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.
For this post we recreated the original way Chris used to make shishito peppers. Tossed in a very hot pan, blistered, with a slight char, topped with lemon zest and served with a 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 only thing we did differently was substitute Columbus hops salt for the red pepper flakes & kosher salt Chris used to use. The Columbus hops salt (it is easy to make your own) 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.
This recipe was originally published on June 6, 2017.
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.
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.
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.
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 videos we make live there.
- 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
- Heat up the oil in a large pan over high heat.
- Toss the peppers in the pan and once they begin to blister move them around with tongues so they can blister all over.
- Once they begin to char transfer to a serving dish.
- Sprinkle with the lemon zest and a small pinch of salt.
- 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.
- To make the aioli:
- 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.
- Serve the aioli as a dipping sauce next to the peppers and salt covered lime halves.
Shared on Mix It Up Monday
So citrusy and bright. They must be so tasty.
They are tasty Elinor! Even the spicy ones:)
These sound so yummy! I am totally going to have to make these! Thanks for sharing at Friday Frenzy Link Party! XOXO
This sounds amazing. I cant wait to try.
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
Oh, yum!! Coming from Beer City, USA (Asheville, NC!) I’m going to give this a try soon! Thank you for sharing with #HomeMattersParty!
Yey, Asheville! You will love these peppers Ashley, pretty sure:) Thank you so much for stopping by!
This looks absolutely delicious! My taste buds are dancing in anticipation! Thanks for sharing with us at Friday Frenzy this week! Pinned!!
Thank you so much Melissa!
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!!
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!
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!!
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:)
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!
Thanks Dawn! Sometimes I can handle the spicy ones, but frequently I’d get a really vicious one and start crying:)
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!
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!
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!
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:)
Yum! I will have to try this recipe. My mouth is watering right now.
They are so good! Thanks Agness!
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.)
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.