Produce of the Month Guide: Shishito Peppers
Learn everything you need to know about Shishito Peppers in this informative guide including nutrition benefits, how to grow them, and gain access to 17 delicious shishito pepper recipes!
Summer is coming to a close, so I’m savoring every bit of produce that I harvest from my garden until it’s gone. My plants are still producing well, but I’m getting much smaller quantities now than I was a few weeks ago.
Shishito peppers will be one of the things I miss the most when summer is over. My plant has been producing so many, and I simply can’t get enough of these delicious peppers!
If you love them as much as I do, be sure to access the shishito pepper recipes at the bottom of this post.
What are shishito peppers?
Shishito peppers are Japanese chile peppers. The peppers received the name shishi, abbreviated shishito, because the tip of the pepper was thought to resemble the head of a lion.
The peppers are a popular snack in the Japanese culture. They’ve become popular in the United States over the past few years, and are offered at restaurants and are sold at farmers markets across the country.
The peppers are about about 2-3 inches long, slender in width, and have thin, delicate walls. They’re also wrinkled and curvy.
They’re typically harvested when bright green, but if they’re left to ripen longer they will turn bright red.
Are shishito peppers spicy?
Normally they have a mild, sweet flavor, but about one out of every 10 peppers is very spicy. This can be due to exposure to the sun or other environmental factors.
I never knew this before, so I’m going to take a little taste test before I pop a whole pepper in my mouth from now on!
When are shishito peppers in season?
Shishito peppers are available year round, but they’re in peak season during the summer and early fall.
How to grow
I planted a shishito pepper plant in my garden for the first time this year in a raised bed in full sunlight in May, and was harvesting peppers 4-6 weeks later.
I have a drip system set up to water my garden for 10 minutes every morning, and other than that there was no maintenance involved.
The plant grew to about 2 feet high and 2 feet wide. I worried that it may become top-heavy like my jalapeño plant, but it didn’t as shishito peppers are very light in weight.
My plant has been quite productive. I gave away quite a few peppers to friends as I couldn’t keep up with all of them due to traveling, etc. There were still plenty for me!
My family isn’t into chili peppers which meant that I’ve eaten the bulk of my peppers. I’m not complaining one bit because I can easily eat 1/2 lb. in one sitting….they’re that addictive. 🙂
Shishito peppers are very low in calories, carbohydrates and contain no fat. They’re high in Vitamins A and C and rich in antioxidants.
Choosing and storing
Shishito peppers should be firm with no bruises or discoloration.
Store the peppers in a paper or plastic bag in the refrigerator for up to one week depending on how fresh they were when you purchased them.
I typically use the peppers within 3-5 days of harvesting. At times they became a bit soft, but they still cooked up perfectly.
How to cook
The most popular way to prepare these peppers is blistering or charring them. The peppers cook over higher heat in minutes due to their thin, delicate skin, and works well on the grill, in the oven or on the stove top.
They’re also wonderful sautéd and may even be eaten raw.
17 Shishito Recipes
Shishito Sweet Red Pepper Soup by Fearless Dining
Thai Ginger Grilled Pork Rice Bowls with Charred Shishito Peppers and Pickled Daikon by A Better Happier St. Sebastian
Black Garlic Shishito Verde Chicken by Strength and Sunshine
Shishito Peppers with Soy Ginger Sauce by Whitney Bond
Creamed Shishito Peppers by Serious Eats
Roasted Corn and Shishito Pepper Pizza by Knead Bake Cook
Blistered Shishito Peppers with Smoky Paprika Aioli by Grab A Plate
Sauteed Chicken with Shishito Sauce and Cheesy Polenta by Fearless Dining
How to Cook Shishito Peppers by Cooking on the Weekends
Shishito Shrimp Stir Fry by Whitney Bond
Easy Sautéd Shishito Peppers with Soy Ginger Vinaigrette by The Lemon Bowl
Charred Shishito Pepper Refried Bean Tostadas by The Kitchen Prep
Grilled Shishito Peppers from the View From the Great Island
Blistered Shishito Peppers with Sausage and Creamy Sriracha Sauce by Salt Pepper Skillet
Colorful Citrus Carrot Salad by Cooking on the Weekends