If you’ve ever craved a snack that’s super simple, irresistibly tasty, and just a little bit exciting, you’re going to love this Blistered Shishito Peppers Recipe. These vibrant green peppers are blistered to perfection in a hot skillet until their skins are charred and smoky, delivering bursts of flavor with every bite. The beauty of this dish is in its effortless charm—minimal ingredients, quick cooking, and a touch of brightness from fresh lemon and flaky sea salt. Whether you’re serving them as a lively appetizer or a fun side, this recipe will quickly become one of your go-to crowd-pleasers that’s as easy as it is delicious.
Ingredients You’ll Need
This dish calls for just a handful of ingredients, each playing a crucial role in giving the peppers their signature taste, texture, and vibrant color. Together, they create a harmonious balance that makes this simple snack truly shine.
- 8 ounces (3 heaping cups) shishito peppers: The star of the show; these sweet, mildly spicy peppers blister beautifully and add a wonderful pop of green.
- 2 teaspoons extra-virgin olive oil or avocado oil: Helps the peppers blister evenly while adding a subtle buttery flavor.
- 1 lemon wedge (optional): A squeeze of lemon brightens the dish and adds a lively contrast to the smoky peppers.
- Salt, preferably flaky sea salt or kosher salt, to taste: Essential for seasoning; flaky salts add a lovely texture and enhance every bite.
How to Make Blistered Shishito Peppers Recipe
Step 1: Prep Your Peppers
Start by rinsing the shishito peppers under cold water to clean off any dirt. Then, gently pat them dry with a clean tea towel—this step is key because dry peppers blister better and won’t steam. Place them in a medium bowl and drizzle the oil over, tossing to ensure every pepper is coated. This light layer of oil helps achieve that signature blistered skin while keeping the peppers tender inside.
Step 2: Heat the Skillet
Next, heat your skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. This signals the perfect temperature to get those beautiful charred marks. The right heat level ensures the peppers blister nicely rather than steam or burn.
Step 3: Blister the Peppers
Place the peppers in the hot skillet. Resist the temptation to stir them constantly—you want to give the peppers time to develop charred, blistered spots. Stir only every minute or so, cooking them until tender and blackened in places, about 8 to 12 minutes. This step brings out the smoky flavor and softens the peppers without losing their crisp bite.
Step 4: Finish and Serve
Transfer your blistered shishito peppers to a serving plate. If you like, spritz with a fresh lemon wedge to add a zesty balance to the smoky heat. Generously sprinkle flaky sea salt or kosher salt over the peppers to bring out the best flavors. Don’t forget to serve with a small bowl to collect all those pesky stems!
How to Serve Blistered Shishito Peppers Recipe
Garnishes
A simple squeeze of lemon is a classic topping that offers a lovely brightness and brightens the smoky, earthy notes of the peppers. For extra flair, you could sprinkle toasted sesame seeds or a few flakes of chili powder to up the heat and add a bit more texture.
Side Dishes
These peppers shine as a tapas-style appetizer to accompany a chilled glass of white wine or a refreshing beer. They also pair well with grilled meats, fresh salads, or a vibrant grain bowl, contributing a smoky, slightly spicy punch that elevates the whole meal.
Creative Ways to Present
Try arranging the blistered shishito peppers over a bed of creamy ricotta or labneh, drizzling them with herb-infused olive oil for an elegant touch. You could also serve them alongside a garlic aioli or spicy mayo dip to create a fun and interactive snack experience that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer your blistered shishito peppers to an airtight container and keep them in the refrigerator. They’ll stay tasty for up to 2 days, but enjoy them as soon as possible for the best texture and flavor.
Freezing
Freezing is not recommended for this recipe. The delicate texture of the blistered peppers tends to become mushy after thawing, which changes the whole experience of that perfect blister and slight crunch.
Reheating
To reheat, gently warm the peppers in a hot skillet over medium heat for a few minutes until heated through. This method helps revive some of the original blistered texture and smoky flavor without turning soggy like the microwave would.
FAQs
Are shishito peppers spicy?
Shishito peppers are usually mild with a slight sweetness, but about one in ten peppers packs a surprising kick of heat, making it a fun guessing game as you eat.
Can I use other types of peppers for this recipe?
While you can try, shishito peppers are uniquely suited to this recipe due to their thin skin and mild flavor. Other peppers may not blister as nicely or could be much spicier.
Is the lemon wedge really necessary?
The lemon wedge is optional but highly recommended as it adds a refreshing brightness that contrasts beautifully with the smoky, charred flavor of the peppers.
Can I cook these in the oven instead of a skillet?
Yes, you can roast the peppers under a broiler for similar blistering, but the skillet method offers more controlled charring and quicker cooking.
What should I serve with blistered shishito peppers?
They make a fantastic appetizer or side dish alongside grilled proteins, light salads, or even as an exciting party snack with dipping sauces.
Final Thoughts
There is something incredibly satisfying about popping blistered shishito peppers straight from the pan—each bite delivering smoky char, a gentle crunch, and a lively burst of flavor that feels both rustic and refined. This Blistered Shishito Peppers Recipe is proof that the simplest ingredients can make the most memorable dishes. Trust me, once you try it, you’ll find yourself reaching for shishito peppers whenever the craving for a quick, delicious snack hits. Give it a go and share the joy of this little culinary gem with your friends and family!
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 flavorful appetizer that feature tender peppers charred to perfection in a skillet. Lightly coated with olive oil and sprinkled with flaky sea salt, these peppers are enhanced by a splash of fresh lemon juice for a bright, tangy finish. Perfect for sharing, they make a simple yet impressive snack or side dish in just 15 minutes.
Ingredients
Peppers
- 8 ounces (about 3 heaping cups) shishito peppers
Seasoning
- 2 teaspoons extra-virgin olive oil or avocado oil
- Salt, preferably flaky sea salt or kosher salt, to taste
- Lemon wedge, optional, for spritzing
Instructions
- Prepare the Peppers: Rinse the shishito peppers thoroughly and pat them dry using a clean tea towel. This ensures the oil will coat evenly and the peppers will blister well during cooking. Transfer the dried peppers into a medium bowl, drizzle with the olive or avocado oil, and toss gently until they are evenly coated. Set the bowl aside while you heat your pan.
- Heat the Skillet: Place a medium skillet over medium heat and allow it to get hot. To test if it’s ready, flick a drop of water onto the pan – it should sizzle and evaporate rapidly. This ensures a high enough heat for blistering the peppers without steaming them.
- Cook the Peppers: Add the oiled shishito peppers to the hot skillet in a single layer if possible. Let them cook, turning every minute or so to allow even blistering without stirring too frequently, which could prevent proper charring. Cook until the peppers become tender and charred in spots, about 8 to 12 minutes.
- Serve: Transfer the blistered peppers to a serving plate. If desired, squeeze the lemon wedge over the peppers to add a bright, citrusy note. Sprinkle generously with flaky sea salt or kosher salt to taste. Provide a small bowl on the side for discarded stems, and enjoy immediately while hot.
Notes
- Shishito peppers are generally mild, but occasionally one might be spicy — part of the fun of eating them.
- Use a high smoke point oil like avocado oil if you want a slightly higher cooking temperature or a different flavor profile.
- For extra flavor, you can sprinkle with smoked paprika or a pinch of chili flakes after cooking.
- Serve as an appetizer or side dish paired with grilled meats, seafood, or cocktails.
