These mild, sweet, and delicate peppers that originate from Japan are easy to make and delicious to eat. Sautéed Shishito peppers takes just a few minutes to put together and makes the perfect appetizer or side dish. I find roasting Shishito peppers a bit easier and less messy. Here’s my recipe for Roasting Shishito peppers in sesame oil.
These peppers are generally quite mild, but every once in a while, you’ll get a slightly spicer one. From the hundreds I’ve eaten, I’ve never had one that I’d consider any where near really hot.
Shishito peppers can be 1″ – 4″ long, slender, and thin-walled. Like most peppers, they mature from green to red upon ripening, but Shishitos are usually harvested while green. The name refers to the fact that the tip of the chili pepper looks like the head of a lion.
Tips for sautéing Shishito Peppers:
(1) Using a skewer, be sure to poke a hole in each pepper prior to roasting or sautéing. This will allow the pepper to vent while cooking and avoid them bursting from the hot air.
(3) Serve them right out of the pan when they’re hot.
(4) Sprinkle with Malton salt
What’s so special about Malton salt?
Once upon a time, salt was just salt. When cooks talk about Maldon, they inevitably mention the feel of the flakes between the fingers, the pleasing tactility of the pinch. It works best as a finishing salt sprinkled on vegetables, caramel, or grilled meat, just before serving. As for the taste, Maldon is considered less bitter, less salty than other salts. There’s a quick savory zing that doesn’t overpower or overstay. If you haven’t had it, you owe it to yourself to pick up a box of Malton salt and give it a try.
Where can I find Shishito Peppers?
Check your local farmer’s market and Asian markets. I’ve found them at Trader Joe’s as well. They sell them in a bag in the refrigerated produce section occasionally. If you don’t have any luck, try growing your own! They’re easy and low maintenance.
Simple Sautéed Shishito Peppers
- 8 - 10 Shishito peppers
- 1 tbsp olive oil
- Maldon Sea Salt flakes
- Poke a hole in each pepper
- Heat olive oil in a wide sauté or cast iron pan until it is good and hot but not smoking
- Add the peppers and cover with lid (they tend to pop oil quite a bit)
- Cook them over medium, tossing and turning them frequently until they blister.
- Remove and sprinkle with Maldon Sea Salt flakes
- Serve immediately
If you don't have Maldon Sea Salt flakes, regular sea salt certainly works, but I'd recommend trying Maldon Sea Salt flakes if you haven't had it... so much better!
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