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blistered shishito peppers recipe

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Blistered Shishito Peppers are an easy, addictive appetizer made with just a handful of ingredients. Charred in a skillet and finished with sea salt and lemon, they are the ultimate quick snack or tapas dish.

  • Author: Tina
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 appetizer servings
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

8 ounces (about 3 heaping cups) shishito peppers

2 teaspoons extra-virgin olive oil or avocado oil

1 lemon wedge, optional

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

Instructions

  1. Rinse and pat the shishito peppers dry with a clean towel.
  2. Place the peppers in a medium bowl, drizzle with oil, and toss until well coated.
  3. Heat a medium skillet over medium heat until a drop of water sizzles and evaporates quickly.
  4. Add the peppers to the hot skillet. Let them sit undisturbed for a minute at a time to develop a char.
  5. Continue to cook, stirring only every minute or so, until the peppers are tender and blistered in spots (about 8 to 12 minutes).
  6. Transfer to a serving plate. Optional: spritz with lemon juice and generously sprinkle with salt.
  7. Serve warm, with a bowl for stems.

Notes

  • Coating the peppers in oil before cooking prevents excess splatter and ensures even coverage.
  • Use a well-heated skillet but avoid high heat to minimize smoke.
  • Try other finishing touches like toasted sesame oil or ponzu sauce for variety.
  • This recipe also works with Padron or guindilla peppers.

Nutrition

Find it online: https://cheftinaskitchen.com/blistered-shishito-peppers-recipe/