Over the past several weeks we have been making Grilled Shishito Peppers as an appetizer or snack at least 3-4 times per week.
They are incredibly delicious, easy to make, and are a healthy alternative when needing to curb your hunger.
As many of you know we fell in love with Grilled Shishito Peppers while visiting the town of Austin, TX.
And that love continued when we traveled to Arizona and found them on the menu there as well.
That is when we knew that we would have to grow our own in the garden this year. See: Growing Shishito Peppers – An Incredibly Delicious MUST-GROW Pepper!
Growing Shishito Peppers
So we ordered our Shishito Pepper seeds and began planting them!
As soon as they began to pop through the soil we were filled with anticipation and excitement with just the mere thought that we would be able to make the grilled peppers right in our own home.
Then it came planting time. As soon as the threat of the last frost was over we transitioned the plants outdoors. Well, most of them.
Because we might have been just a little bit too excited about our newest garden plant, we ended up with over 36 Shishito pepper plants.
Knowing that we didn’t need that many, we gave our family and friends some to try as well.
So we filled one of our garden rows with Shishito Peppers. But we also added them into our landscape beds.
In addition, we planted a few in 5 gallon buckets and placed them in growing crates right by our outdoor kitchen.
From a growth standpoint, we didn’t know what to expect. We weren’t sure how tall the pepper plants would grow.
Nor did we know how many peppers that a single plant would yield.
Well, to say the least, we are not disappointed!
Our Shishito Pepper plants have taken off and are producing like crazy!
So now we get to enjoy the same delicious appetizer that we fell in love several times a week!
Grilling Shishito Peppers
So how do we make grilled Shishito Peppers? It is really quite easy.
First of all, be sure to pick your peppers with the stem still attached. This serves as your built in handle when it is time to eat.
Place your peppers in a wide and shallow bowl or on a rimmed baking sheet.
Drizzle olive oil over top and toss the peppers until they are well coated.
Let the peppers blister on all sides. Remove them from the grill and then sprinkle with a little coarse sea salt.
And if you have any fresh lemon on hand, squirt some on top for a light and refreshing taste.
But the hardest part of all is waiting until they cool for a few minutes before taking your first bite!
The Gotcha Pepper
So what do the Grilled Shishito Peppers taste like? The best way that I can explain it – lightly sweet and mild green pepper flavors that are greatly enhanced by blistering and charring the skins.
The peppers are just soft enough to easily take a bite, but firm enough that you can hold them upright with your fingers.
But the best part of eating Grilled Shishito Peppers is the element of surprise.
You see, this pepper is also known as a ‘Gotcha’ pepper. Each plant will produce dozens of small, green, finger-length peppers with thin, slightly wrinkly skin.
They are considered a sweet pepper. However, each plant will produce a few peppers that are spicy.
However, they look no different than their sweeter counterparts. So every time you pick up a grilled Shishito pepper you have to wonder if you have found the ‘lucky’ hot and spicy pepper!
But don’t be too concerned. Even the hottest of the Shishitos aren’t super spicy. They will provide just enough heat to get your attention, but not to the point that you mouth is going to feel like it is on fire.
Mary and Jim
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Grilled Shishito Peppers
- 1/2 pound shishito peppers
- 1 tablespoon olive oil
- Coarse sea salt to taste
- fresh lemon juice to taste, optional
Heat an indoor grill pan or outdoor grill to medium high – about 400°F.
Place the peppers in a medium bowl, add the olive oil and toss to coat.
Place the peppers on the grill in a single layer, with space between each pepper. Grill the peppers uncovered, turning them occasionally, until they begin to char and blister on all sides, about 6 to 8 minutes total.
Return the peppers to the bowl and immediately add the salt and toss to coat the peppers. Squeeze a little lemon juice on top if desired. Serve immediately.
Recipe courtesy of Old World Garden Farms