I first had shish*to peppers at a Japanese restaurant on a trip to San Francisco a few years ago. Once I popped one into my mouth, I was blown away by how delicious and flavorful they were! And that’s when my addiction started – every time I see shish*to peppers on the menu now, I order them.
The peppers themselves, are mild and sweet, with the occasional spicy one in the mix. But the ones I had at the restaurant were sauteed with garlic and served with an Asian-style dipping sauce. Let me just tell you that the aroma was heavenly! And the flavor combination of the sweet, smoky peppers with the salty sauce was truly mouthwatering.
Once I had discovered the magic and deliciousness of shish*to peppers, I began making them myself at home regularly. And my Roasted Shish*to Peppers Recipe was born. They cook fast and easy, and the smoky, charred flavor that they get when they are cooked is incomparable.
Can You Eat Shish*to Peppers Raw?
This is a very common question that I am frequently asked about when the subject of shish*to peppers comes up. Yes! You absolutely can eat them raw. When you do, they have a slightly sweeter flavor, and the texture is crisper – kinda like green pepper. While it’s ok to eat them raw, I much prefer the flavor and texture when they are cooked.
How to Cook Shish*to Peppers
There are essentially two cooking methods that most people use when it comes to shish*to peppers – a cast iron skillet or oven roasting. To cook them in the skillet, simply heat a large cast iron skillet over high heat until the pan is nice and hot. Add a bit of high heat cooking oil, toss in the peppers, and cook the peppers, while tossing until they begin to blister.
Oven roasting is my personal favorite method because it requires less babysitting for me, and I can avoid cleaning my cast iron pan (yep, sometimes I’m lazy like that). Once they are roasted, you just grab them by the stem, pop the whole pepper in your mouth, and bite it off at the stem. Easy and relish.
I kept my recipe simple. Really, a basic roasted shish*to pepper recipe is perfect – you don’t need to get fancy. But, if you really feel the need to kick things up a notch, you could always whip up some creamy dipping sauces like my homemade Chipotle Mayo or my Creamy Ranch Dressing.
But truly, a nice roast and a sprinkle of salt are all they really need.
One quick word of caution, while most shish*to peppers are not spicy, every now and then you will get that has gone AWOL and will make your mouth feel like it’s on fire. If you like spicy – great! You’ll love that! If not…well, sorry about that. And don’t let the fear of the rogue spicy one keep you from giving them a try!
Once you start eating them – it’s hard to stop! Like popcorn. I could seriously snack on them ALL DAY. Enjoy them as a healthy snack, tasty appetizer, or as a side dish to your favorite grilled meat. But don’t blame me if you become addicted too!
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Roasted Shish*to Peppers Recipe
An easy, crowd-pleasing appetizer, these peppers are hard to stop at just one! Salty, savory, and occasionally spicy, they also make a delicious and healthy snack recipe.
Prep TimePrep Time 5 minutes mins
Cook TimeCook Time 10 minutes mins
Total TimeTotal Time 15 minutes mins
ServingsServings 2 servings
CaloriesCalories 141 kcal
Ingredients
- 2- 6 oz package of shish*to peppers - (washed)
- 1 tsp avocado oil
- 1 tsp toasted sesame oil
- ¼ cup reduced sodium soy sauce
- 1 tsp rice vinegar
- 4 cloves garlic - (minced)
Instructions
Preheat oven to 450 degrees.
In a large bowl, toss together the peppers, avocado oil, and garlic. Make sure all peppers are evenly coated.
Place peppers on prepared baking sheet, sprinkle with salt, and roast in oven for about 8-10 minutes, or until peppers are blistered and puffed.
To prepare dipping sauce:
Notes
- The entire recipe makes 2 servings
- The serving size is about 1 1/2 cups peppers and 2 tbsp dipping sauce
Nutrition
Calories: 141 kcal (7%)Carbohydrates: 22.8 g (8%)Protein: 8.1 g (16%)Fat: 2.6 g (4%)Saturated Fat: 0.4 g (3%)Sodium: 1064 mg (46%)Potassium: 89 mg (3%)Fiber: 12.5 g (52%)Sugar: 12.6 g (14%)Calcium: 10 mg (1%)Iron: 2.9 mg (16%)
Course: Appetizer Recipes, Side Dish Recipes
Cuisine: Japanese Recipes
Diet: Gluten Free Recipes, Kosher Recipes, Low Calorie Recipes, Low Fat Recipes, Low Lactose Recipes, Vegan Recipes, Vegetarian Recipes
Main Ingredient: Vegetable Recipes
Tried this recipe?Let me know how it was!
Related Recipes
Roasted Eggplant with Tahini Sauce Recipe
Roasted Brussel Sprouts Recipe
Ranch Roasted Red Potatoes Recipe
FAQs
Pair shish*to peppers with crunchy green beans for a healthy green side dish.
