Sorry I'm tardy to the party, but I did feel the need to drop one gem of advice. Before blistering your peppers, poke or cut a little hole in each one. Especially if you are going to throw in something like soy sauce. The hole will keep the pepper from bursting. I had it happen to me and got a nice blast of hot soy sauce mixed with sesame oil right in the face. It's rare (depending on how blistered you like them), but they can pop
I've gardened for 40 years but just tried Shishito peppers 5 years ago. I love growing, eating and sharing them. My favorite is the Mellow Star Shishito. Just two plants have yielded 12 gallons of peppers already!
Hey Peppergeek, I’ve been a fan of your channel ever since I started growing pepper. This year actually😏. I planted 5 shshitos this year which is also my first year of growing anything actually. Those 5 little plants have yielded 302 (yes I counted them) peppers and they are still going. Zone 5a in Canada. Thanks for all your advice and turning me into a pepper geek fan. Cheers!
Woohoo! That is amazing. The plants are just powerhouses of productivity. Hope you've been enjoying the harvests, and thanks for watching our channel! 🍻
They have a great flavor. I add them in almost everything. I put them in a Mexican salsa an gave some to my daughters boyfriend an they loved it so much they keep asking for the recipe. Every time I see him he tries to guess. Also if u slice them up an blister them a lil an add it to a Italian Alfredo meal. Burgers, Italian, Mexican, really goes great with everything
Made this tonight using my shishitos grown indoors with the kratky method. Taste was SO GOOD. It was my first harvest. Thank you for the excellent instruction
I've found tossing the peppers in a bowl with the oil then put them in the pan works best. Evenly coats the peppers in all the nooks and crevices. Minced garlic and soy added for extra flavor. Have a bowl I just picked this morning for dinner tonight.
You should definitely add sesame oil and some type of umami melting cheese like parmesan or cotija. Don't add any oil at all to your pan, just toss the peppers in soybean oil in a bowl. The pan should be piping hot BEFORE you add the peppers in. I'm talking like at least a 7 on your burner. Use a much bigger pan then he uses so you don't crowd and blister more thoroughly and evenly. Add all the toppings/additions off the heat as the high heat required for blistering will probably burn the toppings. Some type of sour cream, yogurt, or aioli based sauce can be a nice extra step as well.
I love these peppers, just raw is really good, or I've thrown them in with my pickled pepperonconis too! I have A LOT this year just off one plant! I'll try them this way. Thanks for sharing!
This made me salivate!! But because I don’t have shishitos, I grabbed a bunch of green cayenne and blistered them. Then I mixed some lime powder (truly lime) and salt and sprinkled the mixture on the peppers. I’ve done this with sorranos and it’s a delicious combo! So I will grab shishitos next time I see them at the grocery store and give this a try. Thanks for the video!
Thanks, this is great! Love to see more for other kinds of peppers if you have ideas (I have an abundance of sugar rush…. Way more than I was counting on!!)
Shishtos are so fun to grow! And to eat! Occasionally we get a spicy one from our garden, so it can be a fun little surprise. I love blistering them and adding soy sauce!
I don't know how your (How To Make Fermented Peppers) video showed up in my recommended pile after binge watching Dungeons & Dragons lore vids and Forged In Fire highlights, but I'm loving your content!!! You're just at 99.9k subs currently and I'd love to see you make 100k soon. Much love from the Lone Star State!
I’ve usually added a dipping “sauce”…lemon juice, or teriyaki sauce, for example. Will have to try sesame oil and garlic. That sound like it could be very good. Has anyone tried blistered sugar rush peppers? I wonder what that would be like? Would cooking mellow the heat?
I tried blistered shishitos several weeks ago, and did not enjoy them. Thanks for this video, because now I know that I was doing it incorrectly. I burned them, so they were not tasty. I tried again today, and enjoyed them. I also blistered a Habanada, and it too was good!
A tasty dipping sauce for these (and lots of other things) is fermented hotsauce, splash of yuzu extract, knob of melted butter, and a dollop of red miso all mixed thoroughly together.
My first time growing peppers. I have jalapenos that are 1.5 - 2 inches long and stubby with stretch marks that have been that way for a couple of weeks now. Is this a stubby variety by chance, and will they turn to red as well?
