Wondering what to do with that basket of shishito peppers you picked up at the farmer’s market or Trader Joe’s? In this post, I’ll show you how to cook shishito peppers three simple ways—plus I’m sharing a roundup of my favorite shishito pepper recipes so you can enjoy these smoky, mild green peppers all summer long. Whether roasting, grilling, or air-frying, these ideas are perfect for beginners and pepper lovers!
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So you found shishito peppers at your farmer’s market or store and don’t know what to do with them?
What Are Shishito Peppers?
Until a year ago, I had no idea what shishito peppers were. Friends of ours all met us for dinner one night in downtown Campbell. (There weren’t a ton of gluten free appetizers on the menu, so we decided to give these shishito peppers a try.) Their recipe called for fire roasting with chunks of garlic.
Can I say YUM any louder? We inhaled those peppers so quickly that I think our waitress was surprised.
I love peppers, but I always walked right by them for some reason. Now I know how to have fun with these little peppers in my kitchen. Shishito peppers are incredibly versatile and work in many different recipes.
Where To Buy Shishito Peppers?
You would be surprised how many stores now carry these peppers.
- Farmer’s markets
- Grocery stores
- Trader Joe’s even carries them year-round in their refrigerated produce section!
How Long Do Shishito Last?
Freshly picked shishito peppers will last 10-14 days in the fridge. Once the peppers become soft, they start to go bad. Use them up right away at this point.
For best results, store the shishito peppers in a cool and dry place. Never store them in plastic containers or bags because air will be trapped inside, and they will spoil quickly.
If you can’t eat all the peppers quickly enough, you can dice them into small pieces and store them in the freezer. Place the peppers in an airtight container or freezer bag. Thawed shishito peppers will lose their blistered texture, so they’re best added to soups, stir-fries, or blended sauces rather than served alone.
They should last anywhere from 10-12 months. If you notice them becoming freezer-burnt, the flavor will be altered, but they are still edible. Frozen shishito peppers are fantastic in soups, tacos, and other recipes.
How Do You Know When Shishito Peppers Are Ripe?
If you are growing shishito peppers in your garden and want to know when they are ripe, go by the size. Ripe peppers range from 3 to 5 inches long. If the peppers are left to grow, they will turn red.
You can still eat them when they are overripe, but they won’t taste as good. When they are in their prime ripened state, they are a light-medium green.
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Shishito Pepper Tips
1. Use high heat to blister peppers quickly without overcooking. This helps seal in flavor.
2. Don’t overcrowd the pan when cooking the peppers.
3. Use coarse sea salt or a finishing salt.
4. Serve right away for the best texture and flavor.
How Do You Cook Shishito Peppers?
There are several different ways you can cook these peppers. I say try them all because each method is terrific! Here are a few ideas:
- Grilled – Char them on the grill in a grill basket and serve them with steak, chicken, or any other meat.
- Air Fryer – Toss them in the air fryer with some oil spritzed and cook for 5-6 minutes at 375º F. This is another option for blistering them.
- Baked – Toss in avocado oil and bake for 5-7 minutes at 450º F.
When cooking shishitos, many recipes call for them to be blistered. You will be surprised to know it is super easy to blister peppers. You only need to heat some oil (olive or avocado is my favorite) and cook them in a heavy skillet. Turn the peppers until all sides have blisters. Then they are ready to go.
How to Serve Shishito Peppers:
- Serve blistered peppers with grilled meats or sushi.
- Add to grain bowls, tacos, or flatbreads.
- Serve with a dipping sauce like the one listed below.
Shishito Pepper FAQ:
- Are shishito peppers spicy? Not usually! Only about 1 in 10 shishito peppers will have a kick—and even then, it’s mild compared to hot peppers like jalapeños. (Personally, I’ve yet to find a truly spicy one!)
- Can you eat shishito peppers raw? Yes, you can eat them raw. They’re crisp with a mild grassy flavor. That said, they really shine when blistered or cooked!
- Can you eat the whole pepper? You can eat everything except the stem. The seeds are edible and soft.
- Can you eat the seeds of shishito peppers? Absolutely—no need to remove them. The seeds are tiny and mild in flavor.
- Are shishito peppers seasonal? Peak season is summer to early fall, but many grocery stores carry them year-round. Trader Joe’s stocks them in the refrigerated section all year.
Check out my most popular Hatch Green Chile recipes. I also teach you how to roast these peppers without burning your hands and eyeballs!!
More Delicious Pepper Recipes To Try:
The Best Shishito Pepper Recipes:
Appetizers and Soups:
Meals, Sides, and Sauces:
Love these recipes?
💬 Did you try one of these shishito pepper recipes? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐
Thank you for the advice on peppers going to add you to my list of recipes
You are very welcome.
We grow shishito peppers and they produce a lot of fruit. Easy to grow and delicious. We’ve eaten them at home and in restaurants and only encountered hot ones once. At one restaurant we figure about half were hot, and wow were they! So odd. Will return to that restaurant, but won’t order shishitos there.
Wow, I wish I found more hot shishitos. I love spice. I had grand plans of having a garden this year, our first year out of drought…but time got away from me.
My idea is to stuff it with ground pork and cheese and fry it. Boom, explosion in the mouth.
That sounds delicious…it sounds like a fun form of a jalapeno popper!
i like my shoshito peppers 😡😊
I just found one and trust me, you don’t want to find one. I had to eat sour cream to help cool the burn.
Sour cream is a great idea!
Your article is a bit confusing about the red ones. Near the beginning it says they are better eaten green, then later you say how great the red ones are. They ripen to red, just like any other pepper. (Or yellow or orange or whatever the mature color is.) I am growing some now, and plan to let most of them ripen before picking, as even spicy peppers get a nice hint of sweetness when ripe, like a red jalapeno. I expect it is harder to find red ones, as the ripe ones would not keep as well as green. I advocate growing your own peppers if possible, so you can pick at the peak of whatever stage you like best!
Hi Mary, Sorry for the delay, but I wanted to ask the farmer I buy the red shishito peppers from. According to Tomatero Farm (at our Farmer’s Market) the red shishito peppers they grow are not green shishito peppers that turn red. These are an heirloom variety that only is red. I hope this helps clear up the misunderstanding.