Go Back
–+ servings
5 Best Shishito Pepper Substitutes (That Actually Work) | EpicureDelight

5 Best Shishito Pepper Substitutes (That Actually Work)

No ratings yet
Pick a substitute based on how much heat you want and whether you’re roasting, sautéing, or using raw in salads.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 batch
Course: Substitutes
Ingredients Equipment Method Notes

Ingredients
  

Best Matches
  • 1:1 Anaheim pepper (fresh, thinly sliced) Closest mild green-chili flavor; slice to mimic tender blister time.
Good Alternatives
  • 1:1 Poblano pepper (roast, peel, then chop or sauté) More earthy and slightly bigger; roast to soften and reduce bitterness.
  • 1:1 Padron peppers (if available) Similar “small blistered green pepper” vibe; handle like shishitos.
Emergency Swaps
  • ½:1 Jalapeño (use less; remove ribs/seeds for mildness) Higher heat than shishito; seed and use a smaller amount to match bite.
  • ½:1 Serrano pepper (use less; de-seed for mild roast/sauté) Very spicy compared to shishito; de-seed and reduce quantity.
  • 1:1 Green bell pepper (thin slices, quick high-heat) Not the same chili heat, but works for sweetness + crunch when blistered fast.

Equipment

  • Sheet pan (for roasting) or large skillet
  • Tongs
  • Cutting Board
  • Knife

Method
 

  1. Decide your heat target: for near-mild, choose Anaheim or Padron; for a little more heat, choose poblano.
  2. Match the cut to the method: keep peppers whole/sliced small for fast blistering, and roast/peel first for deeper flavor.
  3. Use the listed ratio. If your substitute is hotter, start at half the amount and scale up only if needed.
  4. Cook in a hot dry pan or roasting tray until you see blistering and softening (avoid long simmering).
  5. Taste after blistering: add salt/acid (a squeeze of lemon or vinegar) to balance any extra bitterness.

Notes

  • For the blistered texture, cook quickly at high heat and don’t overcrowd.
  • If your substitute is spicier than shishito, de-seed and use less.

Tried this recipe?

Let us know how it was!