Blistered Shishito Peppers

If you’re looking for the ultimate 10-minute appetizer or side that feels restaurant-worthy with zero stress, Blistered Shishito Peppers are your new best friend. These little green gems are tender, slightly smoky, and blistered to perfection in a hot skillet. Most are mild, but every now and then, you get a spicy surprise—making them extra fun to eat! Finished with a sprinkle of flaky sea salt and a squeeze of lemon, they’re irresistibly snackable and perfect with a cold drink.

Why You’ll Love Blistered Shishito Peppers

• Fast & Foolproof: Just 10 minutes from skillet to table—no fancy prep, no complicated steps.
• Naturally Delicious: You don’t need much—just a hot pan, oil, and a touch of seasoning to bring out their natural flavor.
• Slightly Smoky, Slightly Sweet: Shishito peppers develop a light char that adds delicious complexity.
• Low Calorie, High Flavor: They’re light enough for everyday snacking but tasty enough to serve at a party.
• The “Russian Roulette” Factor: About 1 in 10 shishitos is surprisingly spicy—it’s part of the fun!

Ingredients

• Shishito Peppers – Fresh, whole peppers with stems on (they’re great for grabbing and dipping!)
• Olive Oil – For blistering the peppers in the pan and adding flavor
• Flaky Sea Salt – A generous pinch at the end elevates the whole dish
• Fresh Lemon (optional) – A squeeze adds a lovely brightness
• Garlic or Soy Sauce (optional) – For a flavor boost if you want to get fancy

Instructions

1. Preheat the Skillet: Use a cast iron skillet or heavy-bottomed pan and get it very hot over medium-high heat. You want it almost smoking.
2. Prep the Peppers: Rinse and dry the shishito peppers thoroughly. Moisture is the enemy of blistering!
3. Blister the Peppers: Add a tablespoon of olive oil to the hot pan. Toss in the shishitos and cook, stirring occasionally, for about 6–8 minutes until blistered and charred in spots.
4. Season and Serve: Remove from heat. Sprinkle generously with flaky salt and squeeze over fresh lemon juice if using. Serve hot and watch them disappear.

Nutrition Facts (per serving)
Serving Size: ~10 peppers
Calories: 60
Fat: 4g
Sodium: 120mg
Carbs: 5g
Fiber: 2g
Protein: 1g

Serving Tips

• Serve as a fun starter with cold beer or sake
• Add a sprinkle of sesame seeds or drizzle of sesame oil for an Asian twist
• Pair with creamy dips like aioli, yogurt dip, or even whipped feta

FAQ

Q1: Are shishito peppers spicy?
A1: Most are mild, but about 1 in 10 has a surprising kick!

Q2: Can I roast them instead of skillet-blistering?
A2: Yes! Toss with oil and roast at 425°F for 10–15 minutes, flipping halfway.

Q3: Can I eat the whole pepper?
A3: Yep—just the stem isn’t edible.

Q4: Do I need to remove the seeds?
A4: Not at all! The seeds are small and totally fine to eat.

Q5: Where can I find shishito peppers?
A5: Most grocery stores carry them in summer and fall, or check your local Asian or farmer’s market.

Q6: Can I use another pepper variety?
A6: Padron peppers are a great substitute and have a similar flavor and heat profile.

Q7: Are they healthy?
A7: Definitely! They’re low in calories and rich in antioxidants and fiber.

Q8: Can I make them in advance?
A8: Best eaten fresh, but you can reheat them in a dry skillet for a quick refresh.

Q9: What dipping sauces pair well?
A9: Garlic aioli, sriracha mayo, soy-lime dip, or creamy sesame sauce are all delish.

Q10: Can I grill them?
A10: Absolutely! Toss in oil and grill on high heat for a few minutes per side until charred.

Conclusion

Blistered Shishito Peppers are the snack you didn’t know you needed—smoky, salty, just a little wild, and totally addictive. With minimal effort and maximum flavor, they’re your go-to for entertaining or just spicing up a weekday evening. Try them once, and you’ll be hooked! Want me to format this into a recipe card too?

Print