How did Shishito peppers become so popular? Why are they spicy? Why are they called "Shishitos"? Are they the same as Padrons?

Shishitos have become very popular in the United States, and have raised a lot of questions about their origins, name, pungency, popularity, and beyond. Here is a Shishimai & Shishito pepper FAQ to offer some (certainly not all!) of the answers to questions we often receive. 

Chris takes us to Tomatero Farms in Watsonville, California where they are growing organic Shishimai peppers. Their process is organic, over plastic and under hoophouses. Chris explains how and when to harvest Shishimai and gives us some pointers for getting the most from our plants.

Shishimai, our shishito pepper has a bright, rich flavor making it a perfect for barbeques. Paired with the mild, earthy flavor of Negi, our bunching onion, we have flavor, texture and crowd-pleasing aromatics. This easy appetizer provides some crunch and fun at any lunch or dinner activity.  In the video below, Chris walks us through a simple way to blister these veggies, preferably on a warm summer day with a beer in hand. Enjoy!