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Craft Beering » Pairing Beer and Food » Blistered Shishito Peppers with Columbus Hops Salt

Blistered Shishito Peppers with Columbus Hops Salt

Long before we could buy them at retail produce outlets Chris was making blistered shishito peppers at The Stanley in Estes Park. Every week I’d pester him to get some ‘to go’ at the end of the day so we could enjoy them at home with a beer.

Fast forward five years and we can now get Shishitōgarashi (the Japanese name) year round at Trader Joe’s. We often do and have come up with several finger licking dipping sauces and one omnipotent craft beer pairing.

Update friends! It is March 5, 2018 today. This has been such a popular recipe that we made a short video to demonstrate just how easy it is to prepare. Here it is! Please subscribe to our YouTube channel if you like it:) Most of the cooking with beer videos we make live there.

This recipe was originally published on June 6, 2017. 

How to Blister Shishito Peppers

For this post we recreated the original way Chris used to make shishito peppers. The only thing we did differently was substitute Columbus hops salt for the red pepper flakes & kosher salt Chris used to use.

Basically you need to toss them in a very hot pan until blistered and slightly charred and then top with lemon zest like you see me do in the video.

Serve with fresh made lemon garlic aioli dip (just like this one) and grill kissed lime halves covered with coarse salt. In that way squeezing the lime juice over the peppers releases a hint of burnt aromas and simultaneously salts and flavors them before they’re even dipped in the aioli.

The Columbus hops salt (it is easy to make your own or you can shop our artisanal hops salts and seasonings collection) imparts very subtle earthy and citrusy aromas and even a touch of licorice. In a very minimal way, just enough to create interest and enrich the flavor experience.

Blistered shishito peppers with hops salt and lemon aioli.

Best Beer to Pair with Shishito Peppers

Of course, we paired these tender bites of perfection with an IPA.

Blistered shishito peppers and IPA have an incredible partnership going on. There is something about the citrus, spice and floral notes in the beer that echoes the faint bitterness of the charred sweet pepper flesh, the lemon zest, the lime juice interacting with the hop salt and that super fresh homemade aioli…

Let’s just say that shishitos know how to craft beer.

Almost any style of American IPA goes well with these peppers. We haven’t had a poor pairing experience so far (probably because we choose our brews carefully:). Joking aside, the wonders of American hops are what makes the pairing work so well, so you can confidently pick a hoppy pale ale to drink instead.

Blistered shishito peppers with Columbus hop salt and paired with IPA

Shishito Heat is Random

Of course, there is the Russian roulette factor. One out of eight ten (some people even say dozen) typically mellow and sweet shishitos would turn out to be mega spicy. In our experience it depends on the particular harvest. Or the law of large numbers – we just never eat several hundred peppers in one seating to fine tune our observations:).

All in all it’s been truly random for us.

Sometimes we’d enjoy the entire quantity we prepared (20-25) and not get a single hot one. Other times we’d make some for company and of course the person who is trying blistered shishito peppers for the first time gets a super hot one right away, then another one and sometimes even a third one and is left with a completely wrong impression as to their merits.

Blistered shishito peppers with hop salt and charred lime halves. Dip in fresh home made lemon aioli.

Regardless, we love the juicy and tender Shishitōgarashi and their affinity for IPAs. Especially during summer time! And especially with Session IPAs.

Here is an idea – grow your own shishito peppers if you cannot find them where you live:) Or try your hand at these awesome Hops Salted Fried Jalapenos.

And here is another idea – after you blister the shishitos, serve them on a skewer leaning against a glass of IPA. Very impactive presentation.

Blistered shishito peppers arranged on a skewer and leaning against an IPA filled craft beer glass.


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5 from 5 votes
Blistered shishito peppers with Columbus hop salt, charred lime and lemon aioli. Pair with a citrusy IPA. Who said that beer snacks were not healthy?
Print
Blistered Shishito Peppers with Hops Salt & Lemon Garlic Aioli
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Pan blistered shishito peppers with hop salt, lemon zest and lemon garlic aioli pair famously with IPAs. Guaranteed.
Course: Appetizer
Servings: 3 servings
Author: Chris craftbeering.com
Ingredients
  • 6 oz shishito peppers
  • 1 tbsp olive oil or vegetable oil
  • 1 lime halved
  • hop infused salt substitute for regular coarse salt
  • zest of 1 lemon
  • 2 egg yolks
  • 2 cloves garlic grated or pressed
  • 2 tsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • pinch of salt
Instructions
  1. Heat up the oil in a large pan over high heat.
  2. Toss the peppers in the pan and once they begin to blister move them around with tongues so they can blister all over.
  3. Once they begin to char transfer to a serving dish.
  4. Sprinkle with the lemon zest and a small pinch of salt.
  5. Slice the lime in half, grill the face of each half until charred (using a grilling pan is easiest) then dip into a plate with hop salt to cover with salt completely. Serve face up.
  6. To make the aioli:
  7. Using a mixer beat the yolks. Add the pressed garlic, salt, lemon juice and while continuing to mix slowly add the ¼ cup extra virgin olive oil.
  8. Serve the aioli as a dipping sauce next to the peppers and salt covered lime halves.

