I am a total spice wimp (mild salsa only). But, Jessica Sowards of Roots & Refuge, and now you, are championing the Shisito. I might have to grow them next year.
That sounds great Scott! Can I urge you to try a wok next time? I see you have a gas range. IF the burner has a removable black cap, you can remove the cap, and light the burner with a grill lighter, resulting in essentially a "wok burner" (a blow torch shooting up from the center). We do it all the time, and is FANTASTIC for searing things like this
First time I ate them was as a tapas dish in Barcelona. My mind was telling me that this was hot pepper and was careful with my first bite as I can't handle hot peppers well. I was completely surprised that there was no heat at all and cleared the dish fast. That was 30 months ago. I was on the hunt for the seeds when we came back from that vacation trip; and have been growing them since. I throw the green Shishito in the hot oily pan with drippings right after cooking /searing meat, and cook them just like Gardener Scott, adding seasonings as needed. Lip smacking good! Thank you Gardener Scott for that well explained video, that I will definitely share with friends and family when I give them the peppers (raw) to cook. I save the red Shishito peppers to dry them whole, and grind them later to mix together with hot pepper flakes - to decrease heat. The title of this video is very accurate.
Interesting video. I grow a variety of different peppers every season: this year one of my varieties is Shishito. I hadn't yet figured out how I would use these peppers so I started looking around for ideas. And, since I'm a regular viewer of your videos, I watched this one which I hadn't seen before. I remembered reading and interesting article last winter that explained these peppers are rather mild, with about 10% of them being quite spicy. I was intrigued, so decided to give them a try. After I watched your video, I went out and collected a few Shishitos, pan fried them as you recommended and the first one I tasted was distinctly spicy. Not uncomfortably so, but more heat than my wife would like. I tried two more and both were mild - and tasty especially with some lime juice. The next one had a lot of heat. Weird! I like these peppers whether mild or spicy. An aioli dip would be good and I'll give it a try. This is one weird pepper. Thanks for posting.
I found out about shishitos through Roots and Refuge and I am so happy I went to find them. They’re going in my garden next year. They’re so delicious!
Yes! Only three Shishito pepper plants in my garden have produced more than my family can eat and I have served them to guests all summer as well. It is my 7 year old grandson's favorite! I have never had a hot one. Mine never turn red, not enough sun.
I just tried this recipe with shishito peppers from my garden. I didn’t have dijon mustard, so I just made the dip without it and it was still so delicious. Thank you for sharing your recipe!
I grew shishito this year as part of my 1st year gardening. I didn’t know that it was supposed to be some trendy pepper and treated it like bell peppers… cooked it as part of a sofrito. Next time, I’ll try it the way you prepared it. Thanks!
I bought a shishito plant or two last year. Tons of small peppers. Tons. I didn’t grow them this year as I was wanting larger peppers. After seeing the video they are back on for next year!
I love Shishito peppers. I roast them whole with about a cup of diced red and green peppers in a dash of butter. Then I add the diced peppers to some rice noodles (you pick your favorite flavor) and top that with the Shishito peppers. A wonderful breakfast. I might try and overwinter a plant this winter. Great video. Thanks!!!
This reminded me of when I was a kid watching the Victory Garden on PBS. Roger would talk about the veggies that Marian was going to cook at the end of the show. I think that was their names. This was such a good video.
I'm definitely planting those this year. I toss them in a bit of oil and char them in my air fryer, salt and serve with a sprinkle of soy sauce & lemon. They are delicious!
I love growing all types of peppers but I haven't tried the Shishito yet. My favorites are Habaneros I love heat. Thanks for this idea for how to prepare peppers & serve them. I'll try this with some bell peppers for the non heat lovers in my family.
I'm growing them for the 2nd year. These plants are so prolific! I love them. It really grew like crazy in hydroponics inside last year. This year it's growing very nicely in a raised bed.
I love cooking certain dishes with ghost peppers I have grown in the garden. I only use a little at a time 1/2-1 pepper. They are powerful and concentrated so I use them up slowly and I have to keep them in the freezer so they don't go bad. I have sometimes saved seeds from previous years harvest and they are fairly viable. Now I can often get live plants from a regional seed company. However one plants pepper harvest is enough to last me 3 years. They are great in the frying pan when cooking hamburgers or other meats, but beware of the fumes. I also like to use a small amount when I make a cooked vegtable, tomato sauce & ground beef dish.