Yes it's most likely the variety. We have a couple types that are on the small side, including the Lemon Spice (yellow variety). They will eventually change color from green, most likely red but could be yellow or orange depending on the type!
Just a little FYI, you’ll notice on your cooktop that the burners are all different sizes. That is to fit different pan sizes. When you use a burner that is too large for the pan you are not going to have proper temperature control and you’ll be heating the sides of the pan which you don’t want. Conversely using too big of a pan will cause slow heating and uneven cooking.
Looks super tasty. Is there a reason to not remove the stem? Feels like it would be easier to turn them to get a more even blistering if the stem wasn't there. Wonder if I can find some in any Swedish grocery store 🤔
I just got some shishito seeds, and not sure how big the plants are. Could I grow 2 of them together in 7 gallon bag? Or 1 plant in 5 gallon? Thank you 😊
I’m growing Trinidad Scorpion peppers, after they turn red how long should I leave them on the plant ? Is there any advantage to leaving them on the plant longer ? What would be a max amount of time I can leave them on the plant after ripening?
You can, but the walls are much thicker on banana peppers, so it may take longer to get the desired consistency. Banana peppers are a great option if you'll be grilling!
I could use some advice. I've been away on holiday and when I came back I noticed a branch broke off one of my plants. it contains about 30 fully grown pods and I'm wondering if there is a way to save them. the branch is still alive. leaves haven't dried out. so for now I'm giving it water. Any tips? it would be a shame to see 30 Habaneros go to waste
Any suggestions what to do with lemon drops? My plant went insane this year, producing close to 50 peppers that are on the brink of being ripe. I was thinking about making hot sauce out of them, any other ideas?
Unrelated question. This is my first year growing peppers so I had no idea what I was doing when planting. I put 2-3 jalapeño, habanero, and ghost seeds all in the same pot. Now that they have flowered I noticed that only one type of pepper has sprouted in each pot. How is it possible that I put 3 jalapeño seeds in a pot but 6 sprouted. ??? Also I tried eating one and it was by far the hottest jalapeño I’ve ever eaten by a country mile. Is it possible that the ghost and habanero seeds somehow transformed into jalapeños? The other pots are the same. They either have all ghost or habanero in them even though I planted multiple types of seeds.
You've helped me with pepper stuff so I'd like to help you with life stuff. Teflon pans are not great for your health. PFAs really mess with your body in terrible ways that you may want to research for yourself. It's liked to many cancers and diseases that DuPont tries to cover up. They went to even rename PFAs to Gen X and C8 so the paper trail is harder to follow. The pans may not say Teflon, but anything with a generic 'non stick' coating is Teflon unless directly stating what it is. Obviously cast iron is not always convenient to use. But I've started using stainless steel pans, like commercial grade for anything that cast iron isn't used for. As long as you use oil (as you always should while cooking) then you can still achieve 'non-stick-like' performance.
Appreciate that - Crystalyn went ahead and got rid of our teflon pans promptly after making this video haha. We do have a carbon steel pan, along with a big cast iron, which we'll be using going forward. It was fairly easy to season the pans and now they're both basically non stick (with enough oil).
Is that pan non-stick??? Even "Teflon-free" non-stick pans aren't that great for you over the long term... The core materials underneath the "non-toxic" non-stick coating have little to no regulation. I'm not judging, I just want you guys to stay healthy 😊
You haven't mentioned about the fact that one out of ten (?) shishito peppers will actually taste significantly hotter (jalapeno/serrano hot) whereas the rest are more along the lines of a mild poblano. At least this was my experience from store bought shishito bags which even advertised that fact from the bag. Now I don't know if this is a per-plan thing or per fruit thing, or even involves some cross pollination or anything like that...
Take no offence but blistered shishitos suck! Problem is after they are blistered, which seems to be a common cooking technique, there is nothing there to eat but skin and seeds. Just cut them up and quickly sauté them. No color.
