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
Scale
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.
