Pepper, Shishito
Shishito Pepper, 4” container
dozens of wrinkled thin-walled fruits borne early on compact well-branched plants. Pick when light green and less than 3" long, and blister them whole in a hot oiled skillet. Serve with flaky salt and eat everything but the stem. Most will be mild—the occasional green pepper, around 10%, will be hot. If you let them grow to full 1x3½" size, they turn red and can be dried for hot crushed red pepper. 50-100 scoville
Shishito Pepper, 4” container
dozens of wrinkled thin-walled fruits borne early on compact well-branched plants. Pick when light green and less than 3" long, and blister them whole in a hot oiled skillet. Serve with flaky salt and eat everything but the stem. Most will be mild—the occasional green pepper, around 10%, will be hot. If you let them grow to full 1x3½" size, they turn red and can be dried for hot crushed red pepper. 50-100 scoville
Shishito Pepper, 4” container
dozens of wrinkled thin-walled fruits borne early on compact well-branched plants. Pick when light green and less than 3" long, and blister them whole in a hot oiled skillet. Serve with flaky salt and eat everything but the stem. Most will be mild—the occasional green pepper, around 10%, will be hot. If you let them grow to full 1x3½" size, they turn red and can be dried for hot crushed red pepper. 50-100 scoville
