Simply fried Shishito peppers are one of those things that you just wish you’d known about earlier. At least I wish I’d known about then ages ago!
Do you ever wonder how certain foods pass under our radar for so long?
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I had never heard of Shishito peppers until this summer when a friend had some and wasn’t going to use them and gave them to me. They were very small and I wasn’t exactly sure how to use them, so of course, I turned to google. There weren’t too many recipes using them, except for sautéing or charring them and serving as is. (EDITED ½023: air frying Shishito peppers is now my favorite way to make them!)
NB: I received a small bag of Shishito peppers from Frieda’s Produce at no charge. No conditions were made.
That sounded good enough for me, so with a little extra virgin olive oil and salt, I transformed those lovely little peppers into an addictive snack. I couldn’t stop eating them!
They were so flavorful, and every now and then, one of the little peppers would have a spicy kick to it, which I loved even more!
Frieda’s Produce sells these little guys, so check out their page to find out more about where you can buy them.
How to Cook Shishito Peppers (pan or air fryer)
inspired by Frieda’s Produce serves 4
FULL PRINTABLE RECIPE BELOW
- Shishito peppers
- extra virgin olive oil
- sea salt, good quality
Put the olive oil in a large sauté pan, and heat to medium high. Begin adding peppers to the pan.
If using an air fryer, toss them in a bowl with olive oil, then place into a preheated air fryer.
Stir or shake the peppers in the pan/air fryer occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.
When ready, sprinkle generously with a high quality sea salt (I used Maldon).
That’s all there is to it! Now enjoy–just remember that there may be a spicy one lurking underneath!
Dear Shishito Peppers: Where Have you Been all my Life?
A simply prepared appetizer or side dish that's popular as part of a tapas meal in Spain.
- 12 oz Shishito peppers (Frieda’s are great)
- 2 Tbsp extra virgin olive oil
- sea salt, good quality
- Put the olive oil in a large sauté pan, and heat to medium high. Begin adding peppers to the pan
- Stir peppers occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.
- When ready, sprinkle generously with a high quality sea salt (I used Maldon).
These are best served hot.
Nutrition Information:Yield: 4 Serving Size: 5
Amount Per Serving:Calories: 87Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 154mgCarbohydrates: 6gFiber: 3gSugar: 3gProtein: 1g
Nutrition information is only estimated.
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I don’t believe I’ve ever had one of these peppers before but I’m curious to try them now!
I have heard of but never tried these peppers they look delicious. I love the simple way you prepared them, it’s the best.
I agree, many times, simple is best, Suzanne!
I think I’ve seen shishito peppers but didn’t know their name. I’d love to try them.
We always grow a ton of peppers at our house, but I have never heard of these before. I am going to have to search them out and try them!
I’m glad you love the Shishito Peppers, Christina! I was introduced to them when I was in Santa Cruz at a wine bar. They served them sprinkled with freshly grated Parmigiano-Reggiano and a squeeze of lemon. Heaven!
That sounds interesting! CC
Next time I’m at the store I will have to look for these peppers.
I’ve never tried a shishito pepper, but I’m definitely adding it to my list!
I don’t think I’ve ever tasted a shishito pepper, but it sounds like that needs to change!