I’m not usually a person that comment’s on video’s, but i have been watching you for awhile and you have really inspired and taught me so much! I’m finally able to move out of the big city and back to my tiny country home town of less than 1,000 ppl! I crave and miss the country farming life so bad. I just wanted to say Thank you for helping me really realize what matter’s to me.
I do freeze the shishitos after blistering them with the seeds and cap removed. You can blend some up and add it to your normal aioli to use as a salad dressing that will bring that yummy taste of Summer back to a Winter salad. Also, try smoked paprika in the aioli or a pinch of cumin.
I absolutely LOVE these dehydrated! I just cut them in half, cut the seeds out, and dehydrate them. when you want to add it into something grab a handful and crunch it into your food and allow it to rehydrate. I rationed my last years stock and was genuinely sad when it was gone. I have put it into quiche, venison steaks (cooked them with the onions), etc. SO GOOD and a great way to put it up!
I had gads of shishito peppers last year - more than we could possibly eat fresh so at the end of the season, I sliced them into thin rings and pickled them (just quick refrigerator pickling). They're fantastic on salads, omelets, spaghetti, pizza, burgers, sandwiches, etc. They lasted months in the fridge. So yummy!! 🤤
Hi, Jess. I went to my garden with a cup of coffee just now to pick my chamomile. In my hand was a small jar and my coffee and I was pinking away while fighting the ants off my blooms. After a few seconds I looked down and noticed that I had put the blooms in my coffee. Uh oh! I wondered if you’ve ever put your harvest in your coffee? 😉 Happy Sunday.
I've been reading about the different heat levels of the peppers that I'm growing and found something interesting. Due to the hotter temperatures and lack of rain this year some mild to medium heat peppers are much hotter than ever! It's gotten to the point that some restaurants are having to change their recipes to accommodate the higher heat levels and some actually testing each pepper before using it as they can vary greatly from pepper to pepper. So, if your cooking with them and expecting mild but bite into something much hotter, don't blame the seed or think that you picked the wrong type automatically. It may just be that pepper.
Love these! I make a Sriracha aioli for them. Mayo,sriracha, paprika, granulated garlic, cracked black pepper YUM You’ve inspired my love of gardening & I cannot be more thankful ❤️
Makes wonderful dried red powder. Super delicious and fragrant. If they turn red, dry them and grind them - seeds and all. Add to soups and use as dry rub ingredient or as sprinkle topper to food. Wonderful!
Shishito peppers are my favorite! I just chop off the stem end and saute in extra virgin olive oil with halved cherry tomatoes and chopped onion. Then, use to top a hotdog or some sort of beef sandwich. Or I top a bowl of rice and beans with the mixture. So delicious!
Hey Jess! The shishitos are sooooo prolific here in NE Florida, too. I have stopped trying to save them for blistering, I've simply started using them in any recipe where I might green bell peppers. Most recently, I just pop them into my "Meadow Medley" -- a saute whatever veggies came up this week, particularly when there's not enough of any one thing for a "dish" -- usually I am combining eggplants, okra, tomatoes, and the peppers. Thanks for the great idea on the dipping sauce.
You introduced us to shishitoes. The plants are so, so prolific! My husband loves them!! I cut them up and fermented them. He really loves them this way! I actually do too!
Shoshito peppers are mostly not hot.... until you find the hot ones. 🙂 I've experienced this in restaurants as well as my own garden. They are all over the place.
I am so glad you made an informative video on this! All the times you have talked about it, I’ve never seen you make them. It was literally 3 days ago I was searching “Roots and Refuge blistered shishitos” and couldn’t find anything 😂 I got a huge chuckle seeing that one was posted 22 hours ago!
I put my extra Shishito peppers in a freezer bag last year (just whole, washed, dried, straight in the bag) and was able to cook them up for supper all winter long and we loved them. :) I didn’t think it affected the texture at all. :) I just blistered them like you do from frozen.
I bought a shishito pepper plant at Home Depot last year and it was very prolific! I liked waiting for them to turn red because they are sweeter then, kind of like a red bell pepper, and eating them raw.
Hey y'all, I love the Shishito peppers done this way. There is a Spanish pepper Padron pepper with looks so similar and is cooked the same way and served all the time in Spain. Just another reason to have TWO more peppers in the garden.
In Israel (and I think also in Mexico) people blister peppers directly on the fire (gas stove tops predominate here). Cuts down on the fat intake and keeps them from getting soggy while waiting to be set on the table. Also, whipped cashews with a squeeze of lemon make a nice satisfying dip that also adds no extra fat while delivering a creamy, satisfying texture.
I found a recipe on the Trader Joe’s website for Roasted Shishito Pepper Sauce that I’m going to try. It sounds delicious and they suggest using it on fish tacos, southwestern salad or even on a blt.