I grew two plants last summer and they were wonderful! We had them as an appetizer at a restaurant and fell in love. Like you we cook to blister remove from heat add sea salt, sprinkle with sesame seeds and a squeeze of lemon. Thank you for all of the information you provide it is truly appreciated!
I’m making pickles Shishitos for the first time. right at this moment they are in the water bath. Do you pickle yours green or red? I picked them green and then wondered if they would be better red. Thank you!
I've been growing Shishito for 3 years. I cook mine by searing in olive oil and seasoning with Nature's Seasoning and garlic powder. I'm trying Txorixero, a Basque pepper, for the first time this year.
Here's a tip, you can do this with any hot pepper too and it drastically brings down the heat, though you do need to slit them in half. It's a super popular dish in India and we actually sprinkle crushed mustard seeds along with salt and lemon juice on the peppers right after cooking. Love these, and always have them in the fridge since they are a side dish for practically any meal! Thanks for sharing - and do more cooking videos, Gardener Scott!!!
Well worth the watch. Need to find these seeds. I love growing peppers mostly for others because I can’t handle heat. This pepper is perfect. Thank you Gardener Scott
An absolutely perfect recommendation. I also have six plants and have been eating shishitos several times a week for a couple months. Extremely prolific and the more you harvest the faster they grow. I haven’t tried with dips but now I will. Thanks for a great video!
I'm going to try growing shishitos hydroponically. All the UA-cam hydroponic channels have very good luck with peppers. Khang Starr grows dozens of varieties with great results. I ordered a pack of seeds today. I wonder if you can grow plants from seeds from the hotter peppers and get a spicier variety. Using a wok for stir-frying is a natural. It should work very well. Peppers will overwinter to grow a second year and should produce all winter if kept under grow lights at a reasonable temperature.
I grew a Shishito this year as my Single Seed Challenge. I container garden and it performed beautifully. So many peppers! Now, I am in love with this charming little plant. I cook just as you said, seared with a garlic lemon sauce.
We discovered these peppers this year due to a recipe online. They are delicious! Hard to find in the grocery store though, I’ve only found them at Safeway. I will be growing these next year for sure. Thanks for the seed link!
Thank you for sharing! I really enjoyed this video where you brought your garden harvest to to kitchen. Very inspiring. I would like to see more videos like this.
Took your advice and grew these this year. I just cooked up my first batch -OMG, they are fantastic!!! Thank you so much for recommending. I will be adding more of these plants to my garden immediately.
Hello from Maryland! I discovered shishito peppers 7 years ago at Social in Fort Collins during my first trip to Colorado. Soon after, I started seeing them offered by restaurants in DC and MD. This is my first year with a vegetable garden, and shishitos were on my must-grow list! Thankfully, I found seeds at a local garden center, and the plants have been fantastic producers! I use the fish peppers that I’m growing to make an aioli that is like sriracha aioli to dip them in. I highly recommend looking into fish peppers, Gardener Scott! Cheers.
OMG! My mouth is watering! Definitely adding a packet of these seeds to my list for next year's garden!!! After watching your Monday morning live streams, I've realized I need to get more raised beds going before spring!
OK, you've convinced me to grow those lovely peppers! Now, I can't wait until next spring. It's good to have something nice to look forward to. I grew a lot of Anaheim peppers, and need recipes.... any ideas for me that you might enjoy? Thank you for the cooking demo, it's very helpful.
My favorite way to cook these: fry in a touch of oil as shown, and make a dipping sauce of soy sauce plus a bit of sugar or wasabi, per your preference (both are delicious). You can use the soy+ as a light glaze when the peppers are almost done--Yum! --but can be very hard to clean pan afterwards if so. :)
Hi Scott, Just tried this and it was quick and delicious. I'll have to plant more shishitos! However, the first two peppers I ate (out of 5) were hot. I guess it's always a surprise.
Master gardener and expert chef! Who knew? 😁 I love shishitos, and have been trying to find space for them. Maybe I’ll try harder after this glowing recommendation!
