Red shishito peppers are simply a mature shishito pepper. Shishito peppers are classified as a sweet Japanese pepper variety, though, that does not guarantee all shishitos will be sweet. Red shishito peppers, AKA Chinese Lion, are an heirloom non-hybrid variety of peppers and members of the Capsicum family. The Capsicum pepper family houses hot peppers, among them some of the hottest peppers in the world (habanero, ghost chile). The heat in Capsicum peppers is directly related to how much capsaicin a pepper contains. The more mature the Capsicum pepper, generally the higher capsaicin levels. Time of year, climate, soil and sun each are contributing factors to how much capsaicin any singular pepper may contain.

Each red shishito pepper is inherently unique, though similar in shape and size with curved and grooved furrows along their skin. The peppers are hollow with a seed cavity descending from the stem end of the plant. The average length is roughly three to four inches, a sign of age compared to the more petite young Green shishitos. Red shishitos are crisp, fire-engine red in color and their flavor savory, piquant and peppery. As the pepper matures, the flavor can change and often times become more spicy. There is no definitive way to distinguish a spicier pepper from a mild one except for actually tasting the pepper.

Serving Ideas

At their most basic, red shishito peppers are a finger food and the most common method of cooking shishitos is to blister them in a pan with oil on high heat or grill them on an open flame. Sea salt and citrus or vinegar are added and the peppers are served stem-on. Other common accoutrements include shoyu and dashi stock. Shishito peppers' thin-skin lends to briefer cooking times and easier charring compared with thicker skinned peppers. Red shishito peppers can be married with Green shishito peppers, Padron peppers or Antohi Romano peppers, each pepper posesssing similar heat and cooking requirements, yet each are different shades of color when harvested. Red shishito peppers can be added to pizzas, salads, pastas and soups, paired with grilled fish and shellfish, pork, chicken and tomatoes. Large harvests of red shishito peppers can create the need to pickle or preserve. They can be cooked and preserved, densely packed in olive oil and sea salt or pickled, following basic pickling methods.

Geography/History

The three species of Capsicum, C. annuum, C. frutescens and C. chinense all evolved from a single common ancestor of wild peppers, which date back to 5000 B.C. Shishito peppers are not native to Japan, rather they were introduced to Japan by the Portugese several hundred years ago. The pepper would soon become associated specifically with Japan and Japanese cooking. Only in the early 21st century, would shishito peppers' culinary relevance expand to the Western world, mostly due to globalization and the rise of Japanese cooking throughout the world. Now shishito peppers are a near ubiquitous offering in Japanese and non-Japanese restaurants, thus the introduction of red shishito peppers, perhaps to create another level of flavor and color diversity for the palate.

Seasons/Availability

Red shishito peppers are in season from late summer through November.