You're going to love this blistered shishito peppers recipe! Shishitos are sweet peppers that can occasionally be mildly spicy but are always deeply flavorful. They make a wonderful side dish and an appetizer.
You may have had shishito peppers at a Japanese restaurant or tapas place, but I'll show you a simple recipe that tastes just as good!
Shishito peppers cook incredibly quickly, as they have a thin skin. This also allows them to get nice and crispy on the outside in a matter of minutes! This is my favorite way to make them.
We like serving them as a side dish, but they also make the perfect appetizer or part of a tapas spread. They're super simple to make and always well-received.
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What are Shishito Peppers?
Shishito peppers are mild little peppers, originally from East Asia, that are often grilled or roasted till they're blistered. They're small green peppers that are typically not spicy, but one out of every eight to ten peppers has some heat. So it's a bit like Russian roulette when eating them! They run from 50-200 SHU on the Scoville scale.
Shishito peppers are spicier than a bell pepper but less spicy than jalapeños.
Blistered shishito peppers are shishito peppers that are a bit blackened (but not overly so) from cooking on high heat, which brings out the flavor and just a hint of sweetness.
What are Shishito Peppers?
Shishito peppers are a mild peppers, originally from East Asia, that are often grilled or roasted till they're blistered.
They're typically not spicy, but one out of every eight to ten peppers has some heat, so it's a bit like Russian roulette when eating them! They run from 50-200 SHU on the Scoville scale.
Shishito peppers are spicier than bell peppers but less spicy than jalapeños.
Ingredients
Here's what you'll need to make blistered shishitos.
- Fresh Shishito Peppers
- Olive Oil
- Flaky Sea Salt
- Soy Sauce
- Shichimi Togarashi Seasoning - Shichimi Togarashi seasoning is a versatile 7 spice Japanese spice blend that includes white and black sesame seeds, nori, dried orange peel, chili pepper, ground ginger, black pepper, and poppy seeds. It's great on these peppers, in stir-fries, salads, and on French fries. It's definitely worth making!
See the recipe card for quantities.
Instructions
Rinse the shishito peppers and then pat them dry. Lay them on a paper towel to dry if necessary.
Heat a cast-iron skillet on the stove or grill over high heat.
Toss the peppers with the olive oil and then spread them out in a single layer in the hot pan.
If your oil is getting too hot, reduce to medium-high heat.
Allow the peppers to cook for 3 to 4 minutes on each side or until blistered on both sides.
Remove the peppers from the heat and toss them with sea salt, soy sauce (or sesame oil), and togarashi seasoning.
Tips for Making Cooking Shishitos
Cooking Tips - Don't skip drying the peppers before tossing them with oil. If they're still wet, the oil won't stick to them as well, and they won't blister as much.
Specialty Ingredients - You can make your own Shichimi Togarashi blend to use in this recipe.
Alternate Cooking Methods - The oil needs to be super hot to blister the peppers; if you are worried about setting off your smoke alarm, you can make these outdoors on the grill! Just heat your cast iron pan on the grill before adding the oil.
Shishito Pepper FAQs
Shishito peppers taste similar to green bell peppers in that they are grassy flavored, and crunchy, but they have a little more heat. They also have a delicate sweetness to them. Be careful not to overcook shishitos, or they'll become bitter.
Most of the peppers are just slightly hotter than bell peppers, but one out of every 8 to 10 peppers is a bit spicy. In general, they are less spicy than jalapeños. They run from 50-200 SHU on the Scoville scale.
Shishito peppers have a thin skin that allows them to absorb flavor and get nice and crispy on the outside in a matter of minutes. They're mostly mild in flavor, so they make an easy appetizer or addition to a tapas-style meal!
Shishito peppers are very similar to Padron peppers. Padrón peppers have a slightly smokier flavor and are stockier than Shishitos. Shishito peppers are slenderer and shinier than Spanish Padron peppers.
Shishito peppers are usually available year-round in Asian markets, but their peak season is summer and early fall. They are also generally available at major grocery stores like Trader Joe's and Whole Foods. You can usually find them at farmers' markets during peak season.
Yes, you can pop the whole pepper, seeds, and all in your mouth!
What to Serve with Shishito Peppers
If you want a dipping sauce for these peppers, here are some options we recommend!
- Tahini Yogurt Sauce - a tasty sauce that's cooling and refreshing, which is the perfect compliment to blistered shishito peppers.
- Basil Aioli - use this herby and delicious basil blend as a dip or drizzle it across the top.
- Avocado Sauce - dip the peppers in this creamy avocado blend for a fresh and light treat.
More Easy Appetizer Recipes
If you love a tasty appetizer, try some of our other favorite recipes that are great for a tapas spread.
- Asparagus Puff Pastry Tart
- Endive Salad Bites with Grilled Feta
- Whole Roasted Cauliflower with Chimichurri
- Spinach and Feta Puffs
If you try this easy shishito recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Blistered Shishito Peppers
You're going to love these blistered shishito peppers. They're mildly spicy and deeply flavorful.
Ingredients
- 6 ounces shishito peppers
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- ½ teaspoon soy sauce
- ½ teaspoon shichimi togarashi seasoning
Instructions
- Rinse the shishito peppers and then pat them dry. Lay them on a paper towel to dry if necessary.
- Heat a cast-iron skillet on the stove or grill over high heat.
- Toss the peppers with the olive oil and then spread them out in a single layer in the cast iron skillet once it's hot.
- Allow the peppers to cook for 3 to 4 minutes on each side or until blistered on both sides.
- Remove the peppers from the heat and toss them with the sea salt, soy sauce, and togarashi seasoning.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 42Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 756mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g
