Blistered Shishito Peppers

09. September 2010 Vegetables + Salads 5

So far I can only buy shishito peppers from two places here in New York City during the late summer months: Sunrise Mart off St. Mark’s Place and the TriBeCa Greenmarket a couple of blocks from work on Wednesdays. I don’t ever get tired of eating or serving them. They’re so easy to prepare and, without fail, guests can’t get enough of them.

Word is that the Japanese cultivated them because they can’t take the heat from the more popular peppers. I first had a taste of blistered peppers in Cal Pep when we were in Barcelona. They use pimento peppers over there which has the same subtle sweetness; the shishito are skinny while the pimentos are greener and a little bit more plump.

When blistering either, make sure you watch out for the splattering hot oil. Remove them to a mesh colander on a plate after blistering–using paper towel to drain the oil will just make them soggy.

2 handfuls of shishito peppers, stems intact, washed and dried thoroughly with paper towel
sea salt

1. Heat a large skillet. Add some oil and let it warm up until almost smoking. Add the shishito peppers and begin tossing around by swiveling the pan.
2. When most of the peppers are blistered on all sides, use a slotted spoon and remove them to a wire mesh colander on a plate to let the excess oil drip and immediately sprinkle with salt. Serve.

Related post/s:
Where to eat in Barcelona, Spain

5 thoughts on “Blistered Shishito Peppers”

  • 1
    Jairo on February 2, 2012

    My wife and have been to Spain several times and absolutely love the Padron Peppers. I’ve been looking for an alternative here in the NY/NJ area. So Shisito Peppers it is. Know they are off season so I guess I have to wait till the Summer :-(

    Great article.

  • 2
    cia on February 2, 2012

    Just two weeks ago, Danny Meyer’s North End Grill in Tribeca, NYC had them on the menu, but they were the larger spicier kind. I much prefer the shishito smaller ones. I bought seeds to plant this spring: I’ve had much success with Kitazawa seeds.

  • 3
    Kirstine on September 5, 2012

    They are also on the menu as an appetizer at Zutto’s in Tribeca

  • 4
    Jackie on September 8, 2013

    We found shishito peppers at Eataly on 23rd and 5th. Looking forward to trying your recipe.

  • 5
    cia on September 12, 2013

    @Jackie Let me know how they turned out!

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