Shishito peppers are a popular appetizer peppers notable for being rather mild, but every so often a particular pod will pack some heat. Learn all about them.
Scoville Heat Units: 50-200 SHU
Capsicum Annuum
The shishito pepper is a popular appetizer pepper that is interesting for being mostly a mild chili pepper, but every now and then a particular pod will pack some heat. The heat isn't overwhelming, but it can be surprising, which adds allure and popularity to this particular pepper.
It is a vibrant green pepper that eventually matures to red, but are mostly eaten green. It is similar to the pimiento de padron pepper.
Shishito Peppers Appearance - What Do They Look Like?
The pods are small green peppers of fairly vibrant color, slender, growing 2-4 inches in length. They are wrinkly and have thinner walls, making them ideal for appetizers and nibbling.
The plants can grow up to 2 feet tall and 5–18 inches wide.
Where Does the Name "Shishito" Come From?
The name, "Shishito", derives from the Japanese words "shishi", which means "lion", and "togarashi", which translated to "chili pepper". Hence, in Japan, it is known as the "Lion Head pepper".
Where do Shishito Peppers Come From?
Shishito peppers are popular in Japan, where the food is not known for being spicy, though they are increasingly appearing on American menus. In Korea, it is know as kkwari-gochu ("groundcherry pepper") due to its wrinkled surface resembling groundcherries.
Is There Another Name for a Shishito Pepper?
Shishito peppers do not go by any other common names in America, though they are often confused for the popular Pimento de Padrón pepper, which is very similar in appearance.
These are from my garden. So good!
Are Shishito Peppers Hot?
The typical heat range of the shishito peppers runs from 50 - 200 Scoville Heat Units on the Scoville Scale, which isn't very hot at all. Compare it to a typical jalapeno pepper, which averages about 5,000 SHU, and it is roughly 100 times milder. About 1 in 10 shishito peppers are reach the higher range, causing some to compare eating them to a game of Russian roulette.
This may not sound like a large heat range, and to most chiliheads used to spicy food, it isn't. However, for those unaccustomed to spicy foods, a bite from a 200 SHU shishito pepper can come as a surprise.
Shishito Pepper Flavor
It is fun to get the extra spicy shishito pepper every now and then, though again, don't expect big heat. Even the hottest of them are quite mild. They have a fresh peppery flavor, however, with bell pepper brightness and slightly sweet. However, that tiny jolt of heat that comes with pods every so often is considered by most a pleasant surprise.
What Causes Only One in Ten Shishito Peppers to be Spicy?
Many chili peppers offer a large range of heat from pod to pod due to the amount of capsaicin produced during growing. For example, jalapeno peppers typically range from 2,500 to 8,000 Scoville Heat Units, which is quite a large range. This has to do with growing conditions, pepper plant stress, and other variables.
Cooking with Shishito Peppers
Popular methods for cooking with shishito peppers include searing them in oil in a cast iron pan or grilling them. Finish them with a bit of sea salt and/or some creme fraiche or salty cheese. They really do make for excellent starters or appetizers.
They are also popular for stuffing with soft cheeses and battering and frying.
I have personally grown shishito peppers in my garden and the plants are quite productive. I can easily pick a dozen at a time and cook them as a dinner starter. I love them.
Here is a simple recipe for cooking up shishito peppers. It's great as an appetizer or a side dish.
Shishito Peppers Recipe
Ingredients
- 12 shishito peppers
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- Lime juice or lemon juice for serving
Cooking Directions
- Heat a large cast iron skillet or heavy skillet to medium-high heat. Add the olive oil and swirl to coat the pan.
- Add the peppers in a single layer and cook them about 5 minutes per side, until the skins char and blister up, turning them occasionally as you cook the peppers.
- Remove from heat and toss with about a teaspoon of flaky sea salt. You can add more if you’d like.
- Squeeze fresh lime juice or lemon juice over them and serve with a nice dipping sauce.
Try this recipe - Blistered Shishito Peppers with Flaky Sea Salt and Lime.
Where to Buy Shishito Peppers
If you're unable to find shishitos for sale in your local grocery stores, such as Trader Joes, or farmers market, try ordering them online. Here is some affiliate links to help you.
- Buy Shishito Peppers Here (Fresh pods, 2 pounds)
- Shishito Pepper Products
Further Information
This post was updated on 7/29/2020 to include new information and photos. It was originally published on 6/20/2018.
Greg says
I just discovered this site and don't know if the following will be interesting to you of if you might have anything to add. My wife has always been allergic to some peppers, particularly bell types (g.i. distress, nothing serious), but not others. For a little more detail, she can do most nightshades to a limited degree (tomatoes and potatoes) but not others (e.g. eggplant).
In exploring the question of why some peppers are harder on her than others, I think I've narrowed it down to the pyrazine content, which is highest in bell types, less in poblanos and chilis, which are easier on her, and negligible in most hot varieties, which she tolerates well but in small quantities. Based on her reaction, I'm guessing that the pyrazine content of shishitos is up there.
Anyway, if you know which varieties are lower in pyrazines I'd be interested to know, and I got into all of this because you caused me to start looking at Ajis, which I know next to nothing about. I'm looking at the milder Ajis to grow next year and can just explore and see how they affect her, but if you have an inkling as to whether they're low or high in pyrazines I'd be interested to know. Thanks for a very interesting website.
Mike Hultquist says
Interesting information, Greg, though I haven't studied pyrazine levels in chilies. However, you might contact the Chile Pepper Institute in New Mexico, as they may have information. I do appreciate it.
Linda says
Thank you the only thing U left out was ht/wdth of plants
Mike Hultquist says
Made an update, Linda. They can grow up to 2 feet tall and up to 18 inches wide.
Ann says
I found something interesting: shishitos were derived from Padron peppers brought over from Spain. There was a Spanish restaurant close to me that used to have specials of seared Padron peppers. I found them to be shishitos. The owner is Japanese by ethnicity and her family had fled Japan to South America during WW2. I became acquainted with her and her son who used to chat with me on FB. I asked her, "like shishito?" She nodded and I know she knew that I knew they were shishitos and her customers wouldn't know the difference. Unfortunately, the restaurant failed after 2 years. Sad. It was a really cool, hip spot to go to. Poor hired management.
Ann says
I'm half Japanese and my family called that hot shishito "shishito surprise!" We always made a soy dipping sauce and some of us liked some freshly grated daikon mixed in or for me, wasabi. Most of the surprise shishitos are mild compared to serranos but I have had some that have been just as hot. Btw, I sometimes blister serranos too depending on who's coming over. I've also pickled them.
Mike Hultquist says
Sounds wonderful, Ann. Very nice. I love them blistered as well.
Jeff says
I’m trying to replicate a Spanish recipe for blistered Shishido peppers. At the restaurant where I have them they were amazing. They came out crunchy and lightly blistered. When I tried to make them I could not keep the crunch. Are there different varieties with thicker skin that may work better for maintaining a crunch? When we’re OK but a bit soggy in the skin.
Mike Hultquist says
Jeff, try my Blistered Shishito Peppers Recipe here: https://www.chilipeppermadness.com/chili-pepper-recipes/appetizers/blistered-shishito-peppers/. The key is good high heat, and don't keep them in the pan too long. Let me know how it goes. Enjoy!