Give these slightly sweet (and potentially spicy) thin-skinned small Japanese peppers a try with this hot honey shishito peppers recipe.
These peppers are mostly sweet but the odd pepper (about 1 in 15) has some spice to it!
They’re best fried in a pan for a few minutes and we drizzle them with a honey butter sauce. The result is spicy and sweet pepper, perfect for snacking.
What are Shishito Peppers?
- Take a Gamble – Take a little bit of a gamble with these little shishito peppers from Japan. Generally, they are mild and sweet, but there is the possibility that the odd one will be spicy. The reason? It is just how they develop on the plant! Will you be the lucky one?
- The natural smoky flavor of the shishito is enhanced with a quick roast in a frying pan. Heating in the pan also causes the pepper to char and blister adding another layer of flavor.
- They also have many health benefits. They are high in vitamin C and antioxidants.
- These peppers are very similar to green peppers and can be used as a substitute in recipes. The only thing to be aware of is that there is the chance that one of these peppers will be hot and spicy!
Ingredients
SHISHITO PEPPERS: These peppers may be sold at the supermarket in the produce section. They are small, green, and have slightly wrinkled skin.
Have a bit of a green thumb? These peppers can also be grown from seeds in the kitchen. Keep some of the seeds from the pepper and germinate.
SAUCE: Honey, butter, (and garlic chili paste if you’d like) are mixed together and drizzled on the peppers to give them a spicy-sweet flavor!
How to Cook Shishito Peppers
Perfect peppers in an instant!
- Add oil to a frying pan, then peppers. Cook until browned on one side.
- Continue to brown on the other side, be sure not to overcook. Make honey mixture per recipe below.
- Drizzle with honey. Cook for 1 minute longer.
- Remove from heat & serve warm.
Tips for Perfect Shishito Peppers
- These peppers cook FAST so keep an eye and be sure not to overcook them.
- Cook these at a high heat so they blister without becoming overcooked.
- Add a dash of soy sauce if you skip the sambal.
- Once cooked, remove them from the pan quickly so they don’t overcook.
- These make a great snack but are also delicious with steak.
Do not store cooked peppers in a plastic bag in the refrigerator, they will spoil quickly. If they can’t be consumed before they spoil, cut them into small pieces and freeze them in a ziplock bag. They will keep it in the freezer for one month and can be used in place of green peppers (although you may get a spicy one!).
Dips for Shishito Peppers
- Sour Cream Dip – quick and easy
- Beer Cheese Dip – loaded with flavor
- French Onion Dip – made from scratch
- Easy Cheese Dip – ready in 5 minutes
- Crack Dip – a reader favorite
Did you make these Shishito Peppers? Be sure to leave a rating and a comment below!
Hot Honey Blistered Shishito Peppers
Equipment
Ingredients
- 8 ounces Shishito peppers
- 1 tablespoon vegetable oil
- salt and black pepper
Honey Mixture
- 1 tablespoon melted butter
- 2 tablespoons honey
- ½ teaspoon garlic chili paste Sambal, or to taste (optional)
Instructions
- Add oil to a cast iron or heavy pan and heat over medium high heat.
- Once the oil is heated, add the peppers and cook without stirring until they are browned on one side, about 1 minute.
- Stir continue cooking until browned and tender stirring occasionally allowing them to get a deep brown on each side, about 3-4 minutes more.
- Combine honey mixture ingredients in a small bowl.
- Once cooked, drizzle peppers with the honey mixture and cook 1 minute more.
- Serve warm.
Notes
- These peppers cook FAST so keep an eye and be sure not to overcook them.
- Cook these at a higher heat so they blister without becoming overcooked.
- Add a dash of soy sauce if you skip the sambal.
- Once cooked, remove them from the pan quickly so they don't overcook.
- These make a great snack but are also delicious with steak.
- Do not store uncooked peppers in a plastic bag in the refrigerator or they will spoil quickly.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
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