Shishito peppers, also known as baby peppers or Japanese chile peppers, are small, thin-walled peppers that belong to the Capsicum annuum species. They are native to East Asia and have been cultivated for centuries in Japan, Korea, and China. Shishito peppers are typically green when unripe and turn red when fully ripe. They are mildly spicy, with a heat level that ranges from 1,000 to 2,000 Scoville Heat Units (SHU). This makes them significantly less spicy than jalapeño peppers, which have an average SHU of 2,500 to 8,000.
Shishito peppers are a versatile ingredient that can be enjoyed in a variety of ways. They are often served as a simple appetizer or side dish, but they can also be used in more complex dishes such as stir-fries, salads, and soups. Shishito peppers are a good source of vitamins A and C, as well as potassium and fiber. They are also low in calories, making them a healthy and delicious snack option.
Shishito peppers are a delicious and versatile ingredient that can be enjoyed in a variety of ways. With their mild heat and slightly smoky flavor, they are sure to please even the pickiest eaters. So next time you’re looking for a new and exciting recipe to try, be sure to give shishito peppers a shot. You won’t be disappointed!
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Shishito Peppers Recipe
Ingredients
- 1 pound shishito peppers
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Wash the shishito peppers and trim off the stems.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the shishito peppers to the skillet and cook for 3-5 minutes, or until they are blistered and slightly charred.
- Season with salt and pepper to taste.
- Serve immediately.
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thanks