Jess just picked 10 cucumbers and 5 tomatoes from my raised bed... And made taziki sauce (sorry for my spelling) I love the stuff now I'm thinking Greek salad lol thank you thank Jess for keeping me alive 🙏💕🤗🇨🇦
Jessica!!! You probably won’t see this but I HAVE TO TELL YOUUU.. I’ve wanted to grow* shishitos for a couple years because you’ve made them sound like such a yummy easy snack/appetizer (and shout out to Gardener Scott who also loves them!) .. today I finally, finally, finally was able to harvest a few for the very first time! And we loved them. The TIMING of it all!! Haha. Thanks lady 😘😘
I cut the tops off, blister them, and add them to breakfast burritos with garlicy spinach, fresh salsa, scrambled eggs, chorizo or breakfast sausage, and pepper jack cheese.
Timely video. So glad you mentioned breaking the skin. lol Can totally see how I would have found out the hard way! Dipping sauce idea is helpful too. That pause of...needs more x, is so relatable. Blistered Shishitos is what we will be having with dinner this evening, thank you! We have about ten unexpectedly healthy volunteer Shishitos this year. From one single trial plant last year. Which I thought pretty much failed with a bare few tiny awful bitter peppers (soil stuff) so abandoned it. That sad pepper's children came up in clumps, after we fixed the soil issues. Transplanted around as canaries to other problem bags. Normal size peppers on lush normal pepper plants. This is also in 5-10 gallon cheap fabric pots too, not exactly a great microcosm to start with! I figured chopping them into a dehydrated powdered seasoning pepper medley, with the other surviving volunteer highly productive peppers, wasn't going to handle the amount of blessings. ;)
I think this is my first time commenting after years of watching, but I grew some shishito plants this year after seeing how amazing yours looked in previous videos. It's my first time growing something successfully at this property! My husband likes them blistered and glazed in a honey teriyaki. Thank you so much for introducing us to this pepper that I wouldn't have discovered otherwise. It's given me a big boost of confidence to have something that survived my desert region this year and actually make it to our kitchen.
I have been waiting all season for this recipe and after seeing this I went to my local nursery and bought a pack of seeds and planted 4 seeds since my last frost date isnt until December 7th 🤣
I use them in Cowboy Candy when I want to make it a bit less spicy than you get with all spicy peppers--or don't quite have enough jalapenos for a full batch. The similar size makes it easy enough. I also use them in place of Bells in Potatoes O'Brien. If I want to preserve them, I just under cook the potatoes and flash freeze before bagging. If I want to preserve just the Shishitos, I chop, saute then flash freeze! So good!
Yesterday I just made cowboy candy with all the different peppers I had left in my freezer from last year. This time I ground up the peppers to make the cowboy candy. I used shishitos, bells, jalapenos, plobanos, banana peppers, lipstick peppers and a few others. My hubby and I don't like super hot food. This had just the right amount of heat since I just used 2 fresh jalapenos. The frozen ones I had in the freezer were milder jalapenos. Love it ground up! So much easier to use on things. Just made nachos for dinner tonight and we put it on that. So good.
I’ve been dreaming of this since your video last year. Grew my own Shishitos and enjoyed every bite tonight! Thank you for sharing something so simple but absolutely delicious.
I started growing Shishitos last year after hearing you talk about them 3 years ago. Love them and make them like you do. This year I have 3 plants and have already harvested a gallon two weeks ago, and another last week, and there are that many more out in the garden now to harvest! Last year I cut them crossways and froze them. I stuffed a roasted chicken with them. The chicken and sauce from the roast was delicious!
You talking about blistered shishito peppers in the past got me to grow them for the first time this year. I've got 6 plants and I eat them almost every day. You do get a hot one every now and then. I do add a bit of red pepper flake while blistering them as I like the little extra kick. I'm addicted.
I have been wanting to try these but my family does not like hot at all. I have gotten different opinions on these. Some say they are not hot at all, some say they have a kick. I have had the seeds for two years but not planted them, maybe next year I'll put them in and see what happens.
@@colliecoform4854 I get a hot one every 12-15 peppers, but it's not real hot, much less than a jalapeno. It's actually a pleasant hot to me. I wish all of them were like that. You've got try growing a few plants. You will never know how good they are if you don't try them.
THANK YOU I want to learn about peppers. I have so much to learn. I have used and LOVE bell peppers any way at all. Then cowboy candy a couple years ago. That's it and now at 76,. I WANT to learn what I've been missing and this sure helps.
My soil has been iffy this year, the Shishitos I have harvested are about half that length before turning red. Still taste really good! I've done just salt and a squeeze of lemon (because that's what I had on hand). So simple yet stupid delicious! Even with the miniature harvests I'm still glad I planted these this year.
