blistered red shishito peppers

AmyCooksToo avatar
By Amy CooksToo
from Cincinnati, OH

I planted a whole bunch of shishito peppers for our Farmer’s market in 2020. Since we didn’t go to markets, I ignored them - so they turned red. They were better than the green version, sweet with that occasional burst of heat. Awesome as a finger food appetizer on the deck! You can find shishito pepper seeds online if you want to grow them in your garden. They are easy to grow but require a long summer. We start them indoors in February. You can also find them at Farmer’s markets in July in the midwest. We had the green ones in July, red ones take until August.

serves 2
method Stir-Fry

Ingredients For blistered red shishito peppers

  • 2 Tbsp
    extra-virgin olive oil
  • 1
    half pint (about 20) whole shishito peppers
  • flaky sea salt
  • 1
    lime quartered

How To Make blistered red shishito peppers

  • 1
    Heat oil in a large cast-iron pan or other heavy skillet over medium-high heat. These can also be grilled, basting with the oil. Cook the peppers, turning occasionally until they begin to blister and turn golden brown on all sides. Sprinkle with salt and lime and serve immediately.
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