Fruiting vegetables
Dried Shishito PeppersDrying Time, Storage and How to Use Them
Shishito peppers are small, mild Japanese peppers. They’re related to chili peppers, but almost never hot. They’re now sold in many supermarkets outside Japan.
Drying intensifies their flavor and aroma and gives them more bite. Just blanch them and toss with sesame oil for an easy snack.
Shishito peppers have fairly thick skins, so they don’t get crisp; they stay soft. That means they don’t keep as long as other dried vegetables. Store them in the fridge.
| Drying time | Storage | |
|---|---|---|
| Dry | 3–4 days | 2 weeks in the fridge |
| Semi-dried | Half a day | 5 days in the fridge |
Drying times assume drying during the day in sunny weather and bringing them in at night.
How to dry shishito peppers
- Wash: Rinse and pat dry well with paper towels.
- Cut a slit: Leave the stem on and cut one lengthwise slit with a knife. This lets air and moisture escape, and keeps them from bursting when cooked.
- Lay out and dry: Lay them slit side up on a basket, somewhere sunny and breezy. Roll them over about once a day and bring them in by evening.
- Stop early: The longer they dry, the more likely they are to mold. If they’re not dry after 4 days, stop there and put them in the fridge.
Where and when to dry is covered in How to Dry Vegetables, and tools in Tools for Drying Vegetables.
When they’re done
Dry (3–4 days)
They’re done when they’ve turned a dull green, wrinkled, and shrunk noticeably. They’re still soft to the touch, but no moisture should seep out when pressed.
Semi-dried (half a day)
The surface is dry and they’re slightly limp. Grilled or stir-fried, they come out more toasty than fresh.
Day by day
Before drying
Day 1
Day 2
Day 3
Day 4
Storage
- Dry: Keep in a bag in the fridge and use within about 2 weeks. They stay soft, so they’re not suited to room temperature.
- Semi-dried: Keep in a bag in the fridge and use within about 5 days.
- Frozen: Both can be frozen for about 1 month. Use them straight from frozen in stir-fries and simmered dishes.
Fuzzy white or green growth, black spots or a bad smell are signs of mold or spoilage. Don’t eat them; throw them away. More in How to Store Dried Vegetables.
How to use them
- Blanched and dressed: Blanch for about a minute, then toss with sesame oil and salt, or soy sauce and bonito flakes.
- Grilled or stir-fried: Use them without soaking, grilled and marinated, stir-fried with small dried fish, or as kinpira.
- Simmered: Simmer in a sweet soy sauce for a side to go with rice.
Very occasionally, a hot one slips in. Drying concentrates the heat too, so if you’re worried, take a small bite to check before using.
