Blistered Shishito Peppers
Shishito peppers! Look how cute these buggers are! Sweet, with a very small kick of heat, they are a unique and very tasty pepper. They’re native to Japan and are known for their thin skinned flesh, mild heat and bright green color. Typically these peppers are not super hot. Even I can tolerate the “heat.” Though I’ve been told, and have experienced, that 1 out of 10 peppers pack a big heat punch! Even so, they’re amazing!
Shishito peppers are becoming more and more popular here in the US, popping up on restaurant menus left and right. If you see them, you just have to buy some! However, I have had some trouble finding them in store. They’re still a fairly new pepper so it can be tough to find them – especially out of season. Luckily for us, now IS the season! If you can’t find them at your regular grocery store, try speciality stores or your local farmers market.
If you do get your hands on these little green gems, definitely scoop them up! My favorite way to cook and gobble them up is by charring their outsides quickly and serving them with a tangy yogurt dipping sauce. They keep a little bit of crunch and serve as a really great and unusual appetizer. Or as a fun side dish!
When you bring a bag of shishito’s home, make sure you:
- Wash them and keep them in a loosely closed plastic bag
- Use them within 2-3 days of purchasing them – they’ll start to turn orange and red as they ripen and then you’ll need to use them ASAP!
- Quick cooking is best, but they’re also great cooked longer in stews or roasted and added to tacos, sandwiches, scrambled eggs, you name it.
- Shishitos can also be frozen! So stock up this summer and save some for Winter.
Blistered Shishito Peppers:
- 1 lb washed shishito peppers
- 1 tbsp olive oil
- 1 tsp salt
- 1/3 cup non fat plain greek yogurt
- 1 clove garlic, minced
- juice from 1 lemon
- 1/2 tsp salt and pepper
- 1 tsp minced chives
- Preheat your broiler to the highest setting. Place an oven rack on the top rung closest to the broiler.
- While broiler is heating, mix together the yogurt, garlic, lemon juice, salt, pepper and chives. Set aside until ready to eat.
- Toss washed shishito peppers with olive oil and 1 tsp salt and lay out evenly on a sheet pan.
- Place under the broiler for about 5-7 minutes, tossing frequently. Don’t walk away, these peppers can burn quickly. Broil until peppers are lightly charred in some spots, but not completely black all over.
- Serve hot with yogurt sauce!