Peppers, Mild Shishito

A wildly popular Japanese snacking pepper, this shishito type has characteristic thin skin and a very mild flavor. Unlike standard Shishito peppers (where roughly one in ten peppers can be surprisingly spicy) the variety we grow is bred to remain entirely mild. Known for its thin skin and complete lack of heat, the 3–4 inch deeply wrinkled fruits are light green and turn slightly sweet and red when fully ripe. They are ideal for tempura, stir-fries, or blistering in a pan. How to use: Blistering: The most popular way to eat them is to pan-fry them whole (stem and all) with a high-heat oil until the skins are blistered and slightly charred, then toss with coarse sea salt. Try them blistered with our rainbow beans! Tempura & Stir-Fry: Their thin walls make them excellent for tempura frying or throwing into a wok. Grown using organic, no-spray, and chemical-free practices. 100% of the proceeds from produce/plant sales fund our paid student internship positions. Thank you for supporting fair wages for our farmers-in-training!