Small, mild Japanese pepper for roasting, pan-frying and grilling.
This Japanese heirloom is a must grow for us. Every year we plant one more because we never seem to get too many Shishito peppers! One in ten peppers has the potential to be spicy but they will be less fiery than jalapeños. Traditionally sautéed over high heat until blistered on all sides and then coated with course salt and lemon or lime juice, these peppers are a savory surprise to look forward to.
Typically harvested and used green, but eventually turns orange and red with sweeter flavor. Plants will bear continuously until the first frost.
Days to Maturity: 60 DAYS