Summary

Shishito peppers, a sweet and flavorful variety from Japan, are gaining popularity among consumers and chefs alike, particularly at farmers markets, due to their unique taste and ease of cultivation.

Abstract

Shishito peppers, characterized by their thin walls and sweet taste with a hint of citrus and smokiness, are becoming a favorite at farmers markets. These peppers, which can be eaten green or red, are versatile in culinary uses, from raw consumption to various cooking methods like grilling and pickling. They are particularly favored by chefs for their complex flavor profile and are a high-value crop for farmers. The peppers are prolific producers, handling heat and humidity well, and are recommended to be grown by home gardeners. They are typically harvested by hand, with experienced pickers able to gather around ten pounds per hour. Cooking suggestions include pan-frying with oil and seasoning with sea salt, and they can also be enjoyed cold in salads or dipped in soy or sriracha mayonnaise.

Opinions

The author, an organic vegetable farmer, believes that once consumers try Shishito peppers, they will become repeat customers due to their exceptional taste.
The author has never encountered a hot Shishito pepper despite the claim that one in ten can be as spicy as a mild jalapeno, indicating a personal experience that they are consistently mild.
Shishito peppers are considered a versatile ingredient, suitable for a wide range of cuisines, from Spanish tapas to American fine dining.
The author recommends staking Shishito pepper plants to support the weight of the fruit and suggests that home gardeners should plant several plants per family member due to their productivity.
The author expresses that the abundance of peppers can be overwhelming, with harvesting being the most time-consuming aspect of cultivating Shishito peppers.
The author provides a personal cooking technique, emphasizing the importance of poking a hole in the peppers to prevent them from bursting while cooking.
The author endorses Shishito peppers as a new favorite for both gardeners and market shoppers, suggesting that trying them will lead to a preference for their taste.

You’ve Been Missing Out on This Ultimate Pepper

Shishito peppers are a hit at Farmers Markets

What the heck’s a Shishito? It’s a thin-walled, sweet pepper that originates in Japan. ‘Shishi’ means lion since the pepper resembles the small head of a lion combined with ‘togarashi’, which translates into a chili pepper.

As an organic vegetable farmer, I find shoppers are often unfamiliar with these peppers. But once they take some home and cook them, I guarantee they’ll be back for more.

Sweet with a complex flavor.

Taste them raw, they’re good, unbelievably delicious when cooked. The pepper tastes sweet with a complex flavor- slight citrus, fresh and bright, with a smoky hint.

Wrinkled peppers, slender and thin-walled, they mature at between two and four inches. Enjoy them green or red, though I prefer them red when they are sweeter and higher in Vitamin C. At the Farmers Market, we sell them in pint baskets, either mixed colors or all-green.

I have read that one in ten peppers may be as hot as a mild jalapeno. Although that may be true, I’ve never tasted a hot one, and I eat a lot of them.

Chefs love them.

Shishitos are popular as tapas or appetizers. One of my favorite restaurants here in Austin, Texas, Barley Swine, has served them stuffed with a fig/cheese mixture, and they are freaking amazing! They are a high-value crop as several chefs buy fifty pounds or more each week.

They’re a versatile pepper, and we sell them to a variety of restaurants- from Spanish tapas to fine American dining. I’ve eaten them charred, grilled, and pickled, all delicious options.

In Japan, they are commonly eaten raw, and you can use them in any recipe calling for diced bell peppers. Too many? Chop them small and store them in the freezer to use in cooked dishes.

They’re the most prolific pepper on our farm.

We order seeds from Kitasawa Seeds or Johnny’s Selected Seeds and start them in the greenhouse two months before planting them in the field two weeks after our average last frost date.

Shishitos are easy to grow but don’t like soggy soil. They handle heat and humidity better than any other pepper on our Central Texas farm and keep bearing all summer.

Trust me — once you taste them, you will want to grow them. I suggest growing two or three plants for each member of your pepper eating family.

Author at Downtown Austin Farmers Market (photo: N. Heath)

Prop up your pepper plants.

I recommend staking the plant, so it will not break when loaded with fruit. If you are looking for a pepper for your family or to sell at a market, shishitos are a winner.

In fact, the abundance of peppers may overwhelm you—the harvesting is the most time-consuming aspect of this crop.

Pick them with a snap of the hand or with small clippers to ensure that you get enough stem. An experienced picker can harvest about ten pounds an hour.

Cook and eat the tasty little guys.

Wash the peppers and dry them. Poke a small hole in each one with a sharp knife to let the steam escape while cooking and to avoid exploding peppers!

Heat enough oil to cover the bottom of a heavy saute pan to almost smoking and add a single layer of peppers. Turn them every few seconds until lightly browned, about 4–5 minutes.

Remove from heat and place on a serving plate, sprinkle with sea salt and watch them disappear.

Cook some extras, and you can add them cold to salads.

Japanese diners often dip lightly roasted peppers in soy sauce. My favorite — a dash of sriracha sauce swirled into a good quality mayonnaise.

Grow Shishitos this year or find some at the market, and you’ll have a new favorite pepper.