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What to do with shishito peppers besides blistering or charring?
I bought a bag of shishito peppers to replicate a blistered appetizer from a restaurant. Do they also work well in curries, stews, stir frys or chilis? Every recipe online I've found (minus a shrimp sinigang) is pretty much the same cooking method, just different seasoning. 😅
Truth, haven't used shishito myself, but have cooked with plenty of other peppers. After looking up a little: for sure, stir-frying will be good. Worth adding to the next stir-fry you try.
The other notable suggestion was tempura-fried shishito, if you're looking to have them stand on their own rather than play support. I gather they're not particularly spicy, so if you really want to go hard on shishito, you could also make a shishito sauce to dip the tempura-shishito in.
I use shishito for stir fry all of the time. Just cut into little rings, don’t worry too much about removing the seeds, and you’re good.
Thank you and @teaearlgraycold for the stir-fry confidence! Fried shishito peppers with shishito dip also sound great. 🤤
You can use them in the same way you can use other green peppers. I find they have a very distinct, slightly bitter flavor that dominates sautéed and stir fry dishes they are in. I grew an accidental batch last year with 3 out of 10 having heat. They did have a chance to cross pollinate with serranos, though.
Good to know, thanks! I was curious about the flavor profile they would bring to other dishes. I also usually find one or two random hot shishito peppers out of the bunch!
When I was in Japan, a bar I went to used it in a cocktail! I'm pretty sure you still have to roast them still though so not too sure if that's what you're looking for lol.
Oooh infused in a drink sounds delicious! Maybe I can use it in a spicy margarita. 🤔
That seems really weird to me. Doesn't shishito have varying spice levels? You'd have to put in a few peppers to make the flavors consistent.
I ended up throwing some shishitos into curry and my bf put the rest in a wrap. While I was stirring the pot, I suddenly thought that maybe the peppers would go better in a highball lol. The heat factor is pretty unreliable! My stewed/oxidized peppers are quite bitter while the blanched ones I set aside have retained a vegetal flavor closer to green bell pepper.
I have had a corn and shishito soup before which was pretty good, although I think the peppers are still seared even there.
Love the corn soup idea! I'm not opposed to searing or fire roasting the peppers to develop flavor before using them in a different end product, so to speak.
This looks interesting.
Shishito Pepper–Pistachio Dip
Full Recipe
Ingredients
INGREDIENT INFO
Preparation
Oh cool, this dip seems original. It's got a lot going on in terms of different flavors being added, but I'll keep it in mind for a future dip!