About a year ago the Mr. and I were introduced to shishito peppers while dining at one of our favorite Chicago restaurants, The Girl and the Goat. Since then, we have searched high and low for shishito’s but could never find them. That was until we moved to Atlanta and discovered the Buford Farmers Market. Atlanta friends I’m sure this is no surprise to you considering I don’t think there is anything BFM doesn’t carry.
Anyway, so just what the heck is a shishito pepper? I’m glad you asked. According to Wikepedia (and we all know Wikepedia is never wrong) shishto’s are a “Japenese variety of pepper, small and finger-ling sized, slender, and thin-walled. It turns from green to red upon ripening, however it is usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion (really don’t see that), and in Japanese it is often abbreviated as shishitō. About one out of every ten peppers is spicy.”
Funny thing about that definition is that when I finally did find them they were labeled as Korean peppers. But when you see them you know, regardless of the label. The other beautiful thing about shishitos is they are SO easy to cook, (easiest appetizer or side dish ever). And you eat them very much like you eat edamame…with your hands. Grab the stem, bite, chew, enjoy.
Please note…it is true that about 1 in 10 peppers is spicy. And from my experience it’s opposite the jalepeno, the ones with the least amount of seeds in the center tend to be the spicest.
So now that you know what shishitos are, will you try to find them in your neck of the woods? xoxo
What you’ll need…
1 tabelspoon olive oil
shishito peppers
salt & pepper
What to do…
1. In a wok or large sauteee pan heat olive oil until glistening. **Side note always heat olive oil on a medium or medium/high heat. When olive oil is heated at too high of a temperature it can produce carcinogens, or rather cancer causing toxins.**
2. Once heated add shishito peppers and sprinkle generously with salt and pepper. Stir occasionally, and cook until the majority of peppers have a little char on them.
3. Remove from heat, let cool for 2-3 minutes and enjoy. They would also taste good with some parmesan cheese grated over the top, but I try to stay away from dairy as much as possible.
You could use Spanish Padron peppers for similar Russian roulette pepper experience!
Ooooh I’m going to try those. Thanks for the suggestion!
Howdy! Funny I found your site while looking for shishito peppers. We sat next to each other on a recent trip to San Fran (you were going to stomp grapes). Anyway, where do you source your peppers? I liken them to mini anneheim chilies and therefore have my dad’s interest piqued (we order about 100lbs of Hatch every couple years). Anyway, know any grocers in East Cobb or even in Atlanta or are they only at Buford Farmers Market? Thanks.