How to Cook Blistered Shishito Peppers
Craving a snack that’s simple yet bursting with flavor? Blistered shishito peppers are the perfect bite-sized treat, offering a unique balance of smoky, savory goodness with just a hint of heat.
Whether you’re looking for an appetizer, a side dish, or something to impress guests at your next gathering, this quick and easy recipe will have you savoring every crunchy, charred bite in no time!
How to Cook Blistered Shishito Peppers is the easiest thing you will ever learn from us. Pull up a stool and dig into these delicious peppers with us!
First of all, you need to remember to make a dipping sauce for this blistered shishito peppers recipe, so we’ve included our favorite below. Don’t skip it.
Cade loves to order shishito peppers at restaurants, but for some reason they never really call my name. We’ve been making them at home lately and even the worst cook in America can totally pull these off.
Let’s take 5 minutes and three ingredients to make roasted shishito peppers! They are budget-friendly and a great option to change things up with your side dishes.
You can eat them plain or Cade loves a simple soy dipping sauce so I can share that recipe in case you want the same.
What are Shishito Peppers?
Shishito peppers are a bright green East Asian pepper that are small, slender, have a thin skin, very mild spiciness and a touch of sweetness. They char beautifully and have a delicious smoky flavor. Spanish padrón peppers are the most similar pepper to shishitos
What You Need to Make Blistered Shishito Peppers
You only need 3 ingredients to make charred shishito peppers, and if you want to make the dipping sauce, you’ll need a few more. Here’s your grocery list so we can get started:
- Shishito Peppers
- Extra-Virgin Olive Oil
- Flaked Sea Salt
Dipping Sauce if Desired
- Soy Sauce
- Dark Brown Sugar
- Sesame Oil
- Ground Ginger
- Sesame Seeds
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Cook Blistered Shishito Peppers
It’s very easy to learn how to make blistered shishito peppers in a pan on the stovetop or on the grill. Here are the basic steps:
- Prep: Heat a cast iron pan or grill over high heat. Add the peppers in a single layer.
- PRO TIP: If using a grill it’s easier to use a grill pan so the peppers don’t fall between the grates.
- Turn: Use tongs to turn the peppers occasionally until blackened blisters appear on all aides.
- Toss: Remove from the heat and toss with olive oil and sprinkle with flaked sea salt.
- Serve: Serve with dipping sauce if desired.
Keep scrolling down to the end of the post to the recipe card for all the details. You can also print or save the recipe there.
Do Shishito Peppers Turn Red?
These little peppers will start out red but are usually picked when they are lime green which is when they are best eaten.
Are Shishito Peppers Hot?
The whole pepper including seeds can be eaten. Shishito peppers are not very hot or spicy. About 1/10 might end up a spicier pop but otherwise most people enjoy shishitos.
How and Where to Buy Shishito Peppers
You can buy shishito peppers in the produce section of most grocery stores over by the other peppers.
Shishito Peppers are a little tricky to find, but one place I can always buy them is at Trader Joe’s.
What to Eat With Blistered Shishito Peppers
You can serve shishito peppers in stir-fry dishes, alongside any grilled (honey lemon grilled chicken) or smoked meats (smoked chicken breasts) or really at any time as they are a fun little appetizer. Even a football party is so fun to serve up these blistered shishitos!
When you serve the peppers you might want to consider a simple aioli or soy dipping sauce. We’ve included one below but a sriracha aioli (mayonnaise, sriracha, garlic, salt and lime juice) would be great too!
Do Shishito Peppers Need to be Refrigerated?
Shishito peppers will last longer if you store them in the refrigerator. After blistering the peppers, let them cool completely and store leftovers in an airtight container. They will keep for up to 5 days.
Can Shishito Peppers be Frozen?
Whole shishito peppers don’t freeze very well for this dish, but if you need to save some just dice them up and freeze them for up to a month or two.
Throw the frozen peppers into soups or other dishes, no defrosting needed.
Learn how to make delicious blistered shishito peppers that are perfect for snacking or serving as an appetizer. This simple recipe only requires a few ingredients and can be cooked in minutes!
More Tasty Appetizers to Try:
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Blistered Shishito Peppers
Description
Craving a snack that's simple yet bursting with flavor? Blistered shishito peppers are the perfect bite-sized treat, offering a unique balance of smoky, savory goodness with just a hint of heat.
Course 200+ Easy Appetizers Recipes
Cuisine Asian
Keyword APPETIZER, grilled, peppers, side dish, SNACK
Prep Time 2 minutes minutes
Cook Time 5 minutes minutes
Total Time 7 minutes minutes
Servings 6
Calories 19kcal
Author Carrian Cheney
In a small pan, cook the ginger and garlic for a few seconds over medium heat then add the remaining ingredients, stirring until combined. Remove from heat.
1/8 teaspoon Ginger, 1 Clove Garlic, 1/3 Cup Soy Sauce, 1-2 Tablespoons Dark Brown Sugar, 1/4 teaspoon Toasted Sesame Oil, 1 Dash Sesame Seeds
Heat a cast iron skillet over high heat. Add the peppers and cook until blistered, turning every few minutes. Turn the heat off and add a drizzle of olive oil, and flaked sea salt. Toss to coat. 1 Bag Shishito Peppers, Olive Oil, Flaked Sea Salt
Eat with the sauce immediately.
These peppers can be frozen to use later. Freeze them in a heavy duty freezer bag.
Serving: 3peppers | Calories: 19kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 721mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.4mg
READ: How to Cook Blistered Shishito Peppers