Blistered shishito peppers are a simple yet sophisticated appetizer that brings restaurant-quality flavor to your home table. These mild, slightly sweet peppers develop a deep, smoky char when roasted at high heat, creating an irresistible finger food that’s perfect for casual gatherings or as a side dish.
Why You’ll Love This Recipe
This shishito pepper recipe is wonderfully straightforward but delivers impressive results. You’ll love how quickly these peppers come together—just minutes from start to finish—making them perfect for last-minute entertaining. The simplicity of ingredients allows the natural flavor of the peppers to shine, while the blistering technique creates a delightful textural contrast between the charred exterior and tender interior. They’re naturally low in calories but big on flavor, making them a guilt-free snack that everyone will reach for. Plus, there’s something undeniably fun about the “Russian roulette” aspect of shishito peppers—while most are mild, occasionally you’ll find one with a surprising kick of heat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shishito peppers are small, finger-length green peppers with thin walls and a wrinkled appearance. They’re primarily mild with a subtle sweetness, though about one in ten can deliver a surprising moderate heat—part of their charm! If you can’t find shishitos, padron peppers make an excellent substitute with a similar flavor profile.
Cooking oil helps facilitate the blistering process and prevents sticking. While any high-heat oil works well here, olive oil imparts a rich, complementary flavor despite not being traditionally recommended for high-heat cooking. Grapeseed or peanut oil are excellent alternatives if you prefer a more neutral flavor or are concerned about smoke points.
Coarse kosher salt or sea salt is essential for bringing out the natural flavors of the peppers. The larger crystal size provides little bursts of saltiness with each bite and adheres better to the blistered skins than table salt would. Don’t be shy with the salt—these peppers can handle a generous sprinkle.
Directions
- Heat the skillet: Place a large cast iron or stainless steel skillet under the broiler or on the stovetop over high heat to warm thoroughly.
- Oil the peppers: In a mixing bowl, combine the peppers with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss until all peppers are evenly coated with oil and salt.
- Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, carefully pour the peppers into the skillet. They should sizzle immediately upon contact.
- Cook the peppers until blistered: Either return the skillet beneath the broiler or continue cooking over medium-high heat on the stovetop (with ventilation on). Let the peppers char undisturbed for a few minutes, then stir. Continue cooking and stirring occasionally until the peppers are blistered and darkened all over, about 5-6 minutes total.
- Serve immediately: Transfer the blistered peppers to a serving plate and sprinkle with additional salt if desired. They’re best enjoyed hot, within minutes of cooking.
Servings and Timing
This recipe serves 4-6 people as an appetizer. Two pints of shishito peppers generally yield enough for 4-6 people to enjoy as a shared starter. The preparation time is minimal—just about 2 minutes to toss with oil and salt. Cooking time is quick, only 5-6 minutes, making this a 10-minute recipe from start to finish. Each serving contains approximately 50-60 calories, making this a light and healthy appetizer option.
Variations
Lemon and Garlic Shishitos: Toss the hot peppers with a squeeze of fresh lemon juice and some minced garlic for a Mediterranean twist.
Sesame Soy Shishitos: After blistering, drizzle with a mixture of sesame oil and soy sauce, then sprinkle with toasted sesame seeds for an Asian-inspired version.
Smoked Paprika Shishitos: Add a teaspoon of smoked paprika to the oil before tossing with the peppers for a deeper smoky flavor.
Parmesan Herb Shishitos: Finish the hot peppers with grated Parmesan cheese and fresh herbs like thyme or oregano.
Storage/Reheating
Shishito peppers are best enjoyed fresh from the skillet when they’re still hot and crisp. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, avoid the microwave which will make them soggy. Instead, heat them in a dry skillet over medium-high heat for 1-2 minutes until warmed through, or place them in a 375°F oven for about 5 minutes. The texture won’t be quite the same as freshly made, but they’ll still be tasty.
For meal prep, you can wash and dry the peppers ahead of time, but don’t cut or oil them until you’re ready to cook. Pre-cooked shishito peppers can also be chopped and added to scrambled eggs, pasta dishes, or grain bowls for a flavorful addition.
FAQs
Are shishito peppers spicy?
Most shishito peppers are mild with a slightly sweet flavor. However, approximately one in ten peppers can be moderately spicy. This unpredictability is part of their appeal and creates what some call a “pepper roulette” experience when sharing them with friends.
Can I use a non-stick pan instead of cast iron or stainless steel?
It’s not recommended to use non-stick pans for this recipe. The high heat required for proper blistering can damage non-stick coatings and potentially release harmful compounds. Cast iron and stainless steel can handle the high temperatures needed and provide better heat distribution for even charring.
