No doubt you have enjoyed shishito peppers out at the more trendy restaurants. They make a very tasty summertime appetizer and are popping up on tapas menus all over. If you have not tried them yet, you should.
Better yet, they are a great addition to your own garden. Carefree and super tolerant, they are one of the easiest peppers to grow. And, no kidding, are also one of the easiest gourmet appetizers you will ever make.
Shishito Peppers are small, elongated and very wrinkled peppers from Asia. But don’t worry – the wrinkles don’t mean they are hot like a reaper! Hotter than a bell pepper but much milder than a jalapeno, they are generally tender and mild. They don’t have that aftertaste that many peppers have. They don’t make you burp. Their skin is thin and easily grilled. While the flavor is usually very mild, about one in every twenty peppers is a wildcard and fiery!
They may be hard to find in a grocery store, but they are starting to get easier to find at farmers’ markets and in CSA boxes. But if you grow them, you’ll have an abundant supply all summer.
Why Grow Shishito Peppers
Shishito peppers are easy to grow and easy to eat. Shishito peppers are a must-try for beginner vegetable gardeners. They don’t need a lot of care or fertilization, and grow well usually even with some neglect. They don’t need a ton of water.
And they are super prolific. One plant will give you lots of peppers. Which is good, because they are the right size to just pop right into your mouth. Even though one in every twenty or so is much hotter, they are still very easy to eat, even for tender tongues.
And they are also very versatile on the menu, too. Our favorite way to enjoy them is flash grilled outside right next to our chicken or steaks. Fast and super easy. But they are also great roasted, sautéed, in frittatas or omelets, as a topper for Bloody Mary’s, or simply raw with a plate of fresh crudités.
Tips for Growing Shishito Peppers
Plant shishitos outdoors in an area with plenty of sunlight. These babies thrive in full sun. They should be planted in an area that gets between six and eight hours of sunlight a day. If you live in a cooler climate, start them indoors and then transplant the seedlings outdoors once they’re about a half foot tall.
Plant them with some fertilizer in the bottom of the hole – nitrogen rich fish meal is a great organic way to go! You can supplement that with some phosphorus rich bone meal. Peppers need to be transplanted at the same level as their starter pot. You don’t want to bury the stem like you would with a tomato plant.
Once the plant is in and you’ve got some rich compost backfilled in, make sure to water your pepper really well. This will give it a great start and allow those roots to reach down to the amendments. Once the pepper gains some height, you’ll want to top the soil with some super-bloom phosphorus to encourage flowering.
Shishito peppers are one of the few peppers I have found to do well in containers. If growing in a container, choose a container that is at least 12 inches in diameter and at least as tall. Make sure your soil is rich and well-draining and the pot is located in an area with full sun. Fertilize them monthly to encourage new growth.
Shishitos are heirloom peppers, not hybrid. That means you can save the seeds from your plant to grow next year.
How to Cook Shishitos
My very favorite way to eat shishitos is to simply grill until they are tender and have small grill blisters. We toss them with a little olive oil and sea salt. Throw them on the grill for a few minutes along with your burgers, sausages, or whatever you’re grilling. Because they are ready so fast, they make a fabulous appetizer.
Another really great way to have shishitos is to fry them up with tempura batter. The delicate skin will soften easily so it goes so well with tempura. Or try a sauté with soy sauce.
There are so many ways that these versatile peppers can be prepared. And I love seeing who is going to get the one hot pepper in the batch!
