I first had shish*to peppers at a Japanese restaurant on a trip to San Francisco a few years ago. Once I popped one into my mouth, I was blown away by how delicious and flavorful they were! And that’s when my addiction started – every time I see shish*to peppers on the menu now, I order them.
The peppers themselves, are mild and sweet, with the occasional spicy one in the mix. But the ones I had at the restaurant were sauteed with garlic and served with an Asian-style dipping sauce. Let me just tell you that the aroma was heavenly! And the flavor combination of the sweet, smoky peppers with the salty sauce was truly mouthwatering.
Once I had discovered the magic and deliciousness of shish*to peppers, I began making them myself at home regularly. And my Roasted Shish*to Peppers Recipe was born. They cook fast and easy, and the smoky, charred flavor that they get when they are cooked is incomparable.
Can You Eat Shish*to Peppers Raw?
This is a very common question that I am frequently asked about when the subject of shish*to peppers comes up. Yes! You absolutely can eat them raw. When you do, they have a slightly sweeter flavor, and the texture is crisper – kinda like green pepper. While it’s ok to eat them raw, I much prefer the flavor and texture when they are cooked.
How to Cook Shish*to Peppers
There are essentially two cooking methods that most people use when it comes to shish*to peppers – a cast iron skillet or oven roasting. To cook them in the skillet, simply heat a large cast iron skillet over high heat until the pan is nice and hot. Add a bit of high heat cooking oil, toss in the peppers, and cook the peppers, while tossing until they begin to blister.
Oven roasting is my personal favorite method because it requires less babysitting for me, and I can avoid cleaning my cast iron pan (yep, sometimes I’m lazy like that). Once they are roasted, you just grab them by the stem, pop the whole pepper in your mouth, and bite it off at the stem. Easy and relish.
I kept my recipe simple. Really, a basic roasted shish*to pepper recipe is perfect – you don’t need to get fancy. But, if you really feel the need to kick things up a notch, you could always whip up some creamy dipping sauces like my homemade Chipotle Mayo or my Creamy Ranch Dressing.
But truly, a nice roast and a sprinkle of salt are all they really need.
One quick word of caution, while most shish*to peppers are not spicy, every now and then you will get that has gone AWOL and will make your mouth feel like it’s on fire. If you like spicy – great! You’ll love that! If not…well, sorry about that. And don’t let the fear of the rogue spicy one keep you from giving them a try!
Once you start eating them – it’s hard to stop! Like popcorn. I could seriously snack on them ALL DAY. Enjoy them as a healthy snack, tasty appetizer, or as a side dish to your favorite grilled meat. But don’t blame me if you become addicted too!
LOOKING FOR MORE JAPANESE RECIPES? TRY THESE!
Broiled Miso Ginger Salmon
Shrimp Spring Rolls with Peanut Lime Dipping Sauce
Japanese Cucumber Salad
Roasted Shish*to Peppers Recipe
An easy, crowd-pleasing appetizer, these peppers are hard to stop at just one! Salty, savory, and occasionally spicy, they also make a delicious and healthy snack recipe.
Prep TimePrep Time 5 minutes mins
Cook TimeCook Time 10 minutes mins
Total TimeTotal Time 15 minutes mins
ServingsServings 2 servings
CaloriesCalories 141 kcal
Ingredients
- 2- 6 oz package of shish*to peppers - (washed)
- 1 tsp avocado oil
- 1 tsp toasted sesame oil
- ¼ cup reduced sodium soy sauce
- 1 tsp rice vinegar
- 4 cloves garlic - (minced)
Instructions
Preheat oven to 450 degrees.
In a large bowl, toss together the peppers, avocado oil, and garlic. Make sure all peppers are evenly coated.
Place peppers on prepared baking sheet, sprinkle with salt, and roast in oven for about 8-10 minutes, or until peppers are blistered and puffed.
