Blistered Shishito Peppers

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Charred green shishito peppers on a purple plate, ready to be enjoyed as a spicy-sweet snack.

Recipes, Side Dishes

Blistered Shishito Peppers are a quick and easy snack. You cook fresh green shishito peppers in a hot pan until they are a bit black on the outside. They are mostly not spicy and taste a little sweet. You eat them with a sprinkle of salt and maybe a squeeze of lemon.

Ingredients:

  • 1/2 pound (about 225 grams) shishito peppers
  • 2 tablespoons olive oil or another oil with a high smoke point (like canola or avocado oil)
  • Flaky sea salt, to taste
  • Lemon wedges, for serving (optional)
  • Optional garnishes: grated Parmesan cheese, a drizzle of sesame oil, or a sprinkle of togarashi (Japanese spice blend)

How to Make Blistered Shishito Peppers:

1. Prep the Peppers:

  1. Wash and Dry: Rinse the shishito peppers under cold water and thoroughly dry them with paper towels. Removing moisture is crucial to prevent splattering during the cooking process.

2. Cooking Process:

  1. Preheat the Pan: Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. The pan should be hot enough that a drop of water sizzles on contact.
  2. Add the Oil: Once the pan is heated, add the oil and swirl to coat the bottom of the pan evenly.
  3. Blister the Peppers: Add the shishito peppers to the pan in a single layer, making sure they aren’t crowded. If your pan isn’t large enough to fit all the peppers without touching, work in batches.
  4. Let Them Sit: Allow the peppers to cook undisturbed for about 1 minute until the bottoms start to blister and char.
  5. Keep Them Moving: Use tongs to turn the peppers every minute or so to ensure they blister evenly on all sides. The entire process should take about 5 to 8 minutes, depending on the heat of your pan. The peppers should be tender but still slightly firm, with charred blisters across their skins.

3. Finishing Touches:

  1. Season: Immediately transfer the blistered peppers to a serving bowl or plate, and while they’re still hot, sprinkle generously with flaky sea salt.
  2. Add Garnishes: If desired, add a touch of grated Parmesan cheese, a light drizzle of sesame oil, or a dash of togarashi for additional flavor.
  3. Serve with Lemon: Serve the peppers with lemon wedges on the side. Squeezing lemon juice over the peppers before eating adds a nice burst of acidity that complements the smoky, mild heat of the peppers.

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