Shishito Peppers

I have to admit that I’m not very knowledgeable when it comes to peppers. Aside from the many beautiful hues of bell peppers, I’m lost when it comes to identifying other peppers. I am always amazed at grocery stores where the hot peppers are heaped in buckets in front of random signs purportedly identifying them. I’m no expert, but those orange pumpkin shaped ones in front of the jalapeño sign certainly look like habaneros to me! A case of mistaken identity could be deadly to my innards.

So, I generally avoid buying unidentified “hot” peppers unless the farmer is there to assure me of its species and its relative Scoville Units (how hot it is).

We were visiting our family in Seattle a couple of weeks ago and my daughter-in-law said she was going to roast some Shishito peppers as an appetizer. I was very leery because I had never tried nor even heard of Shishito peppers before and the Seattle folks love blisteringly spicy food.

I have to admit that the peppers smelled delicious while roasting. They were simply tossed with a little olive oil and sprinkled with sea salt, and I was amazed when they actually offered some to our little grandchildren! They couldn’t be that deathly spicy if the children lived through eating them. I watched in silence. They lived.

Move over edamame pods! Shishito peppers are my new favorite! They are flavorful and mild (except for the occasional one that seems to pack a little more heat). Shishito peppers have Scoville Heat Units of only 50 to 200, making them extremely mild in the pepper spectrum.

As with the ubiquitous edamame, the peppers can be eaten as is. You don’t even need forks - just hold them by the stem and bite into the pepper. They also taste delicious with every imaginable dip... soy sauce, hummus, onion dip - you name it!

It’s definitely worth seeking them out. I found fresh Shishito peppers at Guido’s Market in Great Barrington and loaded up bags of them to take home. I’m also planning on introducing my friends to them on Thanksgiving as the perfect all-encompassing appetizer for carnivores, vegetarians, vegans, gluten intolerants and my intolerant uncle as well.

Shishito peppers can be baked in the oven or sautéed on the stove. To oven bake: preheat oven to 350 degrees. Toss the shishito peppers with a little olive oil to coat. Roast for 20 minutes until lightly browned. Sprinkle with sea salt and serve immediately.

To cook on the stove: toss with some olive oil and place the Shishito peppers into a heavy skillet such as a cast iron pan. Cook over medium heat, stirring frequently until lightly browned on all sides. Sprinkle with sea salt and serve immediately.