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.
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:
Blistered Shishito Peppers
- 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
- 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!
✎ Recipe 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.
*Nutritional information is an estimate, calculated using online tools.
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.