Shishito Peppers anyone?

amirm

Banned
Apr 2, 2010
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Seattle, WA
If you have not heard of Shishito pepper, you are missing one great appetizer! These are Japanese peppers with essentially no heat but lots of great flavor. I usually get it in Japanese restaurants where it is grilled with salt and some lemon juice. Out of desperation on a day when I did not feel like getting the outdoor grill going, I just fried them in Olive oil. Could not believe how good they came out, essentially matching the flavors of it in the restaurant:



Cooking could not be easier. I put a non-stick skillet on the stove and pour in random amount of olive oil in there (maybe 2 tablespoons). I let it get near smoking temp and dump the peppers in there. Make sure they are all touching the skillet and not on top of each other. Let them sit there on high heat for a minute and they instantly char. Just rotate them or stir and cook for another 2-3 minutes until mostly charged and they feel soft (initially they are quite firm). Take them off the stove, put them in a bowl and sprinkle with your favorite quality sea salt. And then squeeze lime or lemon to taste. That's it!



I tell you these things are addictive because they have a trick up their sleeve. One out of seven peppers genetically is flawed and will be "hot." Now when I say "hot," I don't mean crazy hot. But hot enough that you want to keep eating them as to get rid of the burning sensation in your mouth. In the above batch, none were hot until I got to the one before last. And wouldn't you know it, the last one was hot too! What are the odds of that?

If you have not had these, suggest getting them as an appetizer in your favorite restaurant or if you have a Japanese grocery store, pick up a pound or two and cook them per above. In 3 minutes you will have a super tasty appetizer.
 

Johnny Vinyl

Member Sponsor & WBF Founding Member
May 16, 2010
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Calgary, AB
Thanks for that Amir! Have never heard of Shishito Peppers before, but your post has me salivating to try some.
 

es347

VIP/Donor & WBF Founding Member
Apr 20, 2010
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Midwest fly over state..
shiSHITso...I see how they got their name. The next morning be sure and have Popsicles on hand during your constitutional...the ring of fire :eek:
 

amirm

Banned
Apr 2, 2010
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Seattle, WA
:D

No worries there as they are milder than mild, other than the one exception I mentioned. They are completely benign as far as bodily functions are concerned. :)

The name comes from the pointed end that is supposed to look like a lion which in Japanese is "shishi."
 

Ronm1

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Feb 21, 2011
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Had some of these today. Family get together as it was my Bday. As a condiment/ side. Coated with evoo grilled then lightly tossed with white soy. Every now and then one had some extra fire. Wheat Naan used as a soft taco for pork butt zatar rubbed grilled and shredded, Tuscan kale, Tzadziki, tomatoes. Not bad. Negra Modelo and Smithwicks
I should add those peppers went over very well with all.
 
Last edited:

amirm

Banned
Apr 2, 2010
15,813
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Seattle, WA
I had not thought of putting soy sauce on it. I have to try that next. I am glad everyone liked them.

FYI I grew them in greenhouse and they came out great! Bought a few plants online through amazon, planted them and a month or so later had a ton of them.
 

Ronm1

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Feb 21, 2011
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Keep in mind that white soy was used and very lightly. Has more of a very lite vinegary/fermented overtone vs a darker soy. Complimented the peppers without overpowering their typically mild flavor. Just a kiss, so one goes 'what was that' on the finish.
 

bplexico

Well-Known Member
Mar 28, 2011
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They work well too if you toss some garlic cloves in the pan with the olive oil first. Brown the cloves then toss in the peppers.

And at the end, after they are plated, toss some feta cheese on top
 

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