- Spicy Green Beans & Peppers. with Ginger & Peanuts.
- Spanish-Spiced Burgers. with Charred Shish*to Peppers & Lime Salt.
- Mexican-Style Chicken & Rice. with Peppers, Tomatoes & Cotija Cheese.
Why are only some shish*tos hot? The reason behind the variance in heat of many chili peppers from pepper to pepper is due to the amount of capsaicin produced during growing. Capsaicin is the part of the pepper that gives them a spicy kick and makes your mouth feel hot.
Are shish*to peppers inflammatory? ›
Have you ever had shish*to peppers? These little guys are the Japanese cousin to Spain's Padron peppers and are full of high anti-inflammatory properties. I've recently become hooked as they make for great FODMAP snacks or even as a quick appetizer to serve to a crowd.
What temperature do shish*to peppers like? ›
Shish*to pepper grows particularly well planted at least four weeks after the final frost when average daily temperatures are between 70 and 85 degrees Fahrenheit. If you're growing this pepper indoors, add a humidifier or set the plant on a pebble tray to boost the humidity level to 40 to 60 percent.
What is special about shish*to peppers? ›
While most Shish*to Peppers are mildly sweet in flavor, roughly 1 in every 10 will offer a surprise burst of heat. This makes the Shish*to Pepper an alluring product that piques people's curiosity and emboldens their sense of adventure. It is truly a unique product that offers a one-of-a-kind eating experience!
Are shish*to peppers a superfood? ›
💪 Nutritional Powerhouse
Shish*to peppers pack a punch with their nutritional content. They're brimming with vitamins and antioxidants, essential for maintaining good health. Each pepper is a mini treasure trove of Vitamin C, contributing to immune defense, and Vitamin A, supporting eye health.
What does shish*to mean in Japanese? ›
The name, "Shish*to", derives from the Japanese words "shishi", which means "lion", and "togarashi", which translated to "chili pepper". Hence, in Japan, it is known as the "Lion Head pepper".
Are shish*to peppers healthy? ›
Besides Vitamin C, shish*to peppers have a high amount of Vitamin B6 and Vitamin E. These contribute to improving the immune system as well as the body's nervous system. Vitamin B6 and Vitamin E also prevent the cells and tissues from getting damaged. This keeps immunity levels up at all times.
Are peppers bad for joint pain? ›
Eggplants, peppers, tomatoes and potatoes are all members of the nightshade family. These vegetables contain the chemical solanine, which some people claim aggravates arthritis pain and inflammation.
Are shish*to peppers a nightshade? ›
Green Shish*to chile peppers, botanically classified as Capsicum annuum, are a relatively mild, Japanese variety that belongs to the Solanaceae or nightshade family. Earning their name from shishi, the Japanese word for lion, Green Shish*to peppers have a creased tip that some believe resembles the head of a lion.
Eating spicy peppers won't damage your digestive system. In fact, research shows that the capsaicin in them may reduce stomach acids and prevent ulcers. But for some people, hot peppers can irritate the lining of the gastrointestinal tract and lead to temporary discomfort, such as heartburn or diarrhea, Hunnes says.
Do you remove seeds from shish*to peppers? ›
QUESTION: Do you need to remove the seeds from shish*to peppers before using? — George Austin, Teanack, New Jersey. ANSWER: It's not necessary. While the seeds of chili peppers may contain some heat, it's the inner ribs of peppers that contain the fiery spice.
Can you freeze shish*to peppers? ›
Keep shish*to peppers in a paper or plastic bag in the warmest area of the refrigerator. If purchased when fresh, they can last in your crisper drawer for up to 2 weeks. Have some fresh leftover shish*tos? Freeze them whole, and save for a little bit of summer during colder months.
Can you eat shish*to peppers when they turn red? ›
Yes! Orange and red Shish*to peppers are totally safe to cook and eat.
Can I eat shish*to peppers raw? ›
Cooking shish*to makes the flesh more tender and nuanced in flavor, but you can certainly eat them raw as well. There's no need to remove the seeds or inner membrane since they don't add any extra heat.
How healthy are shish*to peppers? ›
They are low in calories and high in dietary fiber, which helps you feel full and stay satisfied! Shish*to Peppers are a good source of Vitamins A, C, and E which are good for your skin, immune system, and eyesight. Shish*to Peppers are also rich in antioxidants that help fight off free radicals that damage your cells.
Should you chop shish*to peppers? ›
Decide how you want to incorporate shish*to peppers into your dish. They can be sliced into rings, chopped into small pieces, or left whole if you prefer. The choice is yours!
Do shish*to peppers go in the fridge? ›
Keep shish*to peppers in a paper or plastic bag in the warmest area of the refrigerator. If purchased when fresh, they can last in your crisper drawer for up to 2 weeks. Have some fresh leftover shish*tos? Freeze them whole, and save for a little bit of summer during colder months.