Great timing! I forgot where I planted my Shishito peppers but found them today (2 red) so all picked, steamed with olive oil, eggplant and tomatoes for dinner. Rather than poking holes I took tops off (chickens happy). Thank you! 😋
I froze them last year, just washed and threw in a ziplock. The flavor and texture was still delicious enough I have 50 shishito plants in my garden this year. I'm just washing and vacuum sealing them.
@@suehill6194 3 will still give you a lot of shishitos, they're by far my most prolific pepper. I'm just a little obsessed and need them all year long 😄
I have fermented shishitos many times. I slice them thick, add a few cloves of sliced garlic, with a 4% salt brine and let them sit for 3 weeks. I then use them puréed in guacamole, or just toss them in an egg scramble, or a salad , tacos, nachos, etc. They are awesome this way!
To store excess, I have just washed them, dry and store in a freezer bag. I pull about 18-20 out for my husband and me. I cut them in bite size pieces and sauté/blister them frozen with onions. Then add chopped garlic, sometimes black beans and/or corn and chopped cooked chicken. At the end add cilantro and lime juice and of course salt and pepper. Then I either put this a top tostada shells with refried beans and top the whole thing off with a little cheese, sour cream and a drizzle of siracha. Or you can put the mixture between two flour tortillas and make a Shishito quesadillas! For some reason I didn’t like the blustered Shishitos and wasn’t going to grow them again, but once I found this way to use them, I’m growing more!
I was looking for this video on the farmers table lol I had a mystery pepper plant that was supposed to be poblanos but turns out they are shishito peps! Never had them- thanks for the recipe! Going to try here shortly
Yes blister chop freeze flat till frozen bag up to deep freeze. Then when thawing ..... recipe 8 oz cream cheese softened, 8 oz cream cheese, half cup or more to your liking shredded cheddar, 1 cup cooked chopped bacon, and a little of that bacon greese isnt bad. Add your chopped peppers. Chip dip jalapino popper filling all sorts of uses. This recipe is a staple in my house
I got this recipe from a guy at the farmer's market, amazing! Mix 1 and 1/2 T of soy sauce, 1 T of vinegar and 1 scant teaspoon of sugar. Set aside. Heat skillet over med. heat; add a small ant of olive oil. Add peppers and saute for about 45 sec. Add soy sauce mixture and stir quickly to coat. Ready to serve. Yum
I hope you keep making these types of videos! Knowing what to do with the harvest is my biggest learning curve. As for the peppers... Here in NM venders will set up in random parking lots and road sides and roast fresh green chilie peppers that you can buy. I bought a entire box (probably 50lbs of roasted peppers) used some fresh and froze the rest. Thawed peppers are really mushy but I blended them up to a sauce consistency and added them in everything I could. They still taste fresh from the roasters that way but you don't have the texture problem of soft mushy peppers.
I do the peppers the same way as you. My sauce is what differs. I use Dukes Mayo with fresh squeezed lemon juice, minced fresh garlic and Season All-Season salt to taste. 😋 yum
We grow shishito peppers here in NH with an awesome harvest. Last year we pickled our left over assorted peppers. Meaning any variety we didn't use before going bad, I threw in batches of pickled peppers. They came out great! We also freeze dried lots of them. Again, they came out great. We are still using them in recipes that call for bell peppers....chili, omelets, to top steak with onions and mushrooms.
Hi Jess! In Sicilian families we grow a similar pepper called the Melrose. My mom and grandmother used to cut off the ends and stuff with a mixture of soaked bread and either anchovies or Italian sausage. They would also freeze them this way and then they would bake or fry them up. They were my favorite birthday meal in February!! So I always had mine from freezer to frying pan.
The Hubby and I just finished an appetizer of shishito peppers with your aioli and YUM.....I have some shishito peppers but not enough to harvest and after having tried this, I'm planting a bunch more !! Thanks so much !!
Take a deep breathe. Watching this I had a hard time catching mine! You are such a beautiful soul and inspiration. You’ve got so much going on and all eyes are on you. Being a content creator has got to be insanely hard to do. You’re doing an amazing job you’ve touched the lives of so many people. Thank you for all you do. You’ve inspired myself and others so much. As with gardening life is full of seasonal changes be it weather or contaminated soil. Keep on with the ebb and flow. Keep shining bright. Take care friend.🌻
"Ask me how I know about that." 😂 Yup, that would be me! Good recipe. Thanks for telling us that when they get red, the walls are thinner. I like the meatier, thick walled peppers. Like the aioli idea!
You always inspire me Jess by your cooking by your growing delicious food in your garden by your inspiration thank you for all you do you are so blessed and you bless my life too!!🤗💚💚💚
I took the red ones and made Italian sausage and peppers in a fry pan. I threw the frozen peppers right in with the sausage, just use the frying pan cover for shelter, it spatters…😂 🌶
I grew some this year and mine are jalapeño hot. A local farm store had them as starts. They look like your peppers 🤷♀️. My son absolutely loves them. Green, red doesn’t matter to him. He cooks them with his dinner every night. My plant actually ran out of peppers on it 🤣. Next year, I’ll be getting an extra plant for him so I can have some too.
