Keep It Simple with Shishito Peppers

So you found shishito peppers at your farmer’s market or store and you don’t know what to do with them? Up until a few years ago, many diners had no idea what shishito peppers were. Then, suddenly, they appeared on every menu, blistered and fire roasted with chunks of garlic.

Are shishito peppers spicy? Not into spicy? Not to worry. They say only 1 in 10 shishito peppers is spicy. (*I will add I have yet to find a spicy one. I haven’ t even broken out into a sweat over one.)

Classically, shishitos are fire-roasted in a grill basket or in an extremely hot cast iron pan until they blister and burn. They can be eaten raw like any pepper, but they are more fun to use in recipes when they are cooked. Try making an heirloom tomato and shishito pepper gazpacho with feta cheese and olives for a light, summery appetizer.

Charred shishito peppers are also lovely in a stir fry with tofu, udon noodles, and sweet soy sauce to compliment the blistered peppers. Honestly, keeping is simple is always best, and blistered shishitos with a touch of lemon and browned butter is an A+ appetizer any day.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.