Equipment You’ll Need
- Pit Boss 820D3 Pellet Grill
- BBQ Tongs
- You Need a BBQ Cutting Board
- Mixing bowl
Ingredients
- 4 cups Shishito Peppers
- 3 tbsp Butcher BBQ Butter Flavour Grilling Oil
- 1 tbsp Yonedas White Seasoning
- 1 tsp Pink Flakey Salt (or ½ tsp kosher salt if substituting)
Instructions
1. Prep & Season
- Add Shishito peppers to a large mixing bowl.
- Pour in the grilling oil, then season with Yonedas White and flakey salt.
- Toss well to ensure every pepper is coated.
2. Grill the Peppers
- Preheat your grill to 500°F.
- Place peppers directly on the grill.
- Cook for 4 minutes, turn once, then grill for 3 more minutes until blistered on both sides.
- Remove when charred but still slightly firm—avoid over-shrinking for best texture.
3. Serve & Season Again (If Needed)
- Transfer to a serving bowl.
- Taste one pepper and re-season with flakey salt if needed.
- Serve hot with a small bowl on the side for discarded stems.
Quick Recap
- Preheat grill to 500°F
- Season peppers with oil, Yonedas White, and flakey salt
- Grill for 7 minutes, turning once
- Taste and re-season if needed
- Serve with a side bowl for the stems
Helpful Tips and Notes
How spicy are Shishito peppers?
They’re mild and sweet—but about 1 in 10 can surprise you with a bit of heat. Shishitos range from 50–200 Scoville units (vs. 2,500+ in jalapeños).
Can I eat the stems?
Technically yes, but they’re fibrous. It’s best to bite off the stem and discard it in a side bowl.
What if I can’t find Shishito peppers?
Try these alternatives:
- Mild: Bell peppers, banana peppers
- Medium: Poblano, cherry, pepperoncini
- Spicy: Jalapeños, serranos
Can you eat them raw?
Yes! Shishitos are sweet and crunchy raw, but grilling enhances their natural sweetness. Just don’t over-char them—they can become bitter.