We first had these little gems–Shishito peppers–in Phoenix. Wow. Who knew I could eat an entire bowl of peppers!
That answers your first question: No, they’re not spicy. Well they say 1 in 10 is actually spicy and that’s consistent with my experience too. But not jalapeño spicy even. Just enough to keep eating for the random wildcard surprise.
They’re super easy to prepare and make a great app or side to anything from southwest cuisine to burgers. The long stems are ideal for snack ready eating–many places serve them with dips, but honestly I find that unnecessary.
The skins are very thin so it’s not even like a red pepper, you barely notice it, which is also a win for a roasted/blackened technique so you don’t end up with that giant mess of exterior to cleanup.
They can be difficult to find so if you run across them as I recently did in the coop or your farmer’s market, by all means buy them!!!
Roasted Shishito peppers (vegan)
- Shishito peppers (8 oz is a good amount)
- Olive oil
- Juice of a lime
Toss in olive oil, cook on a vegetable grate on the grill over medium heat, about 5 minutes until slightly blackened. Remove from heat. Squeeze lime juice over and sprinkle generously in salt.