Angela Lormand yep I picked a red one and it was soooo hot,I drank 3 glasses of cold milk,I tried all the tricks to stop the burning ,My mouth burnt for 4 hours I have not touched one since but I grow them because My Grandkids 2 of them Love them and have not gotten a hot one and wouldn't care if they did..Lol
@@deniseallee2802 the one I tried was green. I’ll grow more for Carson next year since he can empty my bush faster than it produces. I’ll try them again… maybe 🤣
1 out of 10 Shishitos from any plant will be hot, no way to tell until you bite into them 🥵. I have been the unlucky one most of the time and got them all on my plate 😅
I grew Shishitos because of you! We’ve already eaten them blistered and I made an aioli that I found on Pinterest. My entire family loved them! Thank you! Next year… more Shishito plants. 😉
A good aioli that I had introduced to me years ago was made with Wasabi and I cannot begin to describe how well it complements anything sweet. It's the best dip for sweet potato fries!
As others have commented we also use them in place of green peppers in any type of dish and I mix them into cowboy candy along with Jalapenos, Nadapenos and Peperchinins to make the cowboy candy a little more mild.
My Korean neighbor got me hooked on them. She just calls them wrinkly peppers. She picks hers on the small size to pop in stir-fries. I allow mine to grow full size. These are my favorite garden snack while working in my garden. They never make it to my kitchen lol I eat them raw straight off the plant😊
This is my first year growing them! Instead of salt I throw a splash or two of soy sauce in at the end, turn off the heat and let it cook off. Oh man, the soy sauce just adds a deeper flavor. I make basically the same aioli but roast the garlic first which gives it a lovely, toasty sweetness.
I tried them with pickled cucumber, onions and garlic. The brine was 50 percent water and 50 percent vinegar. They reminded me of pepperoncini peppers.
I’m not usually a person that comment’s on video’s, but i have been watching you for awhile and you have really inspired and taught me so much! I’m finally able to move out of the big city and back to my tiny country home town of less than 1,000 ppl! I crave and miss the country farming life so bad. I just wanted to say Thank you for helping me really realize what matter’s to me.
That is a beautiful thing.. God bless your endeavors.
@@anitafanshaw8932 Thank you, god bless you as well. :)
That's so sweet. I wish you all the best!!
I do freeze the shishitos after blistering them with the seeds and cap removed. You can blend some up and add it to your normal aioli to use as a salad dressing that will bring that yummy taste of Summer back to a Winter salad. Also, try smoked paprika in the aioli or a pinch of cumin.
I absolutely LOVE these dehydrated! I just cut them in half, cut the seeds out, and dehydrate them. when you want to add it into something grab a handful and crunch it into your food and allow it to rehydrate. I rationed my last years stock and was genuinely sad when it was gone. I have put it into quiche, venison steaks (cooked them with the onions), etc. SO GOOD and a great way to put it up!
Have you tried blistering them first, prior to dehydrating? Wondering if it makes the flavor much better.
I absolutely adore your using the harvest videos. You’ve given me so many ideas I never would have thought of or have seen elsewhere. Thank you!
Same, I don't know how to cook and I like simple recipes
I had gads of shishito peppers last year - more than we could possibly eat fresh so at the end of the season, I sliced them into thin rings and pickled them (just quick refrigerator pickling). They're fantastic on salads, omelets, spaghetti, pizza, burgers, sandwiches, etc. They lasted months in the fridge. So yummy!! 🤤
Hi, Jess. I went to my garden with a cup of coffee just now to pick my chamomile. In my hand was a small jar and my coffee and I was pinking away while fighting the ants off my blooms. After a few seconds I looked down and noticed that I had put the blooms in my coffee. Uh oh! I wondered if you’ve ever put your harvest in your coffee? 😉 Happy Sunday.
Oh yes I have
haha
@@Angvb14 haha…I had a similar thought 😵💫
Had to come back to watch this because I'm over here dreaming about these peppers. 🌶😋
I came back to watch it too because I couldn't remember if I needed to poke holes in them. I'm making these tomorrow.
I've been reading about the different heat levels of the peppers that I'm growing and found something interesting. Due to the hotter temperatures and lack of rain this year some mild to medium heat peppers are much hotter than ever! It's gotten to the point that some restaurants are having to change their recipes to accommodate the higher heat levels and some actually testing each pepper before using it as they can vary greatly from pepper to pepper. So, if your cooking with them and expecting mild but bite into something much hotter, don't blame the seed or think that you picked the wrong type automatically. It may just be that pepper.
I agree. My shishitos are hot this year.
I Love that you have added cooking to your channel. Bless you with Gods abundant Love
I grew several of these this year and LOVE blistering them and eating them!
