Shishito Peppers Recipe
Blistered Shishito Peppers: With only a couple of ingredients, a few minutes of your time, and a little bit of effort, you will have the best appetizer! These shishito peppers are simple, but delicious, and when paired with a spicy mayo dip, they are irresistible.
Serve as an appetizer with Asian Dipping Sauces or the Spicy Mayo Dip included at the bottom of the recipe for a fun and easy snack. Takes only 10 minutes!
Shishito peppers are one of my favorite appetizers. Sometimes I like fancy appetizers like Caramelized Onion, Fig & Goat Cheese Bites, or I want pub food type appetizers like Cheese Bites, but no matter the occasion, I always want shishito peppers.
There is this local bar by me that makes them as an appetizer, and they are amazing, but I was so intimidated to try them myself at home. But then I was at Trader Joe’s, and well, they had them, so I bought a bag, and now I am obsessed.
They are SO EASY to make and are legit so good. They have become a trendy appetizer, and I people love the mild heat, and bright flavor they offer. But if I had known how easy to prepare and cook they are, I would have saved my $22 a plate, and made them at home for about $5! What a win.
In this post, we’ll explore how to properly prepare and clean shishito peppers, tips for getting great results every time, fun variations and dipping sauces, and answer some common questions so you too can make this delightful appetizer easily at home!
Prepping and Cleaning Shishito Peppers
Before cooking shishito peppers, it’s important to wash them thoroughly. To do this, simply run them under cold water and pat them dry. You want to make sure they are completely dry so you can get a nice char and blister on them, so use a tea towel if you must and dry them thoroughly.
Other than washing and drying them, you are good to go. You do not remove stems or seeds, rather serve them whole, and let the people eating them discard of the stem on top after eating the rest!
What You Need to Make Shishito Peppers
This recipe is seriously simple, and requires very few ingredients, so here is what you need:
- Shishito Peppers: 6 ounces, or one bag. I got mine at Trader Joe’s.
- Olive Oil: You can sub avocado oil if you like. You only need a couple teaspoons, but make it a quality oil.
- Kosher Salt: Not table salt, Kosher is best, and you only need a pinch or so.
- Lemons: Fresh squeezed lemon takes these from good to great, so grab a fresh lemon to squeeze over the top, and if you are feeling extra fancy, you can even zest it over the shishitos.
How to Make Blistered Shishito Peppers
This recipe is seriously simple, eazy peazy at its finest. Here is what you do to make shishito peppers at home:
- Wash and thoroughly dry your shishitos.
- Heat a cast iron skillet over medium high heat, until it is hot enough that when you drop water on it, it immediately sizzles and starts to evaporate.
- While skillet heats, take clean shishito peppers, and toss them in a bowl with the olive oil and kosher salt.
- When skillet is hot, dump shishito peppers into the skillet, and use tongs to move them into one layer, so every pepper is touching the skillet bottom. Work in batches if you must.
- Let shishitos sit for about 1 minute, then stir or flip, and repeat this process for 8 minutes, until peppers are cooked through and have some char on the outside. The skin will start to blister.
- Remove from heat, and plate. Squeeze fresh lemon over the top, and zest lemon over if desired.
- Serve with a spicy mayo dipping sauce, or sauce of your choice, or eat plain!
Tips for Great Results Every Time
- Use a hot cast iron pan: Shishito peppers are best cooked in a hot skillet to achieve a nice blistered skin without overcooking the peppers. So heat your pan first, then add the peppers.
- Don’t overcrowd the pan: Cook the peppers in a single layer to ensure they cook evenly and develop a nice char and every pepper gets to have direct contact with the heat.
- Season after cooking: I like to toss in salt and oil, then after cooking sprinkle the peppers with a little more flaky sea salt to enhance their flavor, and spritz with a little fresh lemon juice.
Fun Mix-Ins or Variations
- Citrus zest: Sprinkle shishito peppers with lemon or lime zest for a bright, citrusy flavor.
- Soy sauce glaze: Drizzle cooked peppers with a soy sauce glaze for a savory umami kick.
- Dips: Dip your shishitos into a homemade teriyaki sauce, spicy mayo, etc. for added flavor.
Shishito Pepper FAQs
Q: Are shishito peppers spicy?
A: Shishito peppers are generally mild, but about one in ten peppers can be spicy. The heat level can vary depending on the growing conditions and the individual pepper.
Q: Can you eat the seeds of shishito peppers?
A: While the seeds of shishito peppers are edible, some people prefer to remove them before cooking for a milder flavor and smoother texture. I personally skip the extra work, and if you don’t want to eat the seeds, discard them.
Q: How do you store leftover shishito peppers?
A: Chances of leftovers are slim, but if you have them, you can store and reheat. Simply, store leftover shishito peppers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot skillet or oven before serving.
Other Tasty Appetizers:
- Buffalo Wings
- Hummus Appetizer
- Salami and Fig Holiday Appetizer Platter
- Pork Dumplings
- Spring Rolls with Peanut Sauce
Blistered Shishito Peppers Recipe
Equipment
- Cast iron skillet
Ingredients
- 6 ounces Shishito Peppers
- 2 teaspoons Olive Oil
- 1/2 teaspoon Kosher Salt plus more to taste
- 1 Lemon juice and zest for serving
Instructions
- Wash and thoroughly dry your shishitos.
- Heat a cast iron skillet over medium high heat, until it is hot enough that when you drop water on it, it immediately sizzles and starts to evaporate.
- While skillet heats, take clean shishito peppers, and toss them in a bowl with the olive oil and kosher salt.
- When skillet is hot, dump shishito peppers into the skillet, and use tongs to move them into one layer, so every pepper is touching the skillet bottom. Work in batches if you must.
- Let shishitos sit for about 1 minute, then stir or flip, and repeat this process for 8 minutes, until peppers are cooked through and have some char on the outside. The skin will start to blister.
- Remove from heat, and plate. Squeeze fresh lemon over the top, and zest lemon over if desired.
- Serve with a spicy mayo dipping sauce, or sauce of your choice, or eat plain!
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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