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You are going to love these easy blistered shishito peppers! In just 10 minutes, you get a tasty snack, appetizer, or side dish that goes with all kinds of dips and main courses!
If you’ve ever had blistered shishito peppers at a restaurant, you know how impressive the flavor can be! During my vegetarian years in the rural South, I grew used to most veggies being fried (not hating, just saying), but ordering blistered shishito peppers at a restaurant blew my mind! You get this smoky, kind of sweet flavor, and the skins wrinkle up but don’t get tough at all. I was so surprised; it looked so simple but the flavor was incredible.
I frequently remake my restaurant favorites (like these crispy brussels sprouts or Taco Bell’s jalapeno cream sauce), so I decided to give it a go. It turns out, that appetizer is actually super easy to make! It was so simple, it’s just a 4-ingredient base recipe that can work with all kinds of cuisines and paired with all kinds of different dips. It’s great as a watch party food (that’s why it’s popular at bars), but it’s also a simple veggie to add before or during a meal
Why you will love this shishito peppers recipe:
- It’s SO quick; you only need 4 ingredients and 10 minutes!
- These versatile peppers are great with all kinds of dips and different cuisines.
- You can use this recipe as a side dish, appetizer, or snack.
Ingredients for Blistered Shishito Peppers
- Shishito Peppers – These should be whole, washed, and nicely ripened.
- Oil – Avocado oil, olive oil, canola oil, whatever you like. If you want to boost an Asian-cuisine flavor, you can do a mix of toasted sesame oil and your favorite cooking oil.
- Flaky salt and Lime wedges – These finishing touches bring out the best flavor in your blistered shishitos. If you’re using a different dipping sauce, you may want a lemon wedge instead of lime.
- Optional: Peanut sauce for dipping. Check the serving section for more dip ideas! This creamy sweet chili dipping sauce or a drizzle of chili oil are nice options, too. Buttermilk ranch (or jalapeno ranch for some spice) would be great if serving with burgers, BBQ, pizza.
How to Cook Shishito Peppers
- Toss your peppers in the oil, making sure they are well coated while you large cast iron skillet is warming up over high heat.
- Once the skillet starts to smoke, add the peppers in. Let them cook 1 minute without moving them, then start turning the peppers occasionally. Continue this for about 10 minutes, allowing them to get blistered all the way around.
- Transfer hot peppers to a bowl or plate, sprinkle with flaky salt, then serve with lime wedges and peanut sauce.
How to Serve Shishito Peppers
- Asian – Dip in Thai peanut dressing or add a drizzle of chili oil with Grilled Pork Tenderloin or Thai Chicken Skewers
- Mexican – Serve with Jalapeno Ranch alongside Cauliflower Tacos and Mexican Street Corn
- Italian – Dip in Lemon Aioli with Air Fryer Pizza or as an appetizer before Italian Sausage Soup
- American – Serve with Smoky Sweet Sauce beside Burgers and Air Fryer Baby Potatoes
Storage and Reheating
- Fridge: Store cooked shishito peppers in an airtight container lined with paper towels in the refrigerator up to 3-5 days.
- Freezer: Remove stems and seeds from the peppers and allow them to cool completely on a paper towel. Freeze them in an airtight container up to 3 months. NOTE: These will be soft and mushy, so you will not want to eat these as a side or appetizer. Frozen shishito peppers are great for blending into spreads and sauces, not for eating on their own.
- Reheating: Warm a skillet over high heat, then place your peppers in. Cook 1-3 minutes, turning occasionally.
Shishito Peppers FAQ’s
Shishito peppers are milder than jalapenos but not as sweet as bell peppers. They are small, thin-walled, and tend to have a great crunch. They’re about the same size as a jalapeno but with wrinkly skin. They are popular in Japanese cuisine and other Asian foods as they originate from East Asia.
No, shishito peppers register around 50-200 on the Scoville scale, so they are milder than traditionally “easy” peppers like banana peppers, pepperoncini, or pimientos. However, you may get one pepper with a spicy kick (up to 2500 Scovilles, comparable to a jalapeno) in every 10-20, but those are rare and depend on environmental factors during growth.
Yes, shishito peppers are loaded with great nutrients like Vitamin E, B6, Potassium, and Vitamin C, perfect for supporting your immune system! This low-calorie food also helps maintain gut health, and the antioxidants help your heart and may lower your risk of cancer.
Yes, but they will not be the same after thawing. Instead of being tender with crisp skin, they become quite mushy. These are still fantastic to use to blend into sauces, dips, spreads, and soups, though!
More Popular Recipes:
Blistered Shishito Peppers
Ingredients
- 8 ounces shishito peppers
- 1 tablespoon oil
- Flaky salt
- Lime wedges, or lemon if you prefer
- Peanut Sauce, or jalapeno ranch, sweet & smoky sauce, or your favorite dipping sauce
Instructions
- Heat a large cast iron skillet over high heat. While the skillet is heating up prepare your peppers.
- Toss the peppers in the oil and make sure they are well coated.
- When the skillet is smoking add the peppers to the skillet. Allow the peppers to cook undisturbed 1 minute, then begin to turn them occasionally until they are blistered all the way around. This takes about 10 minutes.
- Serve immediately with flaky salt, lime wedges, and peanut sauce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I’m Maggie! After obtaining a Master of Education degree in 2020, I decided to combine my love of teaching with my passion for food. Cooking good food feeds our bodies and souls, but it also helps give us a confidence that empowers us far beyond the kitchen. I hope to share my knowledge and experience to help cooks of all levels create delicious meals, snacks, and desserts for everyone they love!
