GRILLED SHISHITO PEPPERS

RECIPES

Have you tried Grilled Shishito Peppers before? Ok, you are in for a real treat! The first time I learned about shishitos is when Mike and I decided to grow them in our garden one year. We weren’t really sure what to expect, but they have now become a regular garden staple for us.

Grilled Shishito PeppersGrilled Shishito PeppersThey Can Be Spicy

Shishitos can have a kick to them. They’re not as strong as jalapeño, but they’re stronger than a poblano. Sometimes one will be super spicy, so beware. But, once you try one, it’s hard not to go back for more… kind of like your favorite bag of chips, but way healthier.

Grilled Shishito PeppersThe Prep

To prepare the shishitos, toss them in a bowl with a little olive oil, salt, pepper. You can add a touch of red pepper flakes if you want the extra kick. Throw them on a hot grill for a couple minutes per side, using tongs to turn them, for about 4-5 minutes total. And, you’re done! It’s such a tasty snack to have on hand.

Where To Get Them

Mike and I had a hard time finding shishitos to plant in our garden earlier this year, so we actually ordered them from Amazon. The plants came fully intact and we recently gathered our first bounty from our garden this weekend.

You can also order the seeds. If you plant them in May, they should produce peppers in August. Since it’s later in the year, you can also find harvested shishitos at Trader Joes or your local market.

GRILLED SHISHITO PEPPERS

Ingredients

  • 1-2 tablespoons olive oil
  • Shishito peppers (between 12-20)
  • Salt and pepper
  • Pinch of red pepper flakes (if additional spice is desired)

Instructions

  1. Prepare grill for high heat.
  2. In a medium-sized bowl, toss shishitos, olive oil, salt, pepper and red pepper flakes to coat the peppers.
  3. Add shishitos to the hot grill and turn them after 2 minutes; 4-5 minutes total grill time.
  4. Remove from grill and let cool slightly before serving.

Notes

Some peppers are more spicy than others.

All images © Regan Baroni 2015.

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PHOTOGRAPHY BY REGAN BARONI COPYRIGHT ©2020