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: Se