Shishito Peppers are one of my favorite types of peppers to snack on. Often I blister green Shishito peppers in hot oil and sprinkle them with sea salt or when it’s grilling season, I dress them in olive oil and cook them over the flame for a few minutes.
Today, while perusing the Union Square Farmers Market, I came across Red Shishito Peppers at the Lani’s Farm tent. My mouth was already burning from sampling a hot green one that was sautéed in oil. What are the odds of that? Actually 1 in 10. Wanting more, I bought a few handfuls to see what the difference was between the classic green and red. Doing some research, the green versions are just younger. As the Shishito gets older, it turns brown and eventually red. I have yet to see that in my garden.
Is there a taste difference? Not really. Don’t be fooled by the color. Red doesn’t mean it’s hotter. It’s still a game of Russian roulette on which pepper will be hot.
In the meantime, I’ll leave you with the easiest recipe for cooking Shishito peppers.
Blistered Shishito Peppers
Ingredients
- 2 tablespoons olive oil
- 1 pound shishito peppers (green or red)
- Sea salt
Directions
- Wash and dry shishito peppers.
- Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
- Cook half of the peppers, turning occasionally, until they begin to blister on all sides. Transfer to a bowl, sprinkle with salt, and toss to coat.
- Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
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