Last couple years I put about 3 plants each in 5 or 10 gallon pots. I did not top them and they grew to about 5’ tall. The plants took a lot of early abuse by not being planted right away and being in solo cups and overwatered. Once I got them potted, they took off. By August 1 I had so many I couldn’t harvest them fast enough. I have about 6 plants total. They are all turning red. I have a couple bowls of them on the counter. Some are getting kind of dry. I figure I will let them go and save them for seed. In the mean time, to use them up, I put a couple hands full in with my overwhelming supply of Roma and San Marzano and other very ripe tomatoes and cooked them down into a sauce. I must have over 100 Shishitos already and the plants are still producing plenty here In Chicago.
Great to see how you prep them. I heard about them a wee while ago, and have purchased seed this spring to get them started here in NZ. Looking forward to eating them!!
Just before Covid times, we discovered shishito’s the same way you did….at a restaurant! We planted 4 plants this year and have been enjoying the harvest for about 6 weeks. They will certainly appear in next year’s garden also!
I ordered shishito seeds last week and will be planting them in a week or so as our central Florida planting season is starting. After seeing your video, I'm really looking forward to eating this pepper! Thanks!
Im so excited. I stumbled across this type pepper about 7 months ago. Ordered some seeds and started indoors. I have babied them through the winter and then hardened them off. They finally got planted outside in a new bed last week! I left two plants in my grow bags and have 3 little peppers just starting to form🤗 I also have 3 plants inside in my hydroponic Gardyn . They are growing much slower but again, I look forward to trying them out. Do you notice the birds or squirrels trying to get to them? Thx for the video 👍🏻
I discovered a variety called Gypsy. Bigger than a Sweet Banana, but smaller than a Bell. They are a mild pepper. My Cubanelles are still trying to justify me planting them. The summer heat didn't do them any good. They are all Bonsai plants.
I had no idea about this pepper either. My wife told me about a month ago that this pepper was definitely going in the garden next year. I can see why. Great video!!
I love videos where you can tell the cook actually enjoys their food, instead of just putting on a show. 😄 I didn’t realize shishitos were uncommon. I haven’t grown them myself, but I have a friend who grows them every year and shares with us. I never really looked into growing them myself, but now I’m very curious. I’ll have to see if I can either fit them in next year or switch them out with something else. I may replace one of my ornamental peppers with them. 👍🏼
Love the video as I do of all your videos Gardener Scott. I started growing shishitos this year for the first time. I love em too. Nice flavor. A little smoky flavor but no heat. Only had one make my eyebrows perk up
I grew them last year but this year was a mess with the storms that hit us 3 different times. Freeze and 2 floods. So I'm am getting my beds ready for fall
You are right about these being delicious! I’m growing them for the first time this year. When I first heard about these peppers I thought could they really be THAT good? Yes! Yes they can! Do you ever pickle them? I’m listening to you while pickling my first ever batch of Shishitos. I’ve never tried them but I think they must be good! I do like Pepperoncini pickled so I thought it would be worth a try.
Yes! I grew Shishito this year and I am hooked! I've shared them with family who will likely grow their own next year. Have you heard of them being over wintered? I assume they can but wonder if there's any difference or tricks/tips. Thanks for sharing. I haven't tried them with dip but I have grilled them after tossing in oil and then added salt. YUM!
OH.MY.GOD. If you never got a hot shishito, Gardener Scott, then get down on your knees right now and thank whichever deity you hold close to your heart. For your day shall come! I have had my more than my share of shishitos, including some with heat, and last night was the WORST. Blissfully going along, popping them into my mouth, when all of a sudden I GOT ONE. A burn so bad that glass after glass of whole milk did not quench the flames. I finally tried brushing my teeth and rinsing with a pH=balancing rinse, and that made it possible for me to return to the table and pick at the rest of my dinner. We grow and eat chiles here in NM, and that shishito was as bad as a habanero, and much longer lasting. You just wait, your day will come! It's like Japanese roulette. In the meantime, revel in them.
I started growing it last year by accident. I have no idea where the seeds came from. I bought some seeds this year to compare to make sure that is what I have. Sure enough! I was only sceptical because I heard it referred to as a little spicy but none of mine are.