Sorry I'm tardy to the party, but I did feel the need to drop one gem of advice. Before blistering your peppers, poke or cut a little hole in each one. Especially if you are going to throw in something like soy sauce. The hole will keep the pepper from bursting. I had it happen to me and got a nice blast of hot soy sauce mixed with sesame oil right in the face. It's rare (depending on how blistered you like them), but they can pop
Epic Gardening talks about these but I think you are the one who has sold me on planting them next year.
I've gardened for 40 years but just tried Shishito peppers 5 years ago. I love growing, eating and sharing them. My favorite is the Mellow Star Shishito. Just two plants have yielded 12 gallons of peppers already!
Hey Peppergeek, I’ve been a fan of your channel ever since I started growing pepper. This year actually😏. I planted 5 shshitos this year which is also my first year of growing anything actually. Those 5 little plants have yielded 302 (yes I counted them) peppers and they are still going. Zone 5a in Canada. Thanks for all your advice and turning me into a pepper geek fan. Cheers!
Woohoo! That is amazing. The plants are just powerhouses of productivity. Hope you've been enjoying the harvests, and thanks for watching our channel! 🍻
Dang, nice yield!
Your numbers are no exaggeration! What a prolific plant!
They have a great flavor. I add them in almost everything. I put them in a Mexican salsa an gave some to my daughters boyfriend an they loved it so much they keep asking for the recipe. Every time I see him he tries to guess. Also if u slice them up an blister them a lil an add it to a Italian Alfredo meal. Burgers, Italian, Mexican, really goes great with everything
Grilled some of my shishitos a few weeks ago. Sesame oil and then sprinkled on everything bagel seasoning. YUM.
Niceeee
Made this tonight using my shishitos grown indoors with the kratky method. Taste was SO GOOD. It was my first harvest. Thank you for the excellent instruction
I am enjoying a huge shishito harvest right now. Nomnomnom.
They are so good. My two plants have produced so many peppers this summer.
Happy to hear that - it's such a nice productive little plant.
Going to try this today! I bet a little crumbled feta or goat cheese on top would make a nice app!
My mother is growing these in her garden this year for the first time and I can't wait to see how they taste! very beautiful fruits.
Just tried this .and it was awesome 💯.love your show .
Lemon juice and garlic salt=yum!
Yes! Or sea salt and lemon zest.
Definitely going to try this at least once; the shoshito plants I got from a local farm are producing a lot of great-looking peppers!
I've found tossing the peppers in a bowl with the oil then put them in the pan works best. Evenly coats the peppers in all the nooks and crevices. Minced garlic and soy added for extra flavor. Have a bowl I just picked this morning for dinner tonight.
Nice hope they came out good!
The smell of roasting peppers is one of my favorites ever. Cheers!
I've only had store bought Pimientos de Padron before but the recipe is the same and taste pretty good
I like padrón peppers slightly better for this recipe but they're hard to come by where shishitos are more readily available at the supermarket.
You should definitely add sesame oil and some type of umami melting cheese like parmesan or cotija. Don't add any oil at all to your pan, just toss the peppers in soybean oil in a bowl. The pan should be piping hot BEFORE you add the peppers in. I'm talking like at least a 7 on your burner. Use a much bigger pan then he uses so you don't crowd and blister more thoroughly and evenly. Add all the toppings/additions off the heat as the high heat required for blistering will probably burn the toppings. Some type of sour cream, yogurt, or aioli based sauce can be a nice extra step as well.
I love these peppers, just raw is really good, or I've thrown them in with my pickled pepperonconis too! I have A LOT this year just off one plant! I'll try them this way. Thanks for sharing!
This made me salivate!! But because I don’t have shishitos, I grabbed a bunch of green cayenne and blistered them. Then I mixed some lime powder (truly lime) and salt and sprinkled the mixture on the peppers. I’ve done this with sorranos and it’s a delicious combo! So I will grab shishitos next time I see them at the grocery store and give this a try. Thanks for the video!
Nice! Sounds much spicier, but I’m sure the flavor was delish
Great idea, I’m growing them now and boy do they put out in my Hydroponics system! I’ll try this out tomorrow. Thanks
Yessss this is the video I’ve been waiting for 🤤👏🏼
They are tasty. Been growing them for a couple years now, a staple in my pepper garden.💚💚
Thanks, this is great! Love to see more for other kinds of peppers if you have ideas (I have an abundance of sugar rush…. Way more than I was counting on!!)