Love these! I make a Sriracha aioli for them. Mayo,sriracha, paprika, granulated garlic, cracked black pepper YUM You’ve inspired my love of gardening & I cannot be more thankful ❤️
My family and I love Shishito peppers! Our favorite way is blistered in the avocado oil, salted and served with sliced Manchego cheese! Yum!!
Makes wonderful dried red powder. Super delicious and fragrant. If they turn red, dry them and grind them - seeds and all. Add to soups and use as dry rub ingredient or as sprinkle topper to food. Wonderful!
Shishito pepper is one of Japanese pepper varieties.
We often cook them as Tempura. It’s so tasty.
YES I’ve been waiting for this one 😍😁🌻
Shishito peppers are my favorite! I just chop off the stem end and saute in extra virgin olive oil with halved cherry tomatoes and chopped onion. Then, use to top a hotdog or some sort of beef sandwich. Or I top a bowl of rice and beans with the mixture. So delicious!
That sounds so good!
Hey Jess! The shishitos are sooooo prolific here in NE Florida, too. I have stopped trying to save them for blistering, I've simply started using them in any recipe where I might green bell peppers. Most recently, I just pop them into my "Meadow Medley" -- a saute whatever veggies came up this week, particularly when there's not enough of any one thing for a "dish" -- usually I am combining eggplants, okra, tomatoes, and the peppers. Thanks for the great idea on the dipping sauce.
I love the ask me how I know, we have all had that moment!!
❤the cream cheese roasted peppers spread idea! Look forward to you telling us how it goes 💚👍🍀🐢
I found a Chef Morimoto video where he deep fries (to blister), then stuffs them with goat cheese. Jess might need to buy goats again if that works 🤣
Mayo,
Mayo, garlic, lemon juice, lemon zest and anchovy paste absolutely the best dip.
You introduced us to shishitoes. The plants are so, so prolific! My husband loves them!! I cut them up and fermented them. He really loves them this way! I actually do too!
I wondered about fermenting them! Thanks for your comment I think I’ll try that! 🎉
Shoshito peppers are mostly not hot.... until you find the hot ones. 🙂 I've experienced this in restaurants as well as my own garden. They are all over the place.
I like them blistered with garlic, salt and a bit of lime!
Making this in 2024 and so excited!!
I love this "Use the harvest" 😍 also this looks delicious!
So glad you posted another video today. I love when you post!
I am so glad you made an informative video on this! All the times you have talked about it, I’ve never seen you make them. It was literally 3 days ago I was searching “Roots and Refuge blistered shishitos” and couldn’t find anything 😂 I got a huge chuckle seeing that one was posted 22 hours ago!
I put my extra Shishito peppers in a freezer bag last year (just whole, washed, dried, straight in the bag) and was able to cook them up for supper all winter long and we loved them. :) I didn’t think it affected the texture at all. :) I just blistered them like you do from frozen.
I bought a shishito pepper plant at Home Depot last year and it was very prolific! I liked waiting for them to turn red because they are sweeter then, kind of like a red bell pepper, and eating them raw.
Hey y'all, I love the Shishito peppers done this way. There is a Spanish pepper Padron pepper with looks so similar and is cooked the same way and served all the time in Spain. Just another reason to have TWO more peppers in the garden.
I love shishito peppers ❤️❤️❤️
Found the shishitos today, blistered them, made rhe aioli, and oh my goodness!!! So easy and SO delicious!
Thanks for the recipe!
In Israel (and I think also in Mexico) people blister peppers directly on the fire (gas stove tops predominate here). Cuts down on the fat intake and keeps them from getting soggy while waiting to be set on the table.
Also, whipped cashews with a squeeze of lemon make a nice satisfying dip that also adds no extra fat while delivering a creamy, satisfying texture.
Fat is good for you!
@@RestorationAcresTN some fat, sometimes
I found a recipe on the Trader Joe’s website for Roasted Shishito Pepper Sauce that I’m going to try. It sounds delicious and they suggest using it on fish tacos, southwestern salad or even on a blt.
Jess just picked 10 cucumbers and 5 tomatoes from my raised bed... And made taziki sauce (sorry for my spelling) I love the stuff now I'm thinking Greek salad lol thank you thank Jess for keeping me alive 🙏💕🤗🇨🇦
I’ve been pickling mine like bread and butter pickles with one cayenne in the jar. Sweet and spicy.
Jessica!!! You probably won’t see this but I HAVE TO TELL YOUUU.. I’ve wanted to grow* shishitos for a couple years because you’ve made them sound like such a yummy easy snack/appetizer (and shout out to Gardener Scott who also loves them!) .. today I finally, finally, finally was able to harvest a few for the very first time! And we loved them. The TIMING of it all!! Haha. Thanks lady 😘😘
We froze these last year. Pierce and freeze. Then we blister in the air fryer and the texture is great!