To prepare dipping sauce:
Notes
- The entire recipe makes 2 servings
- The serving size is about 1 1/2 cups peppers and 2 tbsp dipping sauce
Nutrition
Calories: 141 kcal (7%)Carbohydrates: 22.8 g (8%)Protein: 8.1 g (16%)Fat: 2.6 g (4%)Saturated Fat: 0.4 g (3%)Sodium: 1064 mg (46%)Potassium: 89 mg (3%)Fiber: 12.5 g (52%)Sugar: 12.6 g (14%)Calcium: 10 mg (1%)Iron: 2.9 mg (16%)
Course: Appetizer Recipes, Side Dish Recipes
Cuisine: Japanese Recipes
Diet: Gluten Free Recipes, Kosher Recipes, Low Calorie Recipes, Low Fat Recipes, Low Lactose Recipes, Vegan Recipes, Vegetarian Recipes
Main Ingredient: Vegetable Recipes
Tried this recipe?Let me know how it was!
Related Recipes
Roasted Eggplant with Tahini Sauce Recipe
Roasted Brussel Sprouts Recipe
Ranch Roasted Red Potatoes Recipe
FAQs
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.
What temperature do shish*to peppers like? ›
Shish*to pepper grows particularly well planted at least four weeks after the final frost when average daily temperatures are between 70 and 85 degrees Fahrenheit. If you're growing this pepper indoors, add a humidifier or set the plant on a pebble tray to boost the humidity level to 40 to 60 percent.
Why are only 1 in 10 shish*to peppers hot? ›
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.
Do you need to remove seeds from shish*to peppers? ›
Leave those ribs and seeds alone! Shish*tos can be eaten whole, so all you have to do is cut off the stem—unless you serve them as finger food, where the stem can act as a nifty handle. Each pepper contains a lot of seeds (more than you might expect), but they're totally edible and don't need to be removed.
What is special about shish*to peppers? ›
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!
Are shish*to peppers inflammatory? ›
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.
Are shish*to peppers healthy? ›
They are low in calories and high in dietary fiber, which helps you feel full and stay satisfied! Shish*to Peppers are a good source of Vitamins A, C, and E which are good for your skin, immune system, and eyesight. Shish*to Peppers are also rich in antioxidants that help fight off free radicals that damage your cells.
How do you know when shish*to peppers are ready? ›
How to Harvest Shish*to Peppers. Mature shish*to peppers are long and slender with thin, slightly wrinkled flesh. Most gardeners prefer to harvest their shish*to peppers when they're still green as soon as they're big enough to eat (about 2 to 4 inches long).
Are shish*to peppers hotter than jalapenos? ›
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.
What does shish*to mean in Japanese? ›
The name, "Shish*to", 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".
Shish*to peppers will last up to two weeks (maybe longer) when kept dry and stored in the fridge. They're still good as long as they're firm and not mushy. Ripe shish*tos are bright green, but if you find a red or orange pepper in the bag, it's perfectly normal and fine to eat.
What happens when shish*to peppers turn red? ›
Younger peppers will have a greenish hue. As they mature, the color transitions to orange, and eventually will turn red. With Shish*to peppers, the color of the pepper has no impact on the spice level. As a rule of thumb, 1 in 10 Shish*to peppers has a kick of heat, no matter if it's green, orange, or yes, even red!
How do you store fresh picked shish*to peppers? ›
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.
Can you eat shish*to peppers with brown seeds? ›
The whole pepper including seeds can be eaten. Shish*to peppers are not very hot or spicy.
Do you remove seeds before roasting peppers? ›
Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)
Can I eat shish*to peppers raw? ›
Cooking shish*to makes the flesh more tender and nuanced in flavor, but you can certainly eat them raw as well. There's no need to remove the seeds or inner membrane since they don't add any extra heat.
How healthy are shish*to peppers? ›
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.
Are shish*to peppers a superfood? ›
💪 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.
Do shish*to peppers go in the fridge? ›
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.