I heard of the shisito from Roots and Refuge. I planted 1 shishito,1 orange bell and 1 banana pepper. 2 days later I walked out to my garden and found all but my shishito
Had been stripped of their leaves by squirrels. I replanted the lost ones and again found all but the shishito stripped again. I didn't replant any if the others and kept the shishito. It got plenty of blooms and then a bunch of little peppers much time passed and the squirrels never bothered it, they had even stopped coming. While i was waiting for them to get a little bigger I went out one morning to find their leaved stripped but as I examined
it, I found 3 hornworms. I made short work of them! Now the leaves are coming back and the little peppers continued to grow. I will plant this tough little pepper from now on
Yes, awesomely good! This is my 2nd year growing these in Texas zone 8. However, I wish I could get mine to size up like yours, however my climate does what it will. Yours are super sized compared to mine. And.. indeed I get that hotter, spicy one ... Perhaps 1 of every 5 or 6.... so it is always a nice epicurian surprise!!
Haha ~ Shishito peppers CAN get hot, randomly. A friend of mine started growing them last year. They did not sell well at the farmers' market (nobody knew what they were) but he and his family love them. I would say maybe 10-15 percent of the ones grown in our climate seem to end up with some significant heat, even by New Mexico standards, lol. This is based on two years of VERY informal "data". Well worth a try to see how they do in different climates and growing conditions. We have a pretty short season (90 to 120 days, usually) and high elevation (6200-7,000 ft) and these peppers are prolific here also.
We have been growing these for years on our Market Farm as they are big sellers at the Farmer's Markets, would you believe we get $10.00 per pound. Thanks for all you do.
I'll grow Shishito Peppers next year and try them and I'd like to challenge you to try Hatch Peppers if you haven't already. In my opinion they are the best peppers.
I love that you're cooking from your garden in this one.
I am a total spice wimp (mild salsa only). But, Jessica Sowards of Roots & Refuge, and now you, are championing the Shisito. I might have to grow them next year.
I'm eating my shishito after cooking them in your way - and I just love them. So prolific in my garden. Thanks!
That sounds great Scott!
Can I urge you to try a wok next time? I see you have a gas range. IF the burner has a removable black cap, you can remove the cap, and light the burner with a grill lighter, resulting in essentially a "wok burner" (a blow torch shooting up from the center). We do it all the time, and is FANTASTIC for searing things like this
Thank you for that info! So great to know, as I wok at least 2 or 3 times a week! God bless!!
Good suggestion. I don't use my wok enough.
Great tip!
That job is perfect for a wok.
First time I ate them was as a tapas dish in Barcelona. My mind was telling me that this was hot pepper and was careful with my first bite as I can't handle hot peppers well. I was completely surprised that there was no heat at all and cleared the dish fast. That was 30 months ago. I was on the hunt for the seeds when we came back from that vacation trip; and have been growing them since. I throw the green Shishito in the hot oily pan with drippings right after cooking /searing meat, and cook them just like Gardener Scott, adding seasonings as needed. Lip smacking good! Thank you Gardener Scott for that well explained video, that I will definitely share with friends and family when I give them the peppers (raw) to cook. I save the red Shishito peppers to dry them whole, and grind them later to mix together with hot pepper flakes - to decrease heat. The title of this video is very accurate.
Oh boy! Planning to order some of these seeds. Thank you for showing how to cook them. Great video.
Hi jolene
Interesting video. I grow a variety of different peppers every season: this year one of my varieties is Shishito. I hadn't yet figured out how I would use these peppers so I started looking around for ideas.
And, since I'm a regular viewer of your videos, I watched this one which I hadn't seen before. I remembered reading and interesting article last winter that explained these peppers are rather mild, with about 10% of them being quite spicy. I was intrigued, so decided to give them a try.
After I watched your video, I went out and collected a few Shishitos, pan fried them as you recommended and the first one I tasted was distinctly spicy. Not uncomfortably so, but more heat than my wife would like. I tried two more and both were mild - and tasty especially with some lime juice. The next one had a lot of heat. Weird!
I like these peppers whether mild or spicy. An aioli dip would be good and I'll give it a try.
This is one weird pepper. Thanks for posting.
I found out about shishitos through Roots and Refuge and I am so happy I went to find them. They’re going in my garden next year. They’re so delicious!