Recipe Video

 

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Comments

  1. Elinor Hill aka Beach Hut Cook says

    October 11, 2017 at

    So citrusy and bright. They must be so tasty.

    Reply
    • CraftBeering says

      October 12, 2017 at

      They are tasty Elinor! Even the spicy ones:)

      Reply
  2. Kelly @ Kelly Lynns Sweets and Treats says

    October 10, 2017 at

    These sound so yummy! I am totally going to have to make these! Thanks for sharing at Friday Frenzy Link Party! XOXO

    Reply
  3. Elise Cohen Ho says

    October 10, 2017 at

    This sounds amazing. I cant wait to try.

    Reply
  4. Jamie says

    October 10, 2017 at

    Sounds so good!! I’m bringing back my More the Merrier link party (starting next Monday the 16th) would love for you to stop by my blog and link up your shishito peppers and any other projects you’ve been working on. http://diyhshp.blogspot.com

    Reply
  5. Ashley @ Sweetpea Lifestyle says

    October 9, 2017 at

    Oh, yum!! Coming from Beer City, USA (Asheville, NC!) I’m going to give this a try soon! Thank you for sharing with #HomeMattersParty!

    Reply
    • CraftBeering says

      October 9, 2017 at

      Yey, Asheville! You will love these peppers Ashley, pretty sure:) Thank you so much for stopping by!

      Reply
  6. Melissa says

    October 8, 2017 at

    This looks absolutely delicious! My taste buds are dancing in anticipation! Thanks for sharing with us at Friday Frenzy this week! Pinned!!

    Reply
    • CraftBeering says

      October 9, 2017 at

      Thank you so much Melissa!

      Reply
  7. Marvellina | What To Cook Today says

    June 12, 2017 at

    It’s a shame that I’ve yet to try shishito peppers to this date!!! These looks so good though!!! Love that they were all blistered! so much more flavor!!

    Reply
    • CraftBeering says

      June 13, 2017 at

      Oh no! Marvellina, I really hope you get to taste some pronto:) I’ve a feeling you will love their delicate flesh and flavor. Thank you for stopping by!

      Reply
  8. karrie @ Tasty Ever After says

    June 9, 2017 at

    Get on with your fancy selves with that aioli! Every time I go to TJ’s, I get a bag of these peppers and grill them on the side to snack on as we are grilling meat. Usually we just dip them in Thai chili salt (because we are lazy) BUT you & Chris have given me inspiration to make an aioli dip for next time. Thanks guys ?? and cheers to the weekend!!

    Reply
    • CraftBeering says

      June 10, 2017 at

      Haha! I’d eat grilled shishitos with plain salt:) Their flavor is totally enough. But what can I say – Chris and I both have a soft spot for dips and sauces. Plus – this aioli is a one minute job:)

      Reply
  9. Dawn - Girl Heart Food says

    June 8, 2017 at

    I’m preeeeeety sure you made these just for me 😉 I love me some spice and I totally wish that I would get the extra spicy one out of every 10th one, lol. I’m starting to feel that IPA is quickly becoming my favourite beer, but then there’s stout too….mmmm, maybe I just like ’em all 🙂 Pinning this. I know hubby would absolutely love this too (he loves spice even more than me). Have a great weekend, you guys!

    Reply
    • CraftBeering says

      June 9, 2017 at

      Thanks Dawn! Sometimes I can handle the spicy ones, but frequently I’d get a really vicious one and start crying:)

      Reply
  10. annie@ciaochowbambina says

    June 8, 2017 at

    This dish (and brew) is calling my name!! Such a powerhouse of flavor! I started my love affair with peppers when I was very young. My gram was the queen of peppers, all peppers, all heats, all the time! This recipe will be a favorite with my family! Thanks for sharing!

    Reply
    • CraftBeering says

      June 9, 2017 at

      I am sure you are a pepper expert by now Annie! I tend to like the not so spicy ones, hence love the shishitos. When I come across a really spicy one that lime half covered in salt is a godsend, lol!

      Reply
  11. Jennifer @ Seasons and Suppers says

    June 8, 2017 at

    I am so intrigued by these peppers! I have never tried a shishito pepper, as they just aren’t available around here, but next time I’m in the city, I’m going to seek them out!

    Reply
    • CraftBeering says

      June 8, 2017 at

      Hope you find some shishitos Jennifer! I have a feeling that you will love them. I completely relate to not being able to find food items after living in the deep mountains for a decade. It was always fun for us to drive to Denver and go grocery shopping:)

      Reply
  12. Agness of Run Agness Run says

    June 7, 2017 at

    Yum! I will have to try this recipe. My mouth is watering right now.

    Reply
    • CraftBeering says

      June 7, 2017 at

      They are so good! Thanks Agness!

      Reply
  13. Kelsie | the itsy-bitsy kitchen says

    June 7, 2017 at

    Is it weird that I’m craving shishito peppers even though I haven’t yet finished breakfast? These look totally awesome, a perfect little snack to eat out on the patio before dinner :). Seriously, your posts always make me hungry! (And thirsty.)

    Reply
    • CraftBeering says

      June 7, 2017 at

      Kelsie, not weird at all. Even if you ate them for breakfast:) Speaking from personal experience, lol. Once we had a few in the fridge from the night before and I put them in my scrambled eggs… Not bad.

      Reply

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