What’s the difference between shishito and padron peppers?
Shishito and padron peppers look very similar and can be cooked the same way. Padron peppers tend to be a bit more likely to be spicy (about 1 in 5 compared to 1 in 10 for shishitos) and have a slightly earthier flavor, but they make an excellent substitute in this recipe.
Why did my peppers not blister properly?
If your peppers didn’t blister well, the most common reason is that the pan wasn’t hot enough. Make sure your skillet is very hot before adding the peppers. Also, avoid overcrowding the pan, as this can cause the peppers to steam rather than blister.
Can I grill shishito peppers instead of using a skillet?
Absolutely! Shishito peppers are excellent when grilled. Thread them onto skewers or use a grill basket to prevent them from falling through the grates. Grill over high heat, turning occasionally, until blistered all over.
What dipping sauces pair well with shishito peppers?
Shishito peppers pair beautifully with creamy, tangy, or umami-rich dips. Try aioli, sriracha mayo, ponzu sauce, or the suggested Magic Summer Sauce made with mayonnaise, citrus juice, and hot sauce. A simple mixture of soy sauce and rice vinegar also makes an excellent dipping option.
Are the stems of shishito peppers edible?
While technically edible, most people use the stems as a natural handle for eating the peppers and discard them afterward. The stems are fibrous and not particularly flavorful, so they’re usually not consumed.
Can I eat shishito peppers raw?
You can eat shishito peppers raw, and they do have a pleasant crunch and mild flavor. However, they’re most commonly enjoyed cooked, as the blistering process brings out their sweetness and adds a desirable smoky dimension to their flavor.
How do I know when the peppers are perfectly cooked?
Perfectly cooked shishito peppers will have blistered, darkened skin with some charred spots, but should still maintain their bright green color overall. They should be softened but not completely collapsed. This typically takes 5-6 minutes of high-heat cooking with occasional stirring.
Can I make roasted shishito peppers ahead for a party?
While they’re best served immediately after cooking, you can prepare them up to an hour ahead. Keep them at room temperature and give them a quick 1-minute reheat in a hot skillet just before serving to restore some of their crispness.
Conclusion
Roasted shishito peppers represent the perfect balance of simplicity and sophistication. With just three ingredients and a hot skillet, you can create a memorable appetizer that rivals those served at upscale restaurants. Their slightly charred exterior gives way to a tender, juicy interior, creating a delightful textural experience with each bite.
Whether served as a starter for an intimate dinner, a snack alongside evening drinks, or as part of a larger tapas spread, these blistered peppers never fail to impress. The beauty of this recipe lies in its simplicity—it allows the natural flavors of the peppers to take center stage while the high-heat cooking method enhances their natural sweetness.
Next time you spot these wrinkled green peppers at your farmer’s market or grocery store, grab a couple of pints and prepare to discover why chefs and home cooks alike have fallen in love with this deceptively simple dish. Your friends and family will thank you, and you’ll have added an elegant yet effortless recipe to your repertoire.
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How To Roast Shishito Peppers
- Total Time: 11 minutes
- Yield: 4 to 6 servings
- Diet: Vegan
Description
A simple method to roast shishito peppers for a quick, flavorful snack or appetizer.
Ingredients
2 dry pints shishito or padron peppers
1 tablespoon cooking oil (e.g., olive oil, grapeseed oil, or peanut oil)
Coarse kosher salt or sea salt
Instructions
- Heat the skillet: Place a large skillet under the broiler or on the stovetop over high heat to warm.
- Oil the peppers: Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Use your hands or a spatula to toss the peppers until evenly coated.
- Transfer the peppers to the skillet: When the skillet is hot enough that a flick of water evaporates instantly, pour the peppers into the skillet. Be careful — the pan is very hot! The peppers should start to sizzle immediately.
- Cook the peppers until blistered: Transfer the skillet with peppers back beneath the broiler, or continue cooking over medium-high heat on the stovetop. (If cooking on the stovetop, turn on a vent fan.) Cook the peppers without moving them for a few minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
- Transfer the peppers to a plate and sprinkle with extra salt: The peppers are best when eaten within minutes of coming off the heat. Have a bowl of dipping sauce ready!
Notes
Cooking oil: I prefer to use olive oil for this dish, though technically olive oil isn’t ideal for this kind of high-heat cooking. I just love its rich, savory flavor with the salty peppers. If you’d prefer to use something else, I’d go for grapeseed oil or even peanut oil.
Dipping sauce: Make a simple dipping sauce for these peppers by mixing mayonnaise, sour cream, or yogurt with some lime or lemon juice and some hot sauce, like our Magic Summer Sauce.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