Yes! Only three Shishito pepper plants in my garden have produced more than my family can eat and I have served them to guests all summer as well. It is my 7 year old grandson's favorite! I have never had a hot one. Mine never turn red, not enough sun.
Hi Pamela
I just tried this recipe with shishito peppers from my garden. I didn’t have dijon mustard, so I just made the dip without it and it was still so delicious. Thank you for sharing your recipe!
I have three 3 year old over wintered Shishito pepper plants here in L.A. They’re fabulous.
I have 6 plants. Grew last year and ate most raw. Added some to corn bread. Saved seeds. Hope they grow, 4" tall! Blessings, julie
They’re on my list for 2023… is it bad that I have to plan years out because there are SO many things I want to grow.
Take a short cut in your planting schedule and fit these in. You won't regret it.
I grew shishito this year as part of my 1st year gardening. I didn’t know that it was supposed to be some trendy pepper and treated it like bell peppers… cooked it as part of a sofrito. Next time, I’ll try it the way you prepared it. Thanks!
I bought a shishito plant or two last year. Tons of small peppers. Tons. I didn’t grow them this year as I was wanting larger peppers. After seeing the video they are back on for next year!
I got my shishito seeds from Baker Creek. I grew them for the first time this year and they are producing well.
I love Shishito peppers. I roast them whole with about a cup of diced red and green peppers in a dash of butter. Then I add the diced peppers to some rice noodles (you pick your favorite flavor) and top that with the Shishito peppers. A wonderful breakfast. I might try and overwinter a plant this winter. Great video. Thanks!!!
This reminded me of when I was a kid watching the Victory Garden on PBS. Roger would talk about the veggies that Marian was going to cook at the end of the show.
I think that was their names.
This was such a good video.
It was the best❤
My 2nd year growing Shishito peppers. LOVE them! So prolific too!
I'm definitely planting those this year. I toss them in a bit of oil and char them in my air fryer, salt and serve with a sprinkle of soy sauce & lemon. They are delicious!
I love growing all types of peppers but I haven't tried the Shishito yet. My favorites are Habaneros I love heat. Thanks for this idea for how to prepare peppers & serve them. I'll try this with some bell peppers for the non heat lovers in my family.
I'm growing them for the 2nd year. These plants are so prolific! I love them. It really grew like crazy in hydroponics inside last year. This year it's growing very nicely in a raised bed.
I love cooking certain dishes with ghost peppers I have grown in the garden. I only use a little at a time 1/2-1 pepper. They are powerful and concentrated so I use them up slowly and I have to keep them in the freezer so they don't go bad. I have sometimes saved seeds from previous years harvest and they are fairly viable. Now I can often get live plants from a regional seed company. However one plants pepper harvest is enough to last me 3 years. They are great in the frying pan when cooking hamburgers or other meats, but beware of the fumes. I also like to use a small amount when I make a cooked vegtable, tomato sauce & ground beef dish.
I grew two plants last summer and they were wonderful! We had them as an appetizer at a restaurant and fell in love. Like you we cook to blister remove from heat add sea salt, sprinkle with sesame seeds and a squeeze of lemon. Thank you for all of the information you provide it is truly appreciated!
I love growing Shishito! They produce so much. I use them to make pickles and they make an excellent flavored pickle!
I’m making pickles Shishitos for the first time. right at this moment they are in the water bath. Do you pickle yours green or red? I picked them green and then wondered if they would be better red. Thank you!
I've been growing Shishito for 3 years. I cook mine by searing in olive oil and seasoning with Nature's Seasoning and garlic powder. I'm trying Txorixero, a Basque pepper, for the first time this year.
I thought I was finished buying seeds. It seems I will always need more seeds. Thanks for the idea!
Never done buying seeds!!
Here's a tip, you can do this with any hot pepper too and it drastically brings down the heat, though you do need to slit them in half. It's a super popular dish in India and we actually sprinkle crushed mustard seeds along with salt and lemon juice on the peppers right after cooking. Love these, and always have them in the fridge since they are a side dish for practically any meal! Thanks for sharing - and do more cooking videos, Gardener Scott!!!
I discovered shishitos this year. 3 plants produced tons!
