Fry or roast to blister, and salt for the perfect savory snack.
Blistered Shishitos are the pinnacle of appetizers. Flash-fried in a pan and served with dipping sauce, they are now a popular starter on tables across America. But their roots are in Japan, where they were popular long before reaching Western plates and palates. the name "Shishito" means "Lion Pepper." Fiercely flavored with a stable temperament, Shishitos are indeed lion-like. Even the plants look a bit feline, with their heavy harvests of green peppers hanging shaggy and full like giant manes.
If you've ever had a plate of green shishitos, prepared to perfection, salty and perfectly spicy and softened by a brief sauté, you've undoubtedly thought about growing your own. And why not? Finding the peppers in stores is difficult; growing your own is straightforward, inexpensive, and allows you to binge each summer on a very special treat.
|Art Pack (25 seeds)
Price as selected:
Start indoors 8-10 weeks before last frost in very warm spot (80 degrees is ideal). Keep seedlings in a well-ventilated area at 70+ degrees and do not over water. Transplant outdoors into rich soil after threat of frost has passed. Harvest peppers before they start to turn red.
|Days to Germination
|Days to Maturity
|60 days from transplant
|Spacing in Row
|Spacing Between Rows
|Height at Maturity
Artwork by Lori Larusso. In this work, an acrylic painting on shaped aluminum, Lori brings to life a subtle, amiable lion face within a platter of fried shishitos. She has completed a series of works constructing animals out of non-animal ingredients.