*Shishito* peppers are a mild variety of chili pepper in the *Capsicum annuum* family. Their name comes from the Japanese word for lion, *shishi*, which refers to the signature folded crease at the pepper’s tip that resembles a lion’s head. *Shishitos* are much milder than [jalapeños](https://www.masterclass.com/articles/a-complete-guide-to-jalapeno-peppers) but very similar to Spanish padrón peppers in size and heat, which are blistered similarly and served as a popular tapas dish. You can find these small, bright-green peppers in gourmet grocery stores and farmers’ markets.
You can enjoy *shishito* peppers raw or cooked in many ways:

1. __As an appetizer__. In Japan, *shishitos* are typically blistered in a pan or grilled until soft and lightly charred, but they can also be fried in a tempura batter until golden brown and crispy, then served with a dipping sauce like [aioli](https://www.masterclass.com/articles/easy-homemade-garlic-aioli-recipe-tips-for-making-the-creamiest-aioli-and-5-creative-variations). Serve garnished with flaky sea salt, *togarashi*, a squeeze of lemon juice or lime juice, tossed with a chili pepper paste, like *yuzu kosho*, or simply drizzled with a bit of [sesame oil](https://www.masterclass.com/articles/learn-how-to-cook-with-sesame-oil-11-sesame-oil-recipe-ideas). 
2. __In a stir-fry or salad__. Raw *shishitos* can be a great way to add subtle heat to a stir-fry or simple salad without overwhelming the entire dish. Remove the stems and thinly slice shishitos crosswise before adding. 
3. __Pickled__. In Korea, *shishitos* are made into a kind of pickle known as *gochu-jangajji*. They’re pickled in a brine of [soy sauce](https://www.masterclass.com/articles/soy-sauce-explained), white vinegar, and raw sugar before being mixed with additional condiments or eaten alongside rice for a pop of tangy heat.

First, using a toothpick, poke a small hole in each pepper to prevent them from bursting as they fill with steam. 

To blister *shishito* peppers, heat a tablespoon of [extra-virgin olive oil](https://www.masterclass.com/articles/complete-olive-oil-guide) or vegetable oil in a cast-iron skillet or wok over high heat. Add prepared peppers, and sauté, occasionally tossing until the peppers have released some of their liquid and the skins are evenly blistered, about six to seven minutes. Remove and serve with the seasoning of your choice.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.
They may be relatively mild, but eating Japanese *shishito* peppers is a notorious game of roulette: There are usually a few hot ones—one in every eight, on average—in every batch. (If it’s your first time, nibble before you bite.)

They may be relatively mild, but eating Japanese *shishito* peppers is a notorious game of roulette: There are usually a few hot ones—one in every eight, on average—in every batch. (If it’s your first time, nibble before you bite.)

Guide to Shishito Peppers: How to Prepare and Serve Shishitos

Shishito peppers are a mild variety of chili pepper in the Capsicum annuum family. Their name comes from the Japanese word for lion, shishi, which refers to the signature folded crease at the pepper’s tip that resembles a lion’s head. Shishitos are much milder than <a href='https://www.masterclass.com/articles/a-complete-guide-to-jalapeno-peppers' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/a-complete-guide-to-jalapeno-peppers","linkCopy":"jalapeños","category":null}'>jalapeños</a> but very similar to Spanish padrón peppers in size and heat, which are blistered similarly and served as a popular tapas dish. You can find these small, bright-green peppers in gourmet grocery stores and farmers’ markets.

What Are Shishito Peppers?

You can enjoy shishito peppers raw or cooked in many ways:<ol class="mc-m-4"><li class="mc-my-4"> 1. As an appetizer. In Japan, shishitos are typically blistered in a pan or grilled until soft and lightly charred, but they can also be fried in a tempura batter until golden brown and crispy, then served with a dipping sauce like <a href='https://www.masterclass.com/articles/easy-homemade-garlic-aioli-recipe-tips-for-making-the-creamiest-aioli-and-5-creative-variations' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/easy-homemade-garlic-aioli-recipe-tips-for-making-the-creamiest-aioli-and-5-creative-variations","linkCopy":"aioli","category":null}'>aioli</a>. Serve garnished with flaky sea salt, togarashi, a squeeze of lemon juice or lime juice, tossed with a chili pepper paste, like yuzu kosho, or simply drizzled with a bit of <a href='https://www.masterclass.com/articles/learn-how-to-cook-with-sesame-oil-11-sesame-oil-recipe-ideas' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/learn-how-to-cook-with-sesame-oil-11-sesame-oil-recipe-ideas","linkCopy":"sesame oil","category":null}'>sesame oil</a>. </li><li class="mc-my-4"> 2. In a stir-fry or salad. Raw shishitos can be a great way to add subtle heat to a stir-fry or simple salad without overwhelming the entire dish. Remove the stems and thinly slice shishitos crosswise before adding. </li><li class="mc-my-4"> 3. Pickled. In Korea, shishitos are made into a kind of pickle known as gochu-jangajji. They’re pickled in a brine of <a href='https://www.masterclass.com/articles/soy-sauce-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/soy-sauce-explained","linkCopy":"soy sauce","category":null}'>soy sauce</a>, white vinegar, and raw sugar before being mixed with additional condiments or eaten alongside rice for a pop of tangy heat. </li></ol>

3 Ways to Serve Shishito Peppers

First, using a toothpick, poke a small hole in each pepper to prevent them from bursting as they fill with steam. To blister shishito peppers, heat a tablespoon of <a href='https://www.masterclass.com/articles/complete-olive-oil-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/complete-olive-oil-guide","linkCopy":"extra-virgin olive oil","category":null}'>extra-virgin olive oil</a> or vegetable oil in a cast-iron skillet or wok over high heat. Add prepared peppers, and sauté, occasionally tossing until the peppers have released some of their liquid and the skins are evenly blistered, about six to seven minutes. Remove and serve with the seasoning of your choice.

How to Prepare Shishito Peppers

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

Want to Learn More About Cooking?

They may be relatively mild, but eating Japanese shishito peppers is a notorious game of roulette: There are usually a few hot ones—one in every eight, on average—in every batch. (If it’s your first time, nibble before you bite.)

They may be relatively mild, but eating Japanese shishito peppers is a notorious game of roulette: There are usually a few hot ones—one in every eight, on average—in every batch. (If it’s your first time, nibble before you bite.)
