As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.
Blistered shishito peppers are a tasty snack or appetizer ready in under 10 minutes! They taste slightly smokey with a delicious mild pepper flavor. Sprinkle with flakey sea salt and sesame seeds and serve with your favorite dipping sauce!
Blistered shishito peppers are my favorite way to serve these peppers. They make an excellent appetizer and taste amazing with just a sprinkle of salt and a squeeze of lemon juice.
What are Shishito Peppers?
Shishito peppers are mild peppers with thin, wrinkly skin that make them excellent for fast cooking. They’re popular in Japanese cuisine and are commonly served as an appetizer or side dish.
Ingredients
Shishito peppers – These can be found in any Asian grocery store from late summer to early fall. Look for dark green peppers with blemish-free skin.
Oil – Use a high heat vegetable oil with a high smoke point. To blister shishito peppers properly, you need high heat to slightly char the outer skin.
Salt – Flakey sea salt looks the most visually appealing but you can use any kind of salt you have available.
How to Cook Shishito Peppers – Step by Step Photos
- Wash and dry the peppers well. Any remaining water will cause splatter when added to a hot pan. Next, add the oil and toss to coat the peppers well.
- Heat a heavy-bottomed pan over high heat for 2 minutes or until a drop of water immediately evaporates. Add the shishito peppers in a single layer and let them blister and slightly char. Note: Turn on the stovetop vent for this step. The hot oil and charred peppers will create smoke.
- Flip the peppers and allow the other side to blister and char.
- They’re ready when all sides are blistered. Be sure not to overcook them as they should still have some firmness and not be mushy.
What to serve with shishito peppers:
Dipping sauces: Garlic aioli, remoulade sauce, gochujang sauce, teriyaki sauce, or sweet soy glaze.
Entrées: Chicken teriyaki, yaki udon, onigiri, or Korean fried chicken.
Tips
- Make sure to dry the shishito peppers well. Adding water and oil to a hot pan creates oil splatters. Be careful!
- Use high-heat oil with a high smoke point. Avocado oil, peanut oil, and canola oil are good options.
- Substitute with Padrón peppers or other mild, thin-skinned peppers.
More recipes
Asian Recipes
Chinese Style Dry Fried Garlic Green Beans
Asian Recipes
Crunchy Asian Cucumber Salad
Salads
Kani Salad
Blistered Shishito Peppers
Ingredients
- 3½ cups shishito peppers, about 8 ounches
- 1 tablespoon avocado oil, or other high heat oil
- 1 teaspoon toasted sesame seeds, (optional)
- sea salt , to taste
Instructions
- Prep: Toss dried shishito peppers with oil in a large bowl until well coated.
- Heat pan: Heat a heavy-bottomed pan over high heat for about 2 minutes or until a drop of water sizzles and evaporates immediately.
- Blister the peppers: Add the shishito peppers in a single layer and let them blister on one side, about 2 minutes, while checking for burning. Flip them and let the other side blister. Note: Turn on the stovetop vent for this step.
- Season: Sprinkle on sea salt and sesame seeds then serve immediately. Enjoy!
Notes
- Make sure to dry the shishito peppers well. Adding water and oil to a hot pan creates oil splatters. Be careful!
- Use high-heat oil with a high smoke point. Avocado oil, peanut oil, and canola oil are good options.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Shishito peppers are generally mild with a pleasant peppery taste. It’s rumored that 1 in 10 shishito peppers are spicy. If you come across a spicy shishito pepper, don’t expect it to have more heat than a jalapeño.
Shishito peppers are typically in peak season during late summer and early fall. Look for ones with unblemished skin that are dark green in color.
I love to order these when I am out, and never realised that they would be so easy to recreate at home! I used coconut oil as it is what I had on hand, but followed the recipe otherwise – and perfect blistered shishito peppers were achieved. Simple, delicious and perfect for entertaining!
So yummy! I planted these in my garden this year and found this recipe while searching for what to make with them. I made them exactly as directed and they were delicious! Will make again with the next harvest!
This is such a quick and easy side dish! Turned out perfectly bold with the perfect amount of kick! Definitely a new favorite!
These are such a great for an appetizer! I’m planning to try making them and dip them in garlic aioli- yum!
I’d only eaten these at restaurants, but your terrific recipe made them super easy to make at home!!
Shishito pepper is 꽈리고추?
I am Korean but I’ve never cooked this pepper in your way.
Thanks very much for amazing recipes.
Thank you for introducing me to these lovely mild peppers. This super easy recipe was a hit in our house.
Love these blistered shishito peppers! So easy and delicious! Thanks for the recipe.
love making these in the summer on the grill!