Fresh Picks: Shishito Peppers 101

Welcome to Fresh Picks, where we celebrate the seasonal ingredients we can’t stop cooking. Recently, we got all mushy about mushrooms and talked about how rad radishes are. This time, we’re turning up the heat—just a little—with shishito peppers.

Shishitos are the snackable, blisterable peppers that seem to disappear the second they hit the table. Mild, grassy and just slightly smoky when charred, they’re beloved for one very important reason: About one in every 10 peppers packs a surprising punch of heat. It’s culinary roulette, and honestly, that’s part of the fun.

Originally from East Asia and especially popular in Japanese and Korean cooking, shishito peppers are typically harvested green and eaten young. Their thin skins and delicate flesh make them ideal for quick, high-heat cooking. Unlike larger peppers that need time to soften, shishitos thrive in a ripping-hot pan, where they blister and char in minutes.

Shishitos hit their peak in late summer through early fall, when warm weather brings out their sweetness and keeps their texture tender. When they’re in season, they’re brighter, sweeter and more flavorful, with a fresh, vegetal flavor that’s somewhere between a green bell pepper and a mild chile.

And while the occasional spicy one gets all the attention, most shishitos are mellow enough to eat by the handful.

Like many peppers, shishitos are rich in vitamin C and antioxidants, but let’s be honest: Nobody’s reaching for a bowl of blistered shishitos because they want to be virtuous. They’re addictive because they combine smoky char, a little bitterness and just enough unpredictability to keep you reaching for another.

How to Buy and Store Shishito Peppers

Look for peppers that are firm, glossy and bright green with smooth skin. A little wrinkling is fine—especially near the stem—but avoid peppers that feel soft, slimy or deflated.

Shishitos are usually sold in small bags or baskets, often at farmer’s markets during peak season. Smaller peppers tend to be more tender, while larger ones are slightly meatier and more likely to contain seeds. Unlike fully ripe peppers, shishitos are meant to be eaten green, before they develop sweetness from ripening.

Store shishitos unwashed in the refrigerator, ideally in a paper or loosely closed plastic bag in the crisper drawer. They’ll keep for about a week, though they’re best within the first few days after you purchase them.

Wash and dry them just before cooking. Moisture is the enemy of blistering, so make sure the peppers are thoroughly dry before they hit the pan.

3 Great Recipes for Shishito Peppers

The classic way to prepare these green nuggets is to heat oil in a screaming-hot pan, then toss them in and cook until they’re puffed and charred on all sides. Just finish them with flaky salt and lime juice and serve them immediately (maybe with a creamy dipping sauce).

Shishito peppers love the grill, too, so have your Hybrid BBQ Grill Pan or BBQ Grill Topper at the ready. Here are three more recipes that will have you saying, “Oh, shishito, these are delicious.”

1. Steak With Shishito Pepper Chimichurri

Bright shishito peppers share real estate with skirt steak in the BBQ Grill Pan in this modern take on the Argentine classic. Once blistered and soft, the peppers are chopped and mixed with red onion, parsley and sherry vinegar for a smoky twist on traditional chimichurri. Serve the steak alongside a green salad or atop rice for a full dinner, or slide slices into warmed tortillas (bonus points for homemade) for a perfect summer lunch.

2. Toshikoshi Soba With Mushroom & Shishito Tempura

This comforting bowl of soba noodles gets extra texture and flavor from crisp mushroom and shishito tempura piled right on top. The peppers turn lightly smoky and sweet beneath their delicate, crunchy coating, adding just enough heat to keep things interesting. Floating in an umami-rich broth with earthy mushrooms and chewy noodles, it’s the kind of deeply satisfying dish that feels both restorative and celebratory. Even if you’re not ringing in the New Year, it’s worth making for the tempura alone.

3. Grilled Sweet Honey Glazed Chicken Wings & Shishito Peppers

Sticky, smoky and just a little spicy, these grilled chicken wings pair perfectly with charred shishito peppers. The sweet honey barbecue glaze caramelizes over high heat, while the peppers blister and soften alongside the chicken, soaking up all that savory flavor. A squeeze of lime and fresh herbs brighten everything up, making this an ideal late-summer grilling recipe. Serve it over rice for dinner or pile it onto a platter for an easy crowd-pleasing appetizer.

Shishitos are proof that great summer cooking doesn’t have to be complicated. So grab a bag, crank the burner (or fire up the grill) and embrace the possibility that one of them just might bite back.