This recipe for Roasted Shishito Peppers with Honey and Smoked Sea Salt makes an outstanding appetizer in just 10 minutes.
I have said it many times: I’m a spicy food wuss. So, after biting into a super-hot Shishito pepper the very first time I tasted one, I had no plans to eat them again. But, several years later while dining out, my husband raved about the Shishito peppers on his spinach salad (served with bacon and honey mustard dressing). After he assured me they were mild, I took a hesitant nibble, and then gobbled up the rest of them. (It’s fine, my husband eats just the tops off of entire pans of sticky buns – we work it out). The Shishito peppers were, indeed, mild – more on that in a minute – and downright delicious. At that moment, I decided to grow my own Shishito peppers. They’ve been a staple in our garden ever since.
Growing Information:
The Shishito is a 3 inch, thin-walled, wrinkly, Japanese pepper. It is generally eaten green, but like many peppers, it will ripen to red if left on the vine. Shishitos are sweet, but every so often you will, as I did, bite into one with a real kick. This is commonly known as “pepper roulette.”
In zone 7b, I start my heirloom Shishito peppers indoors at the end of February or early March. I begin hardening them off toward the end of April, and set them in the ground around Mother’s Day. They are compact plants – around 2×2 feet – and they are prolific producers. This makes them an excellent choice for everyone from market growers to container gardeners. In my area the peppers start ripening at the end of July, with substantial harvests beginning in August.
Eating Shishito Peppers:
Shishito peppers can be eaten raw, but are mostly served cooked. We eat them fried with tempura batter, stuffed, added to garlic bread or pizza, in aioli, or even pickled. My favorite preparation of all, though, has a flavor profile that recalls that salad my husband had long ago: Roasted Shishito Peppers with Honey and Smoked Sea Salt. The smoked salt stands in for the bacon since I prefer a vegetarian version. Maldon sea salt (smoked OR regular) is a nice choice that adds flavor AND crunch. If you don’t have any on hand, regular sea salt, Kosher salt or a splash of Tamari sauce is also delicious. These peppers can be eaten numerous ways: as is for a snack, served with dip or dressing. They pair well with tahini dressing, and are a tasty addition to grain dishes. A squeeze of lemon is a nice touch, too.
If you prefer, you can char the peppers in a skillet on the stove top instead of roasting them. When Shishito peppers aren’t available, look for Spanish Padron peppers. This recipe yields 4 servings, 6 peppers in each.
If you enjoy Roasted Shishito Peppers, you may also like Roasted Brussels Sprouts with Herbes de Provence.
| Prep Time | 3 minutes |
| Cook Time | 7 minutes |
| Servings |
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- 24 Shishito peppers washed and dried
- 2 tablespoons olive oil
- 2 tablespoons honey
- smoked sea salt
Ingredients
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- Preheat oven to 450F (232C). Place Shishito peppers in a bowl with olive oil and toss until coated.
- Arrange peppers in a single layer on pan, roast for 5-7 minutes until peppers begin to blister and char.
- Carefully remove peppers from roasting pan onto serving dish, drizzle with honey and sprinkle with smoked salt.
2018-07-21 at 7:03 AM
That’s a great recipe. I love it. Because, I love shishito peppers. Manyn many thanks for your recipe.
2018-07-21 at 7:13 AM
Hello Edna, thank you for your compliment on my recipe; I am thrilled that you like it.