Blistered Shishito Peppers

Blistered Shishito Peppers are a very quick, easy and extraordinary Asian-style appetizer. With just a touch of seasoning, a bit of oil, and a hot pan or grill, this is the most delicious way to cook shishitos.

If you've ever ordered a Blistered Shishito appetizer or small plate in an Asian restaurant, you know how delicious it can be.

You can make it at home — in just about 10 minutes, start to finish!

Shishito peppers have skin with lots of grooves, which creates an ideal surface to blister and char beautifully when cooked quickly over high heat. You can do this in a skillet or on a grill.

The Shishito Pepper

• A Japanese pepper, Shishitos are small and slender, and have a delicious and delicate, mild sweetness that's offset with very subtle heat. The level of heat can vary though -- about one in every dozen might be hot.
• Grown most of the year, you'll find Shishito peppers in Japanese markets -- and often in more mainstream grocery stores. During summer and early fall, you're also likely see them at your local farmers' market, depending on where you live. Here is a farmers' market location directory. And you can get them year-round at Melissa's Produce.
• Choose those that are bright green, shiny and firm. Shishitos naturally have grooves in their skin but should still feel smooth to the touch.

How to Make Blistered Shishito Peppers (On the Stove)

- Place a large skillet -- preferably cast iron -- over high-medium heat, and coat the bottom with a neutral oil, like avocado or vegetable.

- Once the skillet is very hot, add the peppers. You should immediately hear them sizzle -- if you don't, the pan isn't hot enough yet. Wait for the sizzle!

- Sauté the peppers until they're nicely charred -- each pepper will be about 50% green and 50% charred (blistered). The cooking time will be about 10 minutes, and they should be turned and mixed about halfway through.

Recipe Tip: Don't move the peppers for the first few minutes after you add them to the pan. This will ensure they blister and char well.

- Season generously with salt and pepper and serve hot or warm.

More Ways to Make Blistered Shishitos

• stovetop grill. Follow the same instructions as this recipe, only use a stove-top grill instead of a skillet.
• outdoor grill. Toss the peppers with oil, salt and pepper; wrap them in foil and grill for about 8 minutes.
• roasted in the oven. Toss the peppers with oil, salt and pepper; spread them out on a sheet pan, and roast in a preheated 450℉ oven for about 8 minutes, shaking the pan halfway through.
• air fryer. Toss the peppers very lightly with oil, sprinkle with salt and pepper, and cook at 400℉ for about 8 minutes.

Serving Suggestions

• They make for an excellent appetizer, snack or side dish.
• They're especially delicious with fish and tofu dishes. Miso Broiled Black Cod, Chili Crunch Salmon Bites, Garlic-Ginger Tofu or Tofu "Sashimi" would all be lovely alongside — or following — the peppers.
• And they're fabulous mixed into or served with Shirataki Noodles Stir-Fry and Spicy Enoki Mushrooms.

Variations

It's amazing how flavorful the peppers are with just salt, pepper, and the char from cooking. If you want to experiment with adding other flavors to them, below are a few ideas.

• Japanese restaurant-style. In Japanese restaurants, as an appetizer they're typically seasoned with soy sauce and/or sesame oil, and sometimes with vinegar and bonito flakes. 
• Spicy version. They would also be fantastic tossed with chili crunch or Togarashi. Use as much or as little as you like, depending on how much heat you want.
• Tangy version. To add some tang, drizzle citrus juice over the peppers -- lemon, lime or orange.

Can you make them ahead?

This recipe is best served as close to the cooking time as possible. This is easy to do, since it only takes about 10 minutes. The blistered crispy bits will soften as they sit.

Other Must-Try Quick & Easy Appetizers

I hope you love the peppers as much as I do!

 

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