Shishito peppers are a Japanese variety of peppers that are bright green mild chili peppers that have a green chili pepper flavor without the heat. It is said that one in every 10 shishito peppers is spicy, and it’s hard to know if that one spicy pepper will end up in your batch, making the entire experience of eating shishito peppers a lot of fun. The excitement, the anticipation, the unknown, and the wondering of “Am I going to bite into that one spicy shishito pepper?” makes it a fun experience eating shishito peppers 😳😡😀. Shishito peppers are so pupular these days that restaurants around town serve blistered peppers as appetizers.
In this recipe it doesn’t matter which pepper you use – shishito peppers or any other variety of pepper will do. These blistered peppers make a great side dish to serve along with rice, chicken or fish.
Blistered Shishito Peppers with Mustard Seeds & Turmeric
- About 10 Shisito peppers cut into 1-inch cubes (about 1 cup). You can also leave the peppers whole and not cut them if you want to serve them as an appetizer.
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric powder
- In a small pan heat 1 tsp oil. Add the mustard seeds and let them pop. Cover the pot to prevent the seeds from popping all over the counter. Once the mustard seeds stop popping, add turmeric powder, pinch of salt and shishito peppers.
- Shallow fry shishito peppers in oil for a few minutes until slightly browned and blistered, about 5 minutes. Once they are blistered and charred, they are ready.
Serve shishito peppers as a side condiment or serve as an appetizer along with cheese and crackers.
Cook’s Notes: Any pepper such as green bell peppers, red, orange, and yellow bell peppers can be used as well to make this dish. Give it a try!