I still remember the first time I tried Grilled Shishito Peppers. Mike and I were living in a small apartment in the Ukrainian village neighborhood of Chicago with a shared backyard. We had just enough room for a small garden along the fence line, which happened to be my first real gardening experience. When we went to a local garden nursery, neither of us had heard of the shishito peppers that they were selling, but we gave them a try anyway.
Shishitos can have a kick to them. They’re not as strong as jalapeño, but they’re stronger than a poblano. Sometimes one will be super spicy, so beware. Once you try one, it’s hard not to go back for more… kind of like your favorite bag of chips, but you know, way healthier.
To prepare the shishitos, toss them in a bowl with a little olive oil, salt, pepper. You can add a touch of red pepper flakes if you want the extra kick. Throw them on a hot grill for a couple minutes per side, using tongs to turn them, for about 4-5 minutes total.
That’s it. They immediately became our favorite food to snack on.
Mike and I had a hard time finding shishitos to plant in our garden earlier this year, so we actually ordered them from Amazon. The plants came fully intact and we recently gathered our first bounty from our garden this weekend.
Grilled Shishito Peppers
1-2 tablespoons olive oil
Shishito peppers (between 12-20)
Salt and pepper
Pinch of red pepper flakes (if additional spice is desired)
Note: Some peppers are more spicy than others.
1. Prepare grill for high heat.
2. In a medium-sized bowl, toss shishitos, olive oil, salt, pepper and red pepper flakes to coat the peppers.
3. Add shishitos to the hot grill and turn them after 2 minutes; 4-5 minutes total grill time.
4. Remove from grill and let cool slightly before serving.
All images © Regan Baroni 2015.