I cut the tops off, blister them, and add them to breakfast burritos with garlicy spinach, fresh salsa, scrambled eggs, chorizo or breakfast sausage, and pepper jack cheese.
Timely video. So glad you mentioned breaking the skin. lol Can totally see how I would have found out the hard way! Dipping sauce idea is helpful too. That pause of...needs more x, is so relatable. Blistered Shishitos is what we will be having with dinner this evening, thank you!
We have about ten unexpectedly healthy volunteer Shishitos this year. From one single trial plant last year. Which I thought pretty much failed with a bare few tiny awful bitter peppers (soil stuff) so abandoned it. That sad pepper's children came up in clumps, after we fixed the soil issues. Transplanted around as canaries to other problem bags.
Normal size peppers on lush normal pepper plants. This is also in 5-10 gallon cheap fabric pots too, not exactly a great microcosm to start with! I figured chopping them into a dehydrated powdered seasoning pepper medley, with the other surviving volunteer highly productive peppers, wasn't going to handle the amount of blessings. ;)
I think this is my first time commenting after years of watching, but I grew some shishito plants this year after seeing how amazing yours looked in previous videos. It's my first time growing something successfully at this property! My husband likes them blistered and glazed in a honey teriyaki. Thank you so much for introducing us to this pepper that I wouldn't have discovered otherwise. It's given me a big boost of confidence to have something that survived my desert region this year and actually make it to our kitchen.
I have been waiting all season for this recipe and after seeing this I went to my local nursery and bought a pack of seeds and planted 4 seeds since my last frost date isnt until December 7th 🤣
I froze my shishitos (after seeding them) and have been pretty happy with blistering them straight from the freezer.
I use them in Cowboy Candy when I want to make it a bit less spicy than you get with all spicy peppers--or don't quite have enough jalapenos for a full batch. The similar size makes it easy enough. I also use them in place of Bells in Potatoes O'Brien. If I want to preserve them, I just under cook the potatoes and flash freeze before bagging. If I want to preserve just the Shishitos, I chop, saute then flash freeze! So good!
Yesterday I just made cowboy candy with all the different peppers I had left in my freezer from last year. This time I ground up the peppers to make the cowboy candy. I used shishitos, bells, jalapenos, plobanos, banana peppers, lipstick peppers and a few others. My hubby and I don't like super hot food. This had just the right amount of heat since I just used 2 fresh jalapenos. The frozen ones I had in the freezer were milder jalapenos. Love it ground up! So much easier to use on things. Just made nachos for dinner tonight and we put it on that. So good.
They are wonderful pickled whole, as well. Serve with pizza or on an antipasto platter. YUM.
I am so glad you shared this recipe! I am so excited to try this!
Thanks for sharing and always looking out for us that follow you. Keep up the good work and God bless you all
I bless you till next time
I’ve been dreaming of this since your video last year. Grew my own Shishitos and enjoyed every bite tonight! Thank you for sharing something so simple but absolutely delicious.
I’ve been eating these since 2020 since you told us about them, and the aioli is soooo good! Jess these are my very favorite
I started growing Shishitos last year after hearing you talk about them 3 years ago. Love them and make them like you do. This year I have 3 plants and have already harvested a gallon two weeks ago, and another last week, and there are that many more out in the garden now to harvest! Last year I cut them crossways and froze them. I stuffed a roasted chicken with them. The chicken and sauce from the roast was delicious!
I love watching you and your family 😊
You talking about blistered shishito peppers in the past got me to grow them for the first time this year. I've got 6 plants and I eat them almost every day. You do get a hot one every now and then. I do add a bit of red pepper flake while blistering them as I like the little extra kick. I'm addicted.
I have been wanting to try these but my family does not like hot at all. I have gotten different opinions on these. Some say they are not hot at all, some say they have a kick. I have had the seeds for two years but not planted them, maybe next year I'll put them in and see what happens.
@@colliecoform4854 I get a hot one every 12-15 peppers, but it's not real hot, much less than a jalapeno. It's actually a pleasant hot to me. I wish all of them were like that. You've got try growing a few plants. You will never know how good they are if you don't try them.
I HAVE LITERALLY BEEN WAITING on YOU, for THIS video!🧡🧡🧡Rogersville, Tennessee
Just got a large bag of these from a farm share, didn't know what to do with them and then this comes up, PERFECT!
THANK YOU I want to learn about peppers. I have so much to learn. I have used and LOVE bell peppers any way at all. Then cowboy candy a couple years ago. That's it and now at 76,. I WANT to learn what I've been missing and this sure helps.
My soil has been iffy this year, the Shishitos I have harvested are about half that length before turning red. Still taste really good! I've done just salt and a squeeze of lemon (because that's what I had on hand). So simple yet stupid delicious! Even with the miniature harvests I'm still glad I planted these this year.
