<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2613047792988&pd[em]=&noscript=1" /> Skip to Content

Easy Blistered Shishito Peppers

Sharing is caring!

Need an appetizer in a flash? There’s really nothing faster than these easy blistered shishito peppers! Even if you have to go to the garden to pick them ahead of time, you’re still going to wrap up this easy recipe quicker than most.

Blistered shishito peppers

So whether your shishito peppers are home grown or purchased from a local farmers’ market, use them in this quick and easy recipe for a healthy and delicious appetizer or side dish. (Need shishito pepper seeds? Grab some from True Leaf Market.)

This post may contain affiliate links, which simply means I may earn a commission off of links at no extra cost to you. Thank you for supporting my site!

What are Shishito Peppers

Shishito peppers are a typically non-spicy variety of pepper that is common in Eastern Asia. These peppers resemble a squared jalapeno with a more wavy appearance. They grow to around 3 inches long which makes them perfect for an easy to eat appetizer.

shishito peppers in a pile
Raw Organic Green Shashito Peppers Ready to Cook With

Shishito peppers can be left on the plant until they turn red or used while still green. In my experience, the green peppers are better for blistering since the skin seems to hold up a bit better under the high heat.

This post may contain affiliate links, which simply means I may earn a commission off of links at no extra cost to you. Thank you for supporting my site!

If you’d like to learn to grow shishito peppers at home, either in the garden or in a container, check out my full article here. They’re really quite easy to grow and would be a tasty addition to any home garden!

Why Blister Shishito Peppers?

While there are many ways to eat shishito peppers, including raw, blistering them softens up the skin of the pepper just enough. You’re still left with some texture in the pepper’s flesh, and since the seeds can all be eaten as well, this is a one bite pepper.

Blistering shishitos instead of using other cooking methods is also just so much faster. While blistering can happen in an oven set to a high temperature, I prefer a cast iron skillet, where I can watch the peppers closely. They can go from blistered to scorched in a short time.

How to Cook Shishito Peppers

Here’s what you’ll need to create this delicious appetizer or side dish:

Since this recipe only takes a few minutes, you’ll want to have a plate or small platter standing by for the peppers when they come out of the skillet. Here’s a video breakdown of the recipe from garden to table!

Blistered Shishito Recipe

  1. Begin by washing your fresh shishito peppers in cool water. Place the wet peppers on a clean kitchen towel to dry. Since the peppers will be cooking in a hot pan with oil, you want them dry.
Shishito peppers drying on cloth

2. Once peppers are dry, place dry cast iron skillet on medium high heat. While the pan is heating, place shishito peppers in a bowl and drizzle olive oil on top. Toss peppers to coat in oil.

3. Once the cast iron skillet is smoking lightly, carefully add shishtos. They should immediately begin to pop and sizzle. Let the peppers cook for several minutes, then turn them.

4. Blister as many sides of the pepper as you can. (Some peppers will roll on you, so you may only get two sides blistered, other peppers will allow for more blistering.)

5. Once peppers have your desired degree of blistering, remove them to a clean serving plate. Squeeze half a lemon over the peppers, then give a generous sprinkle of salt on top.

Blistered shishito peppers on white plate
Blistered shishitos on white plate

6. Serve blistered shishitos immediately. They are delicious on their own, or you can serve them with a sriacha mayonnaise as a dipping sauce. (We prefer them plain!)

What to Serve with Shishitos

While shishitos make a great appetizer before any meal, I particularly love to serve them before any heavy dinner. This is a light appetizer that won’t fill you up before the main course.

But blistered shishito peppers are also great as a final addition to charceuterie board. Toss them on the board right before it’s set out (you may want to put them in a ramekin to keep the lemon juice from touching other foods).

Since shishito peppers are popular in Japan, try pairing them with East Asian or Asian-inspired dishes such as sushi or teriyaki.

Yield: 4 servings

Easy Blistered Shishito Peppers

blistered shishitos and lemon wedges on white plate

This easy blistered shishito recipe is a quick and delicious appetizer or side dish that uses fresh shishito peppers and only takes 5 minutes!

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes

Ingredients

  • 20 shishito peppers (or more or less depending on who you're feeding)
  • 2 Tbsp Olive Oil
  • 1 tsp Sea salt
  • 1/2 of a Lemon

Instructions

  1. Begin by washing your fresh shishito peppers in cool water. Place the wet peppers on a clean kitchen towel to dry. Since the peppers will be cooking in a hot pan with oil, you want them dry.
  2. Once peppers are dry, place dry cast iron skillet on medium high heat. While the pan is heating, place shishito peppers in a bowl and drizzle olive oil on top. Toss peppers to coat in oil.
  3. Once the cast iron skillet is smoking lightly, carefully add shishtos. They should immediately begin to pop and sizzle. Let the peppers cook for several minutes, then turn them.
  4. Blister as many sides of the pepper as you can. (Some peppers will roll on you, so you may only get two sides blistered, other peppers will allow for more blistering.)
  5. Once peppers have your desired degree of blistering, remove them to a clean serving plate. Squeeze half a lemon over the peppers, then give a generous sprinkle of salt on top.
  6. Serve blistered shishitos immediately. They are delicious on their own, or you can serve them with a sriacha mayonnaise as a dipping sauce. (We prefer them plain!)

Notes

We prefer to use green shishito peppers for this recipe, but red shishitos will work, too!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases with no added cost to you. Thank you!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 220
Growing Eggplant in the Home Garden
← Read Last Post
top of a beet blueberry smoothie
Blueberry Beet Smoothie
Read Next Post →

I'd love to hear from you

I'd love to hear from you

Skip to Recipe
%d bloggers like this: