It’s been a while…but I’m well, alive, and sharing with you my discovery of shishito peppers!
Sunday morning produce store trip with dad and he suddenly gets really excited about these oversized jalapeno-like peppers…
I watch him as he sautees these peppers for a pre-lunch snack and I’m skeptical – rightfully so, since my dad usually underestimates things like the time it’ll take to get somewhere or how spicy something is.
Well, I didn’t try the peppers that time but I decided to give it a go the next time we made them. And I was amazed. Once they blister, add salt and wait for them to cool before taking a bite. Sweet, but not too sweet, the perfect summertime snack.
Things I’ve since learned about the shisito pepper include:
- When allowed to fully ripen on the plant Shishitos will turn a vibrant red and their walls will be thicker fleshed.
- Originating in Japan the Shishito pepper is believed to have gotten its name from its tip end which to some resembles the head of a lion or in Japanese, shishi.
- They can apparently burst when being cooked so its advised to cut a small hole in each pepper beforehand (didn’t do that but am still fine?)
- Approximately 1 in 10 Shishito peppers are spicy, and there’s no way of knowing until you try it
Now I’ve got to find restaurants that serve this…
[On a totally different note, shoutout to my non-believer friend Kevin for the time he’s invested in trying to prove this blog isn’t mine. Sorry K, you might want to just give up now.]