Peppers, Shishito


Shishito peppers are slender and wrinkly with thin-skins and a bright green color. Slightly sweet in taste with a delicate texture, they’re like potato chips, you can’t eat just one!

half-pound bag

In stock



Heat a little olive oil in a wide sautĂ© pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn’t char except in places. Don’t rush. It takes about 10 minutes to cook a pan full of peppers. When they’re done, toss them with sea salt (less optional) and add a squeeze of lemon (optional). Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.