8 EASY Recipes to Fall In Love With Shish*to Peppers! - Fearless Dining (2024)

FAQs

What is the best way to eat shish*to peppers? ›

Blistered Shish*to Peppers Serving Suggestions

They're fantastic with my creamy peanut sauce or sesame ginger dressing. In a pinch, plain tamari or soy sauce is a great choice too. Serve them with drinks for a fun summer happy hour, or make them part of a larger meal.

Shish*to peppers look similar to the Spanish Padron peppers, which can be prepared the same way. Padrons, though, are hotter, so consider that when purchasing. To read the accompanying story, see: How to make the most of your grill time. After grilling, these peppers keep well in the fridge for up to 5 days.

Keep shish*to peppers in a paper or plastic bag in the warmest area of the refrigerator. If purchased when fresh, they can last in your crisper drawer for up to 2 weeks. Have some fresh leftover shish*tos? Freeze them whole, and save for a little bit of summer during colder months.

While most Shish*to Peppers are mildly sweet in flavor, roughly 1 in every 10 will offer a surprise burst of heat. This makes the Shish*to Pepper an alluring product that piques people's curiosity and emboldens their sense of adventure. It is truly a unique product that offers a one-of-a-kind eating experience!

Have you ever had shish*to peppers? These little guys are the Japanese cousin to Spain's Padron peppers and are full of high anti-inflammatory properties. I've recently become hooked as they make for great FODMAP snacks or even as a quick appetizer to serve to a crowd.

Shish*to peppers can be eaten raw, although it's more common to serve them charred or blistered. If eaten raw, they will have a slightly sweeter, fruiter taste.

Shish*tos are a vibrant green pepper that eventually matures to red (but are mostly eaten green). “If they get red, then they get really hot,” explains Zaid Kurdieh, co-owner and managing partner of Norwich Meadows Farm. This beloved pepper is native to Japan and has thin, slightly wrinkled skins and long, woody stems.

Shish*to peppers score a measly 100 to 1,000 Scoville Heat Units (SHU), while jalapenos boast a more respectable range of 2,500-8,000 SHU. In other words, the spiciest jalapeno can be up to 80 times spicier than the mildest shish*to pepper.

Yes! Orange and red Shish*to peppers are totally safe to cook and eat.

Simply wash, dry, cut, and put them flat in freezer bags! Bell peppers and hot peppers need no blanching whatsoever.

Should you chop shish*to peppers? ›

Decide how you want to incorporate shish*to peppers into your dish. They can be sliced into rings, chopped into small pieces, or left whole if you prefer. The choice is yours!

Peppers have a good moisture content, and the dryer they are, the less likely they'll develop freezer burn. Spread peppers in a single layer on a parchment-lined baking sheet and freeze at least 2 hours. Transfer individually frozen cut peppers to a zip-top bag and seal, pressing as much air out as possible, and label.

Have you heard of the shish*to pepper yet? It's the Japanese cousin to the more well-known padrón pepper. Like padróns, shish*tos are mild, but compared to its Spanish counterpart, there's an even smaller chance of coming across a spicy one (usually about 1 in 10).

A combination of the Japanese words 獅子 shishi, meaning lion, and 唐辛子 tōgarashi, the word for chili peppers, is the perfect name for a pepper that is normally mild mannered but can sometimes roar like a mighty lion.

💪 Nutritional Powerhouse

Shish*to peppers pack a punch with their nutritional content. They're brimming with vitamins and antioxidants, essential for maintaining good health. Each pepper is a mini treasure trove of Vitamin C, contributing to immune defense, and Vitamin A, supporting eye health.

Besides Vitamin C, shish*to peppers have a high amount of Vitamin B6 and Vitamin E. These contribute to improving the immune system as well as the body's nervous system. Vitamin B6 and Vitamin E also prevent the cells and tissues from getting damaged. This keeps immunity levels up at all times.

Why are only some shish*tos hot? The reason behind the variance in heat of many chili peppers from pepper to pepper is due to the amount of capsaicin produced during growing. Capsaicin is the part of the pepper that gives them a spicy kick and makes your mouth feel hot.