Great timing! I forgot where I planted my Shishito peppers but found them today (2 red) so all picked, steamed with olive oil, eggplant and tomatoes for dinner. Rather than poking holes I took tops off (chickens happy). Thank you! 😋
I froze them last year, just washed and threw in a ziplock. The flavor and texture was still delicious enough I have 50 shishito plants in my garden this year. I'm just washing and vacuum sealing them.
50 plants! 😍
..girrrrl! I was just thinking maybe I should've planted a few more than 3 plants. I like how you think! :)
@@suehill6194 3 will still give you a lot of shishitos, they're by far my most prolific pepper. I'm just a little obsessed and need them all year long 😄
@@kathleencrozier2584 it may have been excessive, but only one way to find out 😄
@@rachelschlabach3282 oh yes, they sure are prolific..2nd year growing them and they are loaded! (They are lovin the heat!)
I have fermented shishitos many times. I slice them thick, add a few cloves of sliced garlic, with a 4% salt brine and let them sit for 3 weeks. I then use them puréed in guacamole, or just toss them in an egg scramble, or a salad , tacos, nachos, etc. They are awesome this way!
To store excess, I have just washed them, dry and store in a freezer bag. I pull about 18-20 out for my husband and me. I cut them in bite size pieces and sauté/blister them frozen with onions. Then add chopped garlic, sometimes black beans and/or corn and chopped cooked chicken. At the end add cilantro and lime juice and of course salt and pepper. Then I either put this a top tostada shells with refried beans and top the whole thing off with a little cheese, sour cream and a drizzle of siracha. Or you can put the mixture between two flour tortillas and make a Shishito quesadillas! For some reason I didn’t like the blustered Shishitos and wasn’t going to grow them again, but once I found this way to use them, I’m growing more!
I was looking for this video on the farmers table lol I had a mystery pepper plant that was supposed to be poblanos but turns out they are shishito peps! Never had them- thanks for the recipe! Going to try here shortly
Love shishitos! I’m definitely growing them next year 😊👍🏼
Thanks for a great way to use our harvest! Just what we all need. Yumm
Yes blister chop freeze flat till frozen bag up to deep freeze. Then when thawing ..... recipe 8 oz cream cheese softened, 8 oz cream cheese, half cup or more to your liking shredded cheddar, 1 cup cooked chopped bacon, and a little of that bacon greese isnt bad. Add your chopped peppers. Chip dip jalapino popper filling all sorts of uses. This recipe is a staple in my house
8 ox cream cheese
8 oz sour cream*
Thank you, Jess 💚
I got this recipe from a guy at the farmer's market, amazing! Mix 1 and 1/2 T of soy sauce, 1 T of vinegar and 1 scant teaspoon of sugar. Set aside. Heat skillet over med. heat; add a small ant of olive oil. Add peppers and saute for about 45 sec. Add soy sauce mixture and stir quickly to coat. Ready to serve. Yum
Last summer once we got tired of eating them fresh i used them up in my cowboy candy. They blended nicely.
Shishito peppers are delicious I love growing them💚
You dip and eat seeds and all? YUM!!!!!
Shishitos blistered in sesame oil and dipped in homemade ponzu sauce are my favorite! 🙌
What is ponzu sauce?
@@virginiaallisonpeck2517 it’s a Japanese dipping sauce. Google for recipe.
@@OurCrazyGypsyLife thanks 😊
I hope you keep making these types of videos! Knowing what to do with the harvest is my biggest learning curve. As for the peppers... Here in NM venders will set up in random parking lots and road sides and roast fresh green chilie peppers that you can buy. I bought a entire box (probably 50lbs of roasted peppers) used some fresh and froze the rest. Thawed peppers are really mushy but I blended them up to a sauce consistency and added them in everything I could. They still taste fresh from the roasters that way but you don't have the texture problem of soft mushy peppers.
I do the peppers the same way as you. My sauce is what differs. I use Dukes Mayo with fresh squeezed lemon juice, minced fresh garlic and Season All-Season salt to taste. 😋 yum
Just enjoying a meal right now from the garden - love to see recipes to use up the bounty!
We grow shishito peppers here in NH with an awesome harvest. Last year we pickled our left over assorted peppers. Meaning any variety we didn't use before going bad, I threw in batches of pickled peppers. They came out great! We also freeze dried lots of them. Again, they came out great. We are still using them in recipes that call for bell peppers....chili, omelets, to top steak with onions and mushrooms.
Hi Jess! In Sicilian families we grow a similar pepper called the Melrose. My mom and grandmother used to cut off the ends and stuff with a mixture of soaked bread and either anchovies or Italian sausage. They would also freeze them this way and then they would bake or fry them up. They were my favorite birthday meal in February!! So I always had mine from freezer to frying pan.
The Hubby and I just finished an appetizer of shishito peppers with your aioli and YUM.....I have some shishito peppers but not enough to harvest and after having tried this, I'm planting a bunch more !! Thanks so much !!
