continue to heat until the oil shimmers.
Step 2: Carefully add the whole shishito peppers and then sprinkle with the salt. Cook over medium-high heat for 10 to 15 minutes, or until the peppers start getting black and blistered, turning them often.
Step 3: While the peppers cook, heat the soy sauce and honey over low heat in a small pot. If you are gluten-free, substitute tamari for the soy sauce. Cook until the sauce simmers, stirring or whisking to incorporate. Taste and add soy, honey, or some black or white pepper to suit your preference.
Congratulations: You’ve just made shishito peppers and a dynamite dipping sauce. To serve, pile the peppers in a big bowl and put the sauce in a smaller bowl on the side. Pick up the peppers by the stem (don’t eat that, by the way) dip, and get ready for a taste explosion.