These Blistered Shishito Peppers are the perfect finger food. They’re so easy to make too. Lightly seasoned and slightly smoky, you’ll find that most are mild… one out of every ten might surprise you.
Anyone up for a game of Russian roulette? Shishito peppers aren’t hot – except for when they are! It’s said that about one in 10 shishito peppers is a devil child spicy – Well, not really THAT hot, but a lot hotter than it’s siblings. Those peppers that get extra light or heat while growing are said to be a bit hotter than the others. You’ll know when you get one…
My husband and I were out to eat at one of our favorite local restaurants, Radar. As is typical for us, we ordered several small plates so that we could sample it all – Oysters, Pork Shoulder, Bluefish Pate, Chicken Under a Brick, and of course, the peppers. Rick took one bite and his eyes watered up – “I’m not sure if I can eat this babe”. In the meantime, I had eaten three already and had to give him the look – “Are you crazy?” That’s when our waitress stepped up and asked – “How is everything? Did you get a hot one yet?” REDEMPTION.
Shishito peppers are slender and wrinkly with thin-skins and a bright green color. Slightly sweet in taste with a delicate texture, they’re like potato chips, you can’t eat just one! You can find these peppers in your local Asian market, farmers markets, and many grocery stores. My local Trader Joe’s just started carrying them as well *bonus* – Shishitos AND cheap wine!!!
Blistered Shishito Peppers a cinch to prepare. Just rub them with a little oil and toss them onto a hot skillet or grill to get them charred and blistered. Then sprinkle them with a bit of salt, plus any extra seasonings you might desire, and you’ve got the perfect finger food!
In this version, I give the charred shishito peppers a sprinkling of togarashi. Togarashi is a Japanese red pepper blend. The exact spices used vary slightly by maker but usually include powdered/flaked red chili pepper, black pepper, sesame seeds, dried mandarin orange peel, nori seaweed flakes, hemp seeds and poppy seeds. It’s available in most Asian markets or online. It’s got a great unique flavor and is typically used to spice up Asian noodle and yakitori dishes. I also sprinkle on some lemon juice on the peppers for some added brightness.
Shishitos are great to share at summer parties and barbeques. Grab the stem, pop the pepper into your mouth and enjoy!
How to Cook Shishito Peppers
- Heat a large skillet, grill or grill pan to medium-high heat.
- Arrange peppers in a single layer and cook until they are lightly charred.
Are Padron and Shishito Peppers the Same?
- Shishito peppers and padron peppers are very similar. Shishitos are longer and narrower, while padron peppers are more round. Padrons can tend to be just a bit more spicy than shishito peppers. While about 1 in 10 shishito peppers will be spicy, about 2 in every 10 padron peppers will be spicy.
What to Dip Shishito Peppers in?
What to Serve With Shishito Peppers
- Chinese Roasted Chicken with Soy-Lime Dipping Sauce
- Peruvian Grilled Chicken with Creamy Green Sauce
- Vietnamese Lemongrass Chicken
- Grilled Shrimp Skewers with Green Tahini Sauce
- Sriracha Glazed Salmon.
- Curry Chicken Skewers with Lime
Blistered Shishito Peppers Recipe
Blistered Shishito Peppers
These Blistered Shishito Peppers are the perfect finger food. They're so easy to make too. Lightly seasoned and slightly smoky, you'll find that most are mild... one out of every ten might surprise you.
- 1/2 pound shishito peppers washed and thoroughly dried
- 1 Tablespoon olive oil
- 1/4 teaspoon togarashi
- Coarse sea salt such as fleur de sel or Maldon
- 1 lemon cut into wedges
Heat a large heavy skillet over medium-high heat.
- Place the peppers in a medium bowl and toss with olive oil; set aside.
When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in.
Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total.
- Return the peppers to the bowl, and toss with togarashi and salt. Squeeze lemon over peppers, to taste. Serve immediately.
This recipe was originally published in May 2015. It was updated in May 2019 to add new photographs and content. The original recipe remains the same. Enjoy!
If you loved this Blistered Shishito Peppers recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine Pairings for Shishito Peppers:
- White: A crisp, clean Sauvignon Blanc with its grassy notes is an excellent companion for these nibbles.
- Red: A Spanish Rioja is an easy drinking, food-friendly wine, perfect with pairing with tapas.
More Side Dish Recipes:
- Crispy Smashed Potatoes with Mojo Sauce
- Farro Salad with Basil Lemon Tahini Dressing
- Instant Pot Baked Potatoes (with Crispy Skins)
- Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
- Roasted Broccoli with Garlic & Basil Tahini Sauce