Heirloom Shishito Peppers - 4lb

Most varieties of shishito peppers grown by farmers for chefs aren’t heirloom varieties - you lose something that’s difficult to explain when you compromise flavor for yield.

The shishito has become a staple in restaurants over the last decade, but these aren’t just another box of shishitos. Dorr is growing heirloom selections that bring back some of the qualities that made the pepper so beloved before modern breeding focused on perfect uniformity.

Harvested while still young and glossy, the peppers are thin-walled, highly aromatic, and exceptionally tender. Their flavor is far more interesting than simple sweetness — grassy and fresh at first, followed by subtle fruit notes and a gentle smokiness once blistered. Like any true shishito, roughly one in every ten to twenty peppers carries an unexpected kick, making every plate a little different.

Flavor & Texture

• Thin, delicate skin that blisters quickly
• Sweet, grassy flavor with hints of green pepper and citrus
• Tender flesh with very few developed seeds
• Mild heat, with the occasional pleasantly spicy surprise

For the Kitchen

• Blister whole over cast iron or open flame with olive oil and flaky salt
• Grill alongside steaks, fish, or pork as a simple seasonal accompaniment
• Tempura fry and finish with citrus or togarashi
• Char and fold into compound butter or salsa verde
• Serve with aioli, miso, or cultured butter as a shareable appetizer
• Skewer and roast for yakitori or live-fire cooking

The beauty of shishitos is their simplicity. They ask very little of the chef beyond good heat and restraint. A hard blister, good finishing salt, and perhaps a squeeze of lemon is often all they need.

These heirloom selections from Dorr Farms capture exactly what summer peppers should be — fresh, delicate, and deeply flavorful, proving that sometimes the best ingredients are the ones you do the least to.