I put shishito peppers in so many dishes. With breakfast potatoes, pepper steak and on the grill with bbq
Grew these this year for the first time and used your recipe. You have me hooked 😊
Take a deep breathe. Watching this I had a hard time catching mine! You are such a beautiful soul and inspiration. You’ve got so much going on and all eyes are on you. Being a content creator has got to be insanely hard to do. You’re doing an amazing job you’ve touched the lives of so many people. Thank you for all you do. You’ve inspired myself and others so much. As with gardening life is full of seasonal changes be it weather or contaminated soil. Keep on with the ebb and flow. Keep shining bright. Take care friend.🌻
We ate blistered shishitos at fancy pants restaurant in Aspen last night….they were good but they weren’t the same without Jess’ aoli!! Yumm
Looks yummy :) I would love to see all the stuff you’re working on in the kitchen
"Ask me how I know about that." 😂 Yup, that would be me! Good recipe. Thanks for telling us that when they get red, the walls are thinner. I like the meatier, thick walled peppers. Like the aioli idea!
You always inspire me Jess by your cooking by your growing delicious food in your garden by your inspiration thank you for all you do you are so blessed and you bless my life too!!🤗💚💚💚
Thanks as always for being so lovely! So much encouragement!
I have 4 shishito plants and have frozen 2 gallons! I like to do like in like 3 minutes in the air fryer!
My pepper plants are quite puny and only producing tiny fruits, but I got a pepper haul from the farmers market, so thanks for the ideas!
I would love a use the harvest video showing how to use all the rampicante squash. I have four plants and I am swimming in ramopicante
Tried this yesterday and it’s a new favourite!!
I meant to add, I can not wait to try out this recipe. Thanks Jess!! Many blessings be yours
Oh wow, I am so doing that. Thank you ,,,, looks amazing!! Blessings to you all!!
At a glance I thought the title was “Blessed Shishito Peppers” 😂 although I’m sure yours were well blessed along with blistered!
I took the red ones and made Italian sausage and peppers in a fry pan. I threw the frozen peppers right in with the sausage, just use the frying pan cover for shelter, it spatters…😂 🌶
I grew some this year and mine are jalapeño hot. A local farm store had them as starts. They look like your peppers 🤷♀️. My son absolutely loves them. Green, red doesn’t matter to him. He cooks them with his dinner every night. My plant actually ran out of peppers on it 🤣. Next year, I’ll be getting an extra plant for him so I can have some too.
Angela Lormand yep I picked a red one and it was soooo hot,I drank 3 glasses of cold milk,I tried all the tricks to stop the burning ,My mouth burnt for 4 hours I have not touched one since but I grow them because My Grandkids 2 of them Love them and have not gotten a hot one and wouldn't care if they did..Lol
@@deniseallee2802 the one I tried was green. I’ll grow more for Carson next year since he can empty my bush faster than it produces. I’ll try them again… maybe 🤣
My shishitos were hot last year when I grew them. Growing them again this summer too.
1 out of 10 Shishitos from any plant will be hot, no way to tell until you bite into them 🥵. I have been the unlucky one most of the time and got them all on my plate 😅
@@amandaaiken3222 sounds like me 🤣
I grew Shishitos because of you! We’ve already eaten them blistered and I made an aioli that I found on Pinterest. My entire family loved them! Thank you! Next year… more Shishito plants. 😉
A good aioli that I had introduced to me years ago was made with Wasabi and I cannot begin to describe how well it complements anything sweet. It's the best dip for sweet potato fries!
@@sissinoklahoma2057 how did you make yours
@@tinakelch9471 I went simple when recreating it at home. Just mayonnaise with Wasabi paste and garlic salt to taste. Hope you enjoy it!
Try lime essential oil from dōterra in your cream Cheese mix so it's not too runny but with a similar bang!
As others have commented we also use them in place of green peppers in any type of dish and I mix them into cowboy candy along with Jalapenos, Nadapenos and Peperchinins to make the cowboy candy a little more mild.
My Korean neighbor got me hooked on them. She just calls them wrinkly peppers. She picks hers on the small size to pop in stir-fries. I allow mine to grow full size. These are my favorite garden snack while working in my garden. They never make it to my kitchen lol I eat them raw straight off the plant😊
This is my first year growing them! Instead of salt I throw a splash or two of soy sauce in at the end, turn off the heat and let it cook off. Oh man, the soy sauce just adds a deeper flavor. I make basically the same aioli but roast the garlic first which gives it a lovely, toasty sweetness.
Just tried these today and I have to say, I compare them to the flavor of buttery popcorn. SOOOOO good!!!
I tried them with pickled cucumber, onions and garlic. The brine was 50 percent water and 50 percent vinegar. They reminded me of pepperoncini peppers.
Nice!