If you’re looking for a quick, vibrant, and irresistibly tasty snack or appetizer, this Blistered Shishito Peppers Recipe will quickly become one of your absolute favorites. These petite green peppers are full of subtle smoky char, a gentle heat that surprises with every bite, and a fresh pop of brightness from a lemon spritz and flaky salt. It’s a dish that is as simple as it is flavorful, perfect for sharing any day of the week or elevating casual get-togethers with friends. The magic lies in how these peppers blister and soften, creating a delightful texture that pairs wonderfully with almost anything.
Ingredients You’ll Need
To make this Blistered Shishito Peppers Recipe, you actually only need a handful of simple ingredients. Each one is carefully chosen to enhance the natural charm of the peppers—bringing a balance of smoky, salty, and tangy that makes every bite pop.
- Shishito peppers, 8 ounces (3 heaping cups): These mild peppers are the star—small, flavorful, and perfect for blistering quickly in the pan.
- Extra-virgin olive oil or avocado oil, 2 teaspoons: Just enough to coat the peppers and help them char beautifully while keeping the flavor light and fresh.
- Lemon wedge, optional: Adds a burst of citrus brightness that cuts through the slight smokiness and rounds out the dish.
- Salt, preferably flaky sea salt or kosher salt, to taste: Salt is key for seasoning and crunch; the flaky types bring a wonderful texture contrast when sprinkled on top.
How to Make Blistered Shishito Peppers Recipe
Step 1: Prep the Peppers
Start by rinsing the shishito peppers under cold water to clean off any dirt or residue. Then, pat them completely dry with a clean tea towel—this step is crucial because moisture keeps the peppers from blistering properly. Transfer the dry peppers into a medium bowl, drizzle the oil over them, and toss gently until every pepper has a nice, even coating of oil. This ensures they blister evenly and develop that irresistible char.
Step 2: Cook the Peppers
Heat a medium skillet over medium heat until it’s distinctly hot—test by flicking a drop of water onto the pan; it should sizzle and evaporate right away. Place the coated peppers into the pan in a single layer. Let them cook, stirring only every minute or so to encourage even blistering without disturbing their searing process too much. After 8 to 12 minutes, the peppers should be tender and dotted with charred spots, signaling they’re perfectly cooked.
Step 3: Season and Serve
Transfer the blistered peppers onto a serving plate while they’re still hot. If you like, squeeze a lemon wedge over the top for a refreshing tang. Finally, generously sprinkle with flaky sea salt or kosher salt. The salt brings out depth and crunch that makes each bite so addictive. Serve with a small bowl nearby for the pepper stems, making it easy to enjoy this dish as a casual snack or appetizer.
How to Serve Blistered Shishito Peppers Recipe
Garnishes
While the classic seasoning is perfect as-is, feel free to garnish your blistered shishito peppers with a sprinkle of toasted sesame seeds for a nutty crunch, a drizzle of soy sauce for an umami kick, or fresh herbs like chopped chives or cilantro to add a vibrant herbal note that complements the smoky flavor beautifully.
Side Dishes
This dish pairs wonderfully with an array of sides. Try serving it alongside grilled meats, crispy rice bowls, or even as a zesty contrast on a charcuterie board. It’s also fantastic with a chilled glass of sake or crisp white wine, making it an excellent addition to summer barbecues or casual evening snacks.
Creative Ways to Present
For a fun twist, you can serve blistered shishito peppers on skewers as finger food at parties or tossed with a sprinkle of toasted nuts and finely grated Parmesan for a fusion-style appetizer. Another option is to mix the blistered peppers into a warm pasta or grain salad, where their smoky flavor adds a wonderful complexity and a pop of color.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though unlikely!), place them in an airtight container and store in the refrigerator. They’ll keep well for up to 2 days but are best enjoyed fresh to capture that perfect blistered texture.
Freezing
Freezing is not recommended for this Blistered Shishito Peppers Recipe, as the peppers tend to become mushy and lose the signature blistered texture once thawed.
Reheating
To reheat, gently warm the peppers in a skillet over medium heat for a few minutes, just enough to regain some crispness and warmth without overcooking them. Avoid the microwave if you want to preserve their delightful char and texture.
FAQs
What are shishito peppers and are they spicy?
Shishito peppers are a type of small, mild chili pepper mostly grown in Japan and increasingly popular worldwide. They are usually mild, but about 1 in 10 peppers can have a surprising kick of heat, making them fun and unpredictable when you bite in.
Can I use other oils besides olive or avocado oil?
Yes! While extra-virgin olive oil and avocado oil work great because of their mild flavors and high smoke points, you can experiment with grapeseed or sunflower oil as alternatives, especially if you want a more neutral taste.
How do I know when the peppers are done cooking?
The peppers are ready when they are tender and have plenty of charred, blistered spots on their skins. They should look a bit wrinkled and smell fragrant with a toasty aroma—usually between 8 and 12 minutes in the pan.
Can I bake the peppers instead of pan-frying?
You can bake shishito peppers in a hot oven, but pan-frying offers a better char and crispness. If baking, roast at 450°F for about 10–15 minutes, shaking the pan halfway through for even cooking.
Is this recipe healthy?
Absolutely! Shishito peppers are low in calories and rich in vitamins A and C. Using just a small amount of healthy oil and fresh lemon makes this dish a nutritious and flavorful snack or side.
Final Thoughts
This Blistered Shishito Peppers Recipe is your go-to for an effortless yet impressive appetizer or snack that feels both comfy and exciting. Once you get the hang of the blistering technique, you’ll find it addictive to whip up these peppers anytime you want a quick, tasty bite that everyone will love. So grab a skillet, some shishitos, and enjoy this simple dish packed with bold flavor and a sprinkle of fun.
Print
Blistered Shishito Peppers Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Blistered Shishito Peppers are a quick and easy appetizer or side dish featuring tender, lightly charred peppers with a hint of smokiness and a bright touch of lemon. Perfect for snacking or serving alongside your favorite meals, these peppers are effortlessly prepared on the stovetop with simple seasoning.
Ingredients
Peppers
- 8 ounces (about 3 heaping cups) shishito peppers
Seasoning & Garnish
- 2 teaspoons extra-virgin olive oil or avocado oil
- Lemon wedge, optional
- Salt, preferably flaky sea salt or kosher salt, to taste
Instructions
- Prepare Peppers: Rinse the shishito peppers thoroughly and pat them dry completely using a clean tea towel to ensure they blister well when cooked. Transfer them to a medium bowl, drizzle with the oil, and toss to coat all peppers evenly. Set aside.
- Heat Skillet and Cook: Preheat a medium skillet over medium heat until hot enough that a drop of water sizzles and evaporates instantly. Add the peppers to the skillet and cook, stirring every minute or so—avoid stirring too frequently to allow blister spots to develop—until the peppers are tender and have charred spots, approximately 8 to 12 minutes.
- Serve: Transfer the blistered peppers to a serving plate. Optionally, spritz them with the juice from a lemon wedge to add bright acidity. Sprinkle generously with flaky sea salt or kosher salt to taste. Serve alongside a small bowl for discarding pepper stems.
Notes
- Shishito peppers are generally mild, but about 1 in 10 can be surprisingly spicy, so eat with caution if sensitive to heat.
- Drying the peppers thoroughly before cooking helps achieve better blistering and prevents steaming.
- Use a heavy-bottomed skillet like cast iron for best heat retention and blistering results.
- For a smoky twist, try finishing the peppers under a broiler for 1-2 minutes after stovetop cooking.
- These peppers are best served immediately while warm and tender.