Well worth the watch. Need to find these seeds. I love growing peppers mostly for others because I can’t handle heat. This pepper is perfect. Thank you Gardener Scott
Even though it's not a hot pepper, I grew about a dozen plants for the 1st time this year. I love them.
Now I am buying some shishito peppers! Also, thank you for sharing your recipe!
I will grow these peppers next year. Thanks for sharing.
Grew this for the 1st time this year heard of it from roots and refuge
An absolutely perfect recommendation. I also have six plants and have been eating shishitos several times a week for a couple months. Extremely prolific and the more you harvest the faster they grow. I haven’t tried with dips but now I will. Thanks for a great video!
Ordered some of these pepper seeds as soon as I saw your video, thanks !!
Well, I’m sold based on watching you enjoy them!
I really like seeing you in the kitchen as well!
I'm going to try growing shishitos hydroponically. All the UA-cam hydroponic channels have very good luck with peppers. Khang Starr grows dozens of varieties with great results. I ordered a pack of seeds today. I wonder if you can grow plants from seeds from the hotter peppers and get a spicier variety. Using a wok for stir-frying is a natural. It should work very well.
Peppers will overwinter to grow a second year and should produce all winter if kept under grow lights at a reasonable temperature.
I just started growing these this year. They are awesome.
I grew a Shishito this year as my Single Seed Challenge. I container garden and it performed beautifully. So many peppers! Now, I am in love with this charming little plant. I cook just as you said, seared with a garlic lemon sauce.
Sounds great for our sizzling hot SW Arizona Desert garden. Thank you we will look into getting these seeds. Judi S.
There is also a great recipe for creamed shishitos online. Good stuff!
Hello there 👋👋
I am growing a lot of shishito peppers for the first time and I have a big harvest every time
A little tip, I toss the peppers in olive oil till coated rather than put the oil in the pan, it cuts down on the oil popping a bit.
We discovered these peppers this year due to a recipe online. They are delicious! Hard to find in the grocery store though, I’ve only found them at Safeway. I will be growing these next year for sure. Thanks for the seed link!
Thank you for sharing! I really enjoyed this video where you brought your garden harvest to to kitchen. Very inspiring. I would like to see more videos like this.
Took your advice and grew these this year. I just cooked up my first batch -OMG, they are fantastic!!! Thank you so much for recommending. I will be adding more of these plants to my garden immediately.
I grew 2 shishito peppers plant this year and I definitely will be growing more next year 🌱
Hello from Maryland! I discovered shishito peppers 7 years ago at Social in Fort Collins during my first trip to Colorado. Soon after, I started seeing them offered by restaurants in DC and MD. This is my first year with a vegetable garden, and shishitos were on my must-grow list! Thankfully, I found seeds at a local garden center, and the plants have been fantastic producers!
I use the fish peppers that I’m growing to make an aioli that is like sriracha aioli to dip them in. I highly recommend looking into fish peppers, Gardener Scott! Cheers.
OMG! My mouth is watering! Definitely adding a packet of these seeds to my list for next year's garden!!! After watching your Monday morning live streams, I've realized I need to get more raised beds going before spring!
Hi pretty 👋👋
I like shishito peppers also, but I grow Padron peppers, which are a variety from Spain that are also sautéed and served as a tapa.
These peppers are delish first year growing them awesome
Wow that was interesting! We grow a lot of Big Jim & Anaheim green chilis. I can't take a lot of heat so this is something I will look into. TFS
Im growing them for the first time this year. Thanks to JESS from Roots and Refuge, one of her favs.❤🌶
OK, you've convinced me to grow those lovely peppers! Now, I can't wait until next spring. It's good to have something nice to look forward to. I grew a lot of Anaheim peppers, and need recipes.... any ideas for me that you might enjoy? Thank you for the cooking demo, it's very helpful.
My favorite way to cook these: fry in a touch of oil as shown, and make a dipping sauce of soy sauce plus a bit of sugar or wasabi, per your preference (both are delicious). You can use the soy+ as a light glaze when the peppers are almost done--Yum! --but can be very hard to clean pan afterwards if so. :)
Yum!! Indeed! Thanks for the idea!
