Blistered Shishito Peppers make for a delicious appetizer.
Oh Shishito! I first had a taste of these babies in Austin a few years back at a seriously swoon worthy restaurant called Swift’s Attic. I’ve been dreaming of these peppers forever. They’ve been alluding me in my markets until now. This year when I was grabbing my garden plants there they were with a spotlight on them and the angels were singing, OH SHISHITO!
I bought 4 plants and they’re now producing like my tomatoes should be. I’m not going to complain because hello shishito peppers. Once you have a taste you’ll understand my obsession with these little green goddesses of goodness.
WHEN ARE SHISHITO PEPPERS IN SEASON?
Peak season is during the summer and early fall.
WHAT IS A SHISHITO PEPPER?
Shishitos are small, bright, flavorful sweet chilies with typically a mild spiciness. Noting that about one in every ten can be hot.
(The following contains affiliate links. I earn from qualifying purchases).
We like them on the grill or GRILL PAN, tossed with a little GRAPE SEED OIL (you’ll want to use an oil with a high tolerance to heat because GRILL) and a sprinkling of kosher salt. The kicker is the dipping sauce. Swift’s Attic served theirs with a goat cheese dipping sauce.
When I made this to share with y’all I didn’t have any goat cheese handy. What’s a girl to do when she doesn’t want to go to the store? Go with what she’s got on hand. Which for me was Kerrygold’s Dubliner Cheese Wedges. They’re soft and creamy spreadable wedges. I had a feeling they would work like a charm. They did, giving me yet another way to enjoy them besides spreading them onto crackers or making a most awesome shortcut stove top make and cheese.
MORE DELICIOUS APPETIZER RECIPES TO TRY
If you’re feeling inspired by this shishito pepper recipe, you’ll love these other risotto recipes:
Blistered Shishito Peppers
Blistered Shishito peppers.
- 1 pound shishito peppers
- 1 tablespoon grapeseed oil
- kosher salt
- 5 ounces soft cheese
- 3 tablespoons whole milk
- zest from 1 lime
- 1 tablespoon fresh lime juice
- Place shishito peppers into a bowl. Drizzle with oil. Season with salt. Toss to coat.
- Place shishitos onto a grilling tray and onto grill. Grill until peppers are softened and blistered. Flipping half way.
- WHILE peppers are blistering, into a small bowl add: cheese, milk, lime zest and juice. Whisk to combine. Add salt if desired. Set aside.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
We would love to see them!
And make sure you follow bell’alimento on Pinterest, Twitter, and Facebook, too!
Meredith In Sock Monkey Slippers says
Girl after my own heart!
SO these are new to me, but they sure look delicious!
Lauren Kelly Nutrition says
I’ve never had these before! I need to make these!
The Food Hunter says
Love! My peppers grow the best this time of year…I can’t wait to start harvesting.
heather | girlichef says
I was totally smitten by some blistred shishitos I saw a month or so ago and have been craving some ever since. Yours have only added fuel to my fire, they’re just beautiful!
Martha @ A Family Feast says
I’ve never had a shishito pepper…I’m keeping my eyes open to try some!
Angela | Mind Over Batter says
I’m going to say Shishito all day. All day!! Love these blistered peppers. And that dipping sauce sounds killer.
Nutmeg Nanny says
Shishito peppers are my favorite! Love them all blistered and delicious….yum!
Renee - Kudos Kitchen says
I’ll bet these smell amazing while they’re on the grill, and I’m sure that dipping sauce is a nice contrast to their taste.
bev @ bevcooks says
Ahhhhhh SHEEshito. I am so diggin’ this.