Shishito peppers are known for their vibrant green color, which is the stage at which they are typically harvested and consumed. However, if left on the plant to fully mature, these peppers eventually turn red. It is important to note that when shishito peppers turn red, they become significantly hotter in taste compared to their milder green counterparts.
As a gardening and landscaping expert, I have grown shishito peppers myself and have observed this transformation firsthand. When the peppers are green, they have a mild and slightly sweet flavor with a hint of smokiness. They are popular for their unique taste and are often enjoyed as a snack or in various culinary dishes.
However, once the shishito peppers ripen and turn red, their heat level increases significantly. The change in color is an indicator of the peppers reaching maturity, and with maturity comes an increase in capsaicin, the compound responsible for the spiciness of peppers. The red shishito peppers can pack a punch and are considerably hotter than when they are green.
It is worth noting that not all shishito peppers will turn red on the plant. Sometimes, peppers are harvested when they are still green to maintain their milder flavor and avoid the intense heat that comes with ripening. This is a personal preference, and some people enjoy the added heat that red shishito peppers provide.
To summarize, shishito peppers are typically consumed when they are green, as they have a mild and slightly sweet taste. However, if left to fully ripen, they turn red and become significantly hotter. Whether to enjoy them green or red is a matter of personal preference, and both stages offer their own unique flavors and heat levels.