We'll try to do as many as possible. Sugar rush are great as quick-pickle chips, and they also make a great seasoning powder.
We are growing these peppers for the first time. Had our first meal with them using your recipe. Delicious!! Thanks for sharing your knowledge.
So glad you decided to try it! We're happy to make videos for fellow pepper people :D
Shishtos are so fun to grow! And to eat! Occasionally we get a spicy one from our garden, so it can be a fun little surprise. I love blistering them and adding soy sauce!
I knowww, forgot to mention that one may randomly have a bit of heat
Shishito peppers are so delicious. Great video!! 👍
Thank you 😋
@Blessing Katherine well, nobody was expecting something weird as that.
I don't know how your (How To Make Fermented Peppers) video showed up in my recommended pile after binge watching Dungeons & Dragons lore vids and Forged In Fire highlights, but I'm loving your content!!! You're just at 99.9k subs currently and I'd love to see you make 100k soon. Much love from the Lone Star State!
Good morning, nice peppers.
My peppers and superhots are doing very well too.
Good to hear!
I’ve usually added a dipping “sauce”…lemon juice, or teriyaki sauce, for example. Will have to try sesame oil and garlic. That sound like it could be very good. Has anyone tried blistered sugar rush peppers? I wonder what that would be like? Would cooking mellow the heat?
Our family likes cooking them just like you and then eating them with lemon and salt afterwards
I've got some growing, almost ready to harvest. Thank you for the video!
I do exactly the same but use Padron peppers. Yummy!
The red shishitos taste better, in my opinion. Its great picking tons of green shishitos, but the red ones are so much sweeter!
Thanks for your time in making this
Thanks for watching :)
I tried blistered shishitos several weeks ago, and did not enjoy them. Thanks for this video, because now I know that I was doing it incorrectly. I burned them, so they were not tasty. I tried again today, and enjoyed them. I also blistered a Habanada, and it too was good!
Beautiful coloring
They look delicious!
Love them. Occasionally one will have a mild heat.
I forgot to mention that - it's true!
@@PepperGeek excellent video. By the way have avarski peppers. Full size, but not turning red.
OMG! My favorite!
A tasty dipping sauce for these (and lots of other things) is fermented hotsauce, splash of yuzu extract, knob of melted butter, and a dollop of red miso all mixed thoroughly together.
My first time growing peppers. I have jalapenos that are 1.5 - 2 inches long and stubby with stretch marks that have been that way for a couple of weeks now. Is this a stubby variety by chance, and will they turn to red as well?
Yes it's most likely the variety. We have a couple types that are on the small side, including the Lemon Spice (yellow variety). They will eventually change color from green, most likely red but could be yellow or orange depending on the type!
I am having a blast with all my peppers. Does anyone have a recipe to preserve shishito peppers?
We need a garden tour
Just a little FYI, you’ll notice on your cooktop that the burners are all different sizes. That is to fit different pan sizes. When you use a burner that is too large for the pan you are not going to have proper temperature control and you’ll be heating the sides of the pan which you don’t want. Conversely using too big of a pan will cause slow heating and uneven cooking.
Looks super tasty. Is there a reason to not remove the stem? Feels like it would be easier to turn them to get a more even blistering if the stem wasn't there. Wonder if I can find some in any Swedish grocery store 🤔
The stem works well for eating. Finger food with just grabbing them by the stem and biting at the top. :)
Looks interesting. Do they have a lot of seeds inside?
Green shishito peppers taste great but they're even better when they're red
I think you're right. They do change pretty quickly, so it is worth at least leaving a few to go red
baste or dip with miso ginger sauce.
I just got some shishito seeds, and not sure how big the plants are. Could I grow 2 of them together in 7 gallon bag? Or 1 plant in 5 gallon? Thank you 😊
I’m growing Trinidad Scorpion peppers, after they turn red how long should I leave them on the plant ? Is there any advantage to leaving them on the plant longer ? What would be a max amount of time I can leave them on the plant after ripening?
When can you harvest the seeds from these peppers?
Could you do the same with Banana peppers?
