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 its 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. 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, shishito 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 major grocery stores, Asian markets, and farmers markets. My local Trader Joe’s just started carrying them as well *bonus* – shishitos AND cheap wine!!!
Blistered Shishitos are 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!
One of my favorite ways to serve them is with a squeeze of lemon juice. I also sprinkle on some togarashi (though this is totally optional).
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 is 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.
These fun little peppers are a delicious appetizer to share at summer parties and barbeques. Grab the stem, pop the whole peppers into your mouth and enjoy!
Table of Contents
How to Cook Shishito Peppers
- Heat a large cast iron skillet skillet, grill or grill pan to medium-high heat.
- Arrange peppers in a single layer and cook until they are lightly charred.
Variations
- Swap out the olive oil for sesame oil to add extra flavor.
- Instead of serving them with a squeeze of lemon, try them with lime juice or a splash of soy sauce.
- Top them with some bonito flakes for extra umami flavor.
- Serve them with a sprinkle of sesame seeds.
- Make air fryer shishito peppers with this easy recipe!
FAQ
Shishitos are hotter than green bell peppers, but much more mild than jalapenos. Shishitos range in heat from 100 to 1,000 Scoville heat units. So, about 1 in 10 shishito peppers will be spicy hot.
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.
While they can be eaten raw, more often they are cooked so that the skins aren’t as tough. Once they are blistered, they can be sprinkled with delicious seasonings!
No. The stems should not be eaten. I like to serve them with a small bowl on the side to discard the stems.
Shishito peppers do not need to be refrigerated. Though, they will last longer if stored in the crisper drawer of your fridge.
Though it will depend on how fresh the peppers were when you purchased them, the should last from 10-14 days in the fridge.
Yes! This amazing little pepper is low in calories and carbs, plus high in fiber. Shishitos are also a good source of vitamins A, C, and E.
What to Dip Shishito Peppers in?
Choose one of these tasty sauce recipes:
More Side Dish Recipes:
- Crispy Smashed Potatoes with Mojo Sauce
- Grilled Bell Peppers
- 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
- More → 45+ tapas recipes
What to Serve With Blistered Shishito Peppers
- Hamachi Crudo
- Gilda Pintxo
- 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
Wine Pairings for Blistered 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.
Did you make these Shishito Peppers?
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.
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PS – Be sure to try out my air fryer shishito peppers recipe too!
Full Recipe
Blistered Shishito Peppers Recipe
Ingredients
- 1/2 pound shishito peppers (washed and thoroughly dried)
- 1 Tablespoon olive oil
- 1/4 teaspoon togarashi (optional )
- Coarse sea salt (such as fleur de sel or Maldon)
- 1 lemon (cut into wedges)
Instructions
- Place the peppers in a medium bowl and toss with olive oil; set aside.
On the Stove:
- Heat a large heavy skillet over medium-high heat.
- 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.
On the Grill:
- Preheat your grill to medium-high heat.
- When the grill is hot, arrange the peppers in a single layer in a grill basket. (Alternatively, you can thread the peppers on skewers.)
- Grill the peppers, 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.
Notes
Nutrition
This recipe was originally published in May 2015. It was updated in July 2022 to add new photographs and FAQ content. The original recipe remains the same. Enjoy!
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