Hi Scott, Just tried this and it was quick and delicious. I'll have to plant more shishitos! However, the first two peppers I ate (out of 5) were hot. I guess it's always a surprise.
Master gardener and expert chef! Who knew? 😁 I love shishitos, and have been trying to find space for them. Maybe I’ll try harder after this glowing recommendation!
Thank you Gardener Scott, you got me hungry, I m tented to knock your door and ask for a few extra peppers 🙃
Thank you! So nice to see you cooking (in cast iron even!).
Last couple years I put about 3 plants each in 5 or 10 gallon pots. I did not top them and they grew to about 5’ tall. The plants took a lot of early abuse by not being planted right away and being in solo cups and overwatered. Once I got them potted, they took off. By August 1 I had so many I couldn’t harvest them fast enough. I have about 6 plants total. They are all turning red. I have a couple bowls of them on the counter. Some are getting kind of dry. I figure I will let them go and save them for seed. In the mean time, to use them up, I put a couple hands full in with my overwhelming supply of Roma and San Marzano and other very ripe tomatoes and cooked them down into a sauce. I must have over 100 Shishitos already and the plants are still producing plenty here In Chicago.
Great to see how you prep them. I heard about them a wee while ago, and have purchased seed this spring to get them started here in NZ. Looking forward to eating them!!
Thank you for the demonstration and inspiration!
Just before Covid times, we discovered shishito’s the same way you did….at a restaurant! We planted 4 plants this year and have been enjoying the harvest for about 6 weeks. They will certainly appear in next year’s garden also!
I ordered shishito seeds last week and will be planting them in a week or so as our central Florida planting season is starting. After seeing your video, I'm really looking forward to eating this pepper! Thanks!
Thanks, Scott! I love the cooking videos! I get in ruts cooking from my garden and you give me new ideas.
Im so excited. I stumbled across this type pepper about 7 months ago. Ordered some seeds and started indoors. I have babied them through the winter and then hardened them off. They finally got planted outside in a new bed last week! I left two plants in my grow bags and have 3 little peppers just starting to form🤗 I also have 3 plants inside in my hydroponic Gardyn . They are growing much slower but again, I look forward to trying them out. Do you notice the birds or squirrels trying to get to them? Thx for the video 👍🏻
I haven't had birds or squirrels get mine. Enjoy them.
@@GardenerScott Good to hear. I guess they mostly go for the red tomatoes 😁
Great video! I have heard of Shishito peppers but never grew them. I might have to try them next year.
I discovered a variety called Gypsy. Bigger than a Sweet Banana, but smaller than a Bell. They are a mild pepper. My Cubanelles are still trying to justify me planting them. The summer heat didn't do them any good. They are all Bonsai plants.
I had no idea about this pepper either. My wife told me about a month ago that this pepper was definitely going in the garden next year. I can see why. Great video!!
My shishito was incredibly productive this year easily over 100 peppers
PS - thank you for recommending Music garlic - great crop- fab flavor !
Making some as we listen to your video. So thanks
Hi Dusty
Thanks for sharing, they're on my seed list now! It looks so good
Never heard of this kind of pepper. Thanks for showing us how you cook it. I bet that would be good in a stir fry dishes I like to make.😋
They are good in stir fries.
I love videos where you can tell the cook actually enjoys their food, instead of just putting on a show. 😄 I didn’t realize shishitos were uncommon. I haven’t grown them myself, but I have a friend who grows them every year and shares with us. I never really looked into growing them myself, but now I’m very curious. I’ll have to see if I can either fit them in next year or switch them out with something else. I may replace one of my ornamental peppers with them. 👍🏼
I was thinking it was a California thing- but Shishito peppers are one of the most common varieties that my gardener friends grow!
GS @10:45 playing "Shishito roulette"!!
Just bought one recently at the big box store
Love the garden to table videos. Very practical. Great content
You sold me on these peppers I'm ordering them today! Thank you Gardener Scott😊
Love the video as I do of all your videos Gardener Scott. I started growing shishitos this year for the first time. I love em too. Nice flavor. A little smoky flavor but no heat. Only had one make my eyebrows perk up
I grew them last year but this year was a mess with the storms that hit us 3 different times. Freeze and 2 floods. So I'm am getting my beds ready for fall
You are right about these being delicious! I’m growing them for the first time this year. When I first heard about these peppers I thought could they really be THAT good? Yes! Yes they can! Do you ever pickle them? I’m listening to you while pickling my first ever batch of Shishitos. I’ve never tried them but I think they must be good! I do like Pepperoncini pickled so I thought it would be worth a try.