You can, but the walls are much thicker on banana peppers, so it may take longer to get the desired consistency. Banana peppers are a great option if you'll be grilling!
Do Hatch Chile Peppers 🌶
I could use some advice. I've been away on holiday and when I came back I noticed a branch broke off one of my plants. it contains about 30 fully grown pods and I'm wondering if there is a way to save them. the branch is still alive. leaves haven't dried out. so for now I'm giving it water. Any tips? it would be a shame to see 30 Habaneros go to waste
Any suggestions what to do with lemon drops? My plant went insane this year, producing close to 50 peppers that are on the brink of being ripe. I was thinking about making hot sauce out of them, any other ideas?
Unrelated question. This is my first year growing peppers so I had no idea what I was doing when planting. I put 2-3 jalapeño, habanero, and ghost seeds all in the same pot. Now that they have flowered I noticed that only one type of pepper has sprouted in each pot. How is it possible that I put 3 jalapeño seeds in a pot but 6 sprouted. ???
Also I tried eating one and it was by far the hottest jalapeño I’ve ever eaten by a country mile. Is it possible that the ghost and habanero seeds somehow transformed into jalapeños? The other pots are the same. They either have all ghost or habanero in them even though I planted multiple types of seeds.
Yammie
You've helped me with pepper stuff so I'd like to help you with life stuff. Teflon pans are not great for your health. PFAs really mess with your body in terrible ways that you may want to research for yourself. It's liked to many cancers and diseases that DuPont tries to cover up. They went to even rename PFAs to Gen X and C8 so the paper trail is harder to follow.
The pans may not say Teflon, but anything with a generic 'non stick' coating is Teflon unless directly stating what it is.
Obviously cast iron is not always convenient to use. But I've started using stainless steel pans, like commercial grade for anything that cast iron isn't used for. As long as you use oil (as you always should while cooking) then you can still achieve 'non-stick-like' performance.
Appreciate that - Crystalyn went ahead and got rid of our teflon pans promptly after making this video haha. We do have a carbon steel pan, along with a big cast iron, which we'll be using going forward. It was fairly easy to season the pans and now they're both basically non stick (with enough oil).
looks. good. would. be. good. with. eggs
I heard that if you don't pop them with a fork prior to blistering, that they could explode. I'm going to grow some next year. Too late now.
Is that pan non-stick??? Even "Teflon-free" non-stick pans aren't that great for you over the long term... The core materials underneath the "non-toxic" non-stick coating have little to no regulation. I'm not judging, I just want you guys to stay healthy 😊
Cast iron or bust
It’s funny because I thought the same, bad, unhealthy and overused pan😂, but big credit on the video and the recipe
You haven't mentioned about the fact that one out of ten (?) shishito peppers will actually taste significantly hotter (jalapeno/serrano hot) whereas the rest are more along the lines of a mild poblano. At least this was my experience from store bought shishito bags which even advertised that fact from the bag. Now I don't know if this is a per-plan thing or per fruit thing, or even involves some cross pollination or anything like that...
Is this spicy?
Shishitos are mild to no heat. Once in a while you will get a pepper that is slightly spicy, but most have none.
Why do all the recipes use the green peppers? They taste so much better if allowed to ripen to red.
Nice video. The thumbnail looks like dead rats from a far, scared me for a sec lol
😂 wow you're not wrong
A better way to blister them would be over charcoal.
my shishito plant must be from opposite land or some similar variety as of the 15 or so i've had zero are mild and are just as hot as my jalapenos 😂
Hah! Well that's interesting. Maybe you have yourself a random cross with another variety, or just a lucky spicy mutation. Hope you can enjoy them!
Mine were very bitter.
That's a shame, might have picked them a bit too early
My friend my friend, hes got a knife
A statement from his former life 🐠
who else first read this as “shitshow” peppers? 🤣
this is extremely underwhelming. Add more than salt
Take no offence but blistered shishitos suck! Problem is after they are blistered, which seems to be a common cooking technique, there is nothing there to eat but skin and seeds. Just cut them up and quickly sauté them. No color.
Definitely an option if you like a bit of crunch left, but to me it is all about the flavor imparted by the blistering