blistered shishito peppers recipe

Blistered Shishito Peppers are the ultimate minimalist appetizer. With just a few ingredients and a skillet, these thin-skinned Japanese peppers are transformed into a lightly charred, irresistible snack. Mild and full of flavor, they’re perfect for quick bites, happy hours, or a fun party starter.

Why You’ll Love This Recipe

• Quick and easy: From pan to plate in just 15 minutes

• Flavorful and fun: Most are mild, but the occasional hot one adds a playful kick

• Minimal ingredients: Just shishitos, oil, and salt — that’s it!

• Versatile: Pairs well with Mediterranean, Asian, or American meals

• Healthy: Naturally low in calories and packed with antioxidants

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces (about 3 heaping cups) shishito peppers

• 2 teaspoons extra-virgin olive oil or avocado oil

• Lemon wedge, optional

• Salt, preferably flaky sea salt or kosher salt, to taste

Directions

1. Rinse the shishito peppers and pat them completely dry using a clean tea towel.

2. Place the peppers in a medium bowl. Drizzle with oil and toss to coat evenly.

3. Preheat a medium skillet over medium heat until a drop of water sizzles and evaporates on contact.

4. Add the oiled peppers to the hot skillet. Cook for 8 to 12 minutes, stirring every minute or so, until the peppers are tender and blistered in spots.

5. Transfer to a serving plate. Spritz with fresh lemon juice if desired and generously sprinkle with salt.

6. Serve warm, with a small bowl on the side for discarded stems.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Add a dip: Serve with sriracha mayo, garlic aioli, or ponzu aioli for dipping.

• Toasted sesame finish: Drizzle with toasted sesame oil for a nutty flair.

• Vinegar pop: Finish with aged Sherry vinegar or rice vinegar for acidity.

• Air fryer version: Air fry at 400°F for 6–8 minutes, shaking halfway through.

• Extra flavor: Add minced garlic or mushroom slices to the skillet during cooking.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a skillet over medium heat until warmed through. Avoid microwaving as it can make them soggy.

FAQs

What do shishito peppers taste like?

They are mildly sweet and grassy with a smoky flavor when blistered. About 1 in 10 has a spicy kick.

Can I eat the seeds and skin?

Yes, both the seeds and thin skins are edible and part of the fun texture.

Are shishito peppers spicy?

Generally no, but about 10% may be unexpectedly spicy, adding excitement to the dish.

Can I use a cast iron skillet?

Yes, cast iron works great as long as you keep the heat at medium to avoid smoking the oil.

Can I make blistered shishitos ahead of time?

They’re best fresh, but you can cook them a few hours ahead and warm briefly in the skillet before serving.

Where can I buy shishito peppers?

Look for them at Whole Foods, Trader Joe’s, farmers markets, or Asian grocery stores.

Can I substitute another pepper?

Yes, Padron peppers and guindilla peppers can be cooked the same way.

What oil is best for blistering?

Use a high-heat oil like avocado oil or extra-virgin olive oil in moderation.

Can I grill shishito peppers instead?

Yes, grilling gives a similar char. Skewer or place in a grill basket and cook over medium-high heat.

How do I serve them?

Serve as a stand-alone appetizer or pair with cheese, olives, hummus, or a Mediterranean mezze platter.

Conclusion

Blistered Shishito Peppers are a quick, crowd-pleasing appetizer with bold flavor and minimal fuss. Whether you’re serving them as a snack, alongside drinks, or as part of a larger spread, they’re sure to disappear fast. Try them once, and they just might become your go-to appetizer!