You're going to love this blistered shishito peppers recipe. Shishitos are sweet peppers that can occasionally be mildly spicy and are always deeply flavorful.
You can serve them with soy sauce and togarashi seasoning for an extra kick. They make a wonderful side dish or tasty little appetizer.
You may have had shishito peppers at a Japanese restaurant or tapas place, but I'll show you how to make your own shishito peppers that taste 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 you can serve them as appetizers or as part of a tapas spread. They're super simple to make and are always well recieved.
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 roullette 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.
Here's what you'll need to make blistered shishitos.
- Shishito Peppers
- Olive Oil
- Flaky Sea Salt
- Soy Sauce
- Shichimi Togarashi Seasoning
See the recipe card for quantities.
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.
What do shishito peppers taste like?
Shishito peppers taste similar to green bell peppers in that they are grassy flavored and crispy, but they have a little more heat. They also have a delicate sweetness to them.
Most of the peppers are just slightly hotter than bell peppers, but one out of every 8 to 10 peppers are hotter but are still less spicy than jalapeños.
Be careful not to overcook shishitos or they'll become bitter.
What to substitute for shishito peppers?
Shishito peppers are very similar to Padron peppers. Padróns have a slightly smokier flavor and are stockier than Shishitos. Shishito peppers are slenderer and shinier than Padrón peppers.
Where can you buy shishito peppers?
Shishito peppers are usually available year-round in Asian grocery stores. They are also often available at Whole Foods, Trader Joe's, and some farmers markets.
What to Serve with Shishitos
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.
- 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 avo 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
Tips for Making this Recipe
Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.
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 you smoke alarm, you can make these outdoors on the grill! Just heat your cast iron pan on the grill before adding the oil.
- 6 ounces shishito peppers
- 1 tablespoon olive oil
- 1 teaspoon flaky sea salt
- ½ teaspoon soy sauce
- ½ teaspoon shichimi togarashi seasoning
- 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.
Amount Per Serving: Calories: 42Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 756mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 0g