Pepper (Capsicum annuum)
Shishito sweet peppers are a favorite Japanese heirloom variety. The wrinkly fruits are 2-4" long and turn from green to dark red when fully ripe. Shishito peppers have a mild citrusy, smoky flavor and we love to grill them on the BBQ or in stir-fries.
Shishito peppers are sweet, but occasionally a pepper will have a little spice. Compact plants are great for containers!
Origin: We saved seeds of this tasty variety from a community garden near Tokyo many years ago on a trip to Japan.
(Approximately 20 seeds per packet)
Planting Instructions: We recommend starting peppers indoors in a sunny and warm location 4-6 weeks before last frost in spring. Plant outdoors in full sun after danger of frost in spring. Note: pepper seeds need soil temperatures to be at least 70 F to germinate and we use a heating pad under the seedling tray to maintain temperature.
Recipe Ideas:
Shishito peppers are one of our favorite varieties to eat because they tend to be very mild but occasionally have a little kick of heat. Shishitos are common as a bar-food or appetizer in Japan and on our recent trip to visit family in Tokyo we ordered them every chance we had!
Blistered Shishito Peppers: One of our favorite ways to prepare shishito peppers is to blister them on high heat in a hot, dry pan. We heat a cast-iron skillet to medium high and blister the peppers on all sides until the skin bubbles and get a little brown. Then, we sprinkle them with a little soy-sauce, some sesame seeds and a little squeeze of lemon. We hope you enjoy!
