Blistered shishito peppers are the perfect delicious side dish or appetizer. They are made with just three ingredients and are so simple to make.
I love when I go to a restaurant and shishito peppers are on the menu. They are delicious little bites of roasted goodness that pop in your mouth with the perfect smokey flavor. Just perfection!
But shishito peppers are so easy to make at home! It requires just three ingredients and a little bit of time over the stovetop.
What are Shishito Peppers
Shishito peppers are small, thin-skinned Japanese peppers that are mild, slightly sweet, and delicious when cooked properly. They’re usually about two to four inches long with a vibrant green color that turns slightly charred when cooked over high heat.
Most are mild (much less spicy than a jalapeño), with about one in 10 having a spicy kick, making them a popular appetizer, snack, or side dish for all spice tolerance levels.
How to Cook Shishito Peppers
This is my favorite way of cooking these delicious little peppers.
Step 1: Season the Peppers
While your skillet is heating up, toss the washed peppers with the oil and salt in a large bowl.
Step 2: Cook the Peppers
Add the peppers and cook in a single layer for two minutes before using tongs to flip them, and allow to cook for two more minutes on the other side. You may have to do this in batches depending on the size of your pan.
Step 3: Enjoy!
Remove from the heat and add more salt to taste. Enjoy right away on their own or with a dipping sauce like soy sauce, garlic aioli, or yogurt sauce.
Tips and Tricks
- Wash and dry your peppers before starting. Wash them to remove and debris, and dry them thoroughly so you don’t have any splatter when you add them to the hot pan.
- Use an oil with a high smoke point. Grapeseed oil is my recommendation. Vegetable oil would also be a good choice, as both have smoke points over 400 degrees Fahrenheit. Read more about this in the recipe card at the bottom of the post.
Storing and Reheating Leftovers
Store any leftover blistered shishito peppers in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in a small skillet over low heat or in the air fryer until heated through.
Recipes to Pair with Shishito Peppers
- Egg Roll in a Bowl: This low carb dinner is easy to make and would go great with these peppers.
- Teriyaki Salmon: These would go amazing with this delicious and easy main dish.
- Chicken Stir Fry: Set these peppers out for the fam to munch on while you are wrapping up this great chicken dinner!
If you make this shishito peppers recipe or any of my other recipes, be sure to leave a comment and let me know what you think!
Shishito Peppers
Ingredients
- 1 tablespoon cooking oil see note
- 1 pound shishito peppers
- 1/2 teaspoon kosher salt
Instructions
- Place a heavy-bottom skillet over high heat for 3 to 5 minutes. I love using my cast iron skillet for this.
- While the skillet is heating, toss the peppers with the oil and the salt.1 tablespoon cooking oil, 1 pound shishito peppers, 1/2 teaspoon kosher salt
- Test that the skillet is hot enough by adding a drop of water. It should evaporate immediately. Add the peppers and cook in a single layer for 2 minutes before flipping and allowing to cook for 2 more minutes on the other side. You may have to do this in batches depending on the size of your pan.
- Remove from the heat and sprinkle with more salt to taste. Enjoy right away on their own or dip them in soy sauce, garlic aioli, or yogurt sauce.
Notes
Cat says
Would love to make this, but not only have I never heard of this kind of pepper, there’s no way living where I do I’m ever going to find them in a store..lol