Products / Chilies & Peppers / Shishito Peppers
Wholesale Shishito Peppers
Shishitos became a standard American bar snack in about a decade, and the reason is entirely operational: they take ninety seconds in a hot pan, need nothing but oil and salt, and sell at a shareable price point with almost no food cost and almost no labor.
One in Ten Is Hot
That is the whole appeal. Most shishitos are mild and sweet, but roughly one in ten to one in twenty carries real heat, and there is no way to tell by looking. Kitchens should mention it on the menu — guests enjoy the roulette when they know about it and complain when they do not.
Selection and Storage
Look for bright green, firm, wrinkle-free peppers with green stems. Thin walls mean they dehydrate faster than a jalapeño, so shriveling is the first sign of age. Red shishitos are simply ripe and are sweeter, not defective. Hold at 45–50°F and expect one to two weeks.
Cooking Notes
High heat, dry pan or very little oil, single layer, until the skins blister and char in spots. Salt at the end. They are eaten whole by the stem, seeds and all, which is why the stem should be left on. Grilling and air frying work equally well; boiling or steaming does not.
Menu Value
Blistered shishitos with flaky salt and lemon, with a dipping sauce, with bonito flakes, or tossed with garlic — the format is flexible and it fits vegan, gluten-free and dairy-free menus without modification. For retailers, they sell hard as a grill-season item.
Nutrition
A good source of vitamin C and vitamin A, low in calories, fat free, cholesterol free and sodium free.
Order Shishito Peppers Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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