Description
Shishito chile peppers have a bright, glossy green exterior skin. When allowed to ripen fully on the plant Shishitos will turn a vibrant red, and their walls will be thicker fleshed. A petite pepper it measures on average two to three inches in length with a slightly curvy shape and tip end that folds up into itself. Its skin is lined with grooves and wrinkles, even more so than that of its look alike the padron pepper. It has a piquant and peppery flavor with sweet and vegetal nuances. Its heat can vary from very mild to spicy hot with one in ten peppers offering a heat, unlike the others, on average its Scoville units range between 100 and 1,000.
Japanese Shishito chile peppers are available year-round with a peak season in summer.
The Shishito chile pepper, also known as Kkwarigochu in Korea, botanically is a part of Capsicum annuum and is a Japanese variety pepper. Similar in shape, form and flavor to the Spanish padron the Shishito peppers are petite and relatively mild in flavor, with one out of every ten peppers offering a random hot and spicy kick. They are the immature version of the Shishito pepper and will ripen to a vivid red hue if allowed to, though, they are most commonly found commercially in their green form. They have long been a popular snack food item in Japan and in recent years have become more of a mainstream pepper in the United States, popping up in farmers markets when in season and appearing on menus at restaurants.
The mildly spiced Japanese Shishito chiles are most often prepared cooked. Their peppery taste takes on a richer flavor profile and becomes slightly smoky when cooked. Most commonly they are prepared blistered in oil, finished with sea salt and served stem on as a finger food. They can also be broiled, grilled or sautéed. Before preparing poke a small hole in the peppers to prevent them from bursting when cooking. They are known for their thin skin which blisters and chars much more easily and quicker than many pepper varieties. Once blistered they can be chopped and utilized atop pizzas, pasta, paella, omelets and salads, or served alongside sauces and spices for dipping. Shishitos can also be prepared tempura style or as a quick pickle. Their flavor marries well with herbs such as Thai basil and cilantro, citrus such as lemon and yuzu, tomatoes, garlic, olive oil, browned butter, sea salt, soy sauce, shellfish, chorizo, anchovies, bonito flakes, goat cheese and cream based sauces. To store, keep refrigerated and use within two weeks.
In Japan the generic name for many chile peppers including the Shishito is togarishi. In Japanese cuisine the petite Shishito peppers are often prepared yakitori style, ie skewered and grilled over an open fire.
