Q: Do you need to remove the seeds from shishito peppers before using?
_ George Austin, Teanack, N.J.
A: It's not necessary. While the seeds of chili peppers may contain some heat, it's the inner ribs of peppers that contain the fiery spice. The beauty of shishito peppers, which seem to be gaining popularity in recent years, is they are relatively mild. Raw shishito peppers have a hint of sweetness, and a crisp texture that similar to a green bell pepper. They are native to Japan, where they are often served as a snack.
Shishito peppers are light green and average 3 to 4 inches long. They are about {- to 1 inch in diameter, and the outer skin has small ridges. Trader Joe's sells 6-ounce bags (with about 20 peppers) for about $2.29. You might come across them at farmers markets.
On the Scoville heat units (SHU) scale, which measures how hot chili peppers are based on their capsaicin content, shishito peppers fall near the bottom, at 50-200. Jalapeno peppers (1,000 range) are a few notches above shishito peppers. But there's a bit of a catch: About one out of 10 shishito peppers have some heat _ right there with jalapeno.
While you can slice, dice, chop and mince shishito peppers, they are best served whole. You can serve them raw or cooked. As with any raw vegetable, rinse the peppers first.
One of the most common ways to prepare shishito peppers is lightly sauteing them in a skillet with a bit of olive oil to blister and slightly char the skin. Before you add them to the skillet, it's best to poke them a few times with a fork so the steam inside vents _ otherwise they may split. Once the peppers begin to char, shake the skillet to move them around and char the other sides. Once blistered, sprinkle them with coarse or regular sea salt.
Shishito peppers take to all methods of cooking: grilling, sauteing, battering and deep-frying. You can also use them in stir-fries. When grilling shishitos, it's best to put them on two skewers so you can easily turn them.