I haven't pickled them yet, but am thinking of doing that this year. Thanks.
Probably be awesome fermented too❤
Ordered the seeds as I watched this!!
Yes! I grew Shishito this year and I am hooked! I've shared them with family who will likely grow their own next year. Have you heard of them being over wintered? I assume they can but wonder if there's any difference or tricks/tips. Thanks for sharing. I haven't tried them with dip but I have grilled them after tossing in oil and then added salt. YUM!
Most peppers can be overwintered pretty well. It's worth a try.
OH.MY.GOD. If you never got a hot shishito, Gardener Scott, then get down on your knees right now and thank whichever deity you hold close to your heart. For your day shall come! I have had my more than my share of shishitos, including some with heat, and last night was the WORST. Blissfully going along, popping them into my mouth, when all of a sudden I GOT ONE. A burn so bad that glass after glass of whole milk did not quench the flames. I finally tried brushing my teeth and rinsing with a pH=balancing rinse, and that made it possible for me to return to the table and pick at the rest of my dinner. We grow and eat chiles here in NM, and that shishito was as bad as a habanero, and much longer lasting. You just wait, your day will come! It's like Japanese roulette. In the meantime, revel in them.
Wow! That was a big surprise. I eat so many I guess my day will come but I've had nothing but gentle ones so far.
I started growing it last year by accident.
I have no idea where the seeds came from. I bought some seeds this year to compare to make sure that is what I have. Sure enough! I was only sceptical because I heard it referred to as a little spicy but none of mine are.
I heard of the shisito from Roots and Refuge. I planted 1 shishito,1 orange bell and 1 banana pepper. 2 days later I walked out to my garden and found all but my shishito
Had been stripped of their leaves by squirrels. I replanted the lost ones and again found all but the shishito stripped again. I didn't replant any if the others and kept the shishito. It got plenty of blooms and then a bunch of little peppers much time passed and the squirrels never bothered it, they had even stopped coming. While i was waiting for them to get a little bigger I went out one morning to find their leaved stripped but as I examined
it, I found 3 hornworms. I made short work of them! Now the leaves are coming back and the little peppers continued to grow. I will plant this tough little pepper from now on
I’ve started some under my grow station
I love shishitos! Also great when sprinled with a bit of parietal right out of the pan 😉
I’m going to grow a few plants to try them because the ones I tried from the store had no flavor at all. They will get one more chance 🤣
I’m sold
Yes, awesomely good! This is my 2nd year growing these in Texas zone 8. However, I wish I could get mine to size up like yours, however my climate does what it will. Yours are super sized compared to mine. And.. indeed I get that hotter, spicy one ... Perhaps 1 of every 5 or 6.... so it is always a nice epicurian surprise!!
Haha ~ Shishito peppers CAN get hot, randomly. A friend of mine started growing them last year. They did not sell well at the farmers' market (nobody knew what they were) but he and his family love them. I would say maybe 10-15 percent of the ones grown in our climate seem to end up with some significant heat, even by New Mexico standards, lol. This is based on two years of VERY informal "data".
Well worth a try to see how they do in different climates and growing conditions. We have a pretty short season (90 to 120 days, usually) and high elevation (6200-7,000 ft) and these peppers are prolific here also.
love your expressions hahah, it looks very tasty. im going to tell my partner :) thanks for the video ~
Okay. I ordered some seeds. I grew Hatch peppers, Korean peppers and of course jalapeno this year. What's another pepper. Need to take out more lawn.
Love shishito
We have been growing these for years on our Market Farm as they are big sellers at the Farmer's Markets, would you believe we get $10.00 per pound. Thanks for all you do.
I'll grow Shishito Peppers next year and try them and I'd like to challenge you to try Hatch Peppers if you haven't already. In my opinion they are the best peppers.
Good suggestion. I grew a lot of Anaheims this year and it sounds like a good idea to do Hatch next year.
Chef Scott