Shishito Peppers Recipe (Blisters in 5 Minutes)

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whenever i see Blistered shishito peppers On a restaurant menu, I’d jump on it. So after all these years, I decided it was time to learn how to make shishito peppers recipe at home. It turns out it’s super easy and only takes 5 minutes! (Why didn’t I do this sooner?) With their slightly smoky flavor and delicate texture, they stand out from other pepper-based recipes such as Jalapeno Poppers or Stuffed Mini Peppers.

Why You’ll Love This Shishito Peppers Recipe

sweet, smoky
fine texture
3 simple ingredients
only 5 minutes
Naturally low carb, gluten free, and super healthy
fast and convenient appetizer or snack

Ingredients and Substitutes

This section explains how to choose the best ingredients for a pickled peppers recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

chili – Shishito peppers are small sweet peppers from Japan known for their mild and slightly sweet taste. They’re similar to Spanish padro peppers and look like jalapeños with wrinkled, thin skins, but they’re nowhere near as spicy. You can buy shishito peppers at most major grocery stores, specialty markets, and even your local farmers market. They are usually open year-round, but peak season is summer and early fall.
olive oil – Adds flavor, prevents sticking, and aids in browning. You can also use other heat-resistant oils, such as coconut oil or avocado oil.
flaky sea salt – Unlike regular table or kosher salt, flaky sea salt has a coarser texture that adds a subtle crunch and punch to peppers. this is my favorite brand I put it on and it was like, everything! You can also add black pepper if you like.
Lemon slices – Lemon juice adds a tangy flavor when served. You can also use freshly squeezed lime juice instead.

Variation: Add soy sauce (or a substitute).

For extra flavor, chilli can be added to soy sauce (or soy sauce substitute – My favorite is coconut aminos) and a sprinkle of garlic powder before adding them to the pan.

How to Cook Chili

This section shows how to make shishito peppers, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

Heat the oil. heat up a chunk cast iron skillet Use medium-high heat. Add olive oil and heat until shimmering. (A drop of water should sizzle on the skillet.)
Boil the shishito peppers. Add peppers to pan in a single layer. Fry one side until bubbly and browned. Flip with tongs and brown the other side.

FYI: You will hear the peppers “popping” and hissing.

This is normal and means they are cooking at the proper temperature.

Shishito peppers bubbling in a frying pan.

Finish. Remove from heat and sprinkle with flaky salt. Serve with lemon wedges and a squeeze of lemon juice on top.

Blistered shishito peppers and lemon wedges.

Is the chili hot?

Most peppers are not spicy, but about a tenth can be.

Other Ways to Cook Chili

I think the best way to cook bubbly shishito peppers is on the stovetop, but you can also cook them in these other ways:

bake – Roasted shishito peppers work best under the broiler. Place the pan in the oven and preheat to high (500°F). Toss peppers with olive oil, place on skillet, and return to oven for 5 minutes, until bubbly.
to grill – Preheat grill to medium-high heat. Toss the peppers with the olive oil and place in a baking dish or baking basket. Place it on the grill over direct heat and cook for 6-8 minutes, turning occasionally, until the roasted peppers are bubbly.
Air fryer – Preheat air fryer to 400°F. Place peppers in a single layer in a basket and drizzle with olive oil. Cook 6 minutes, shaking the basket halfway through, until bubbly.

storage instructions

shop: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Cook on the stovetop over medium heat for a few minutes, or reheat in a 350°F oven.
freeze: You can freeze peppers, but for the best texture, it’s best to freeze after cooking. Place them in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a zip lock bag or airtight container and freeze for up to 6 months. You can also freeze raw peppers whole, but the texture will be reduced due to the enzymes in the vegetable.

what to serve with chili

You’ll often find these peppers used as an appetizer in Japanese cuisine, but shishito pepper recipes can also be served in stir-fries, soups, salad, and other dishes. Here are some ways to serve them:

dipping sauce – my favorite is bubbly shishito peppers dipped in cream Lemony Aioli (shown above) or spicy mayonnaise.You can also mix it together for an Asian-inspired dipping sauce mayonnaisesoy sauce or coconut aminos, garlic powder, and a dash of Sriracha.
stir fry – as a side dish (or as an appetizer) Chicken Stir Frymouth watering Sizzling Chickenor Braised Chicken.
baked staple – Serve them perfectly if you like to eat them as a side dish grilled salmona baked sirloin steakor gentle grilled shrimp.
other appetizers – Make appetizer sauce Fried Zucchinicrispy grilled chicken wingsor one of the following ideas.

More Finger Food Appetizer Recipes

Looking for more finger food appetizer ideas? Here are some of my favourites:

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

heat up a chunk cast iron skillet Heat over medium heat. Add olive oil and heat until shimmering. (A drop of water should sizzle on the skillet.)
Add the shishito peppers to the skillet.Look for 2 minutes on one side, until bubbly and browned. (Note: You will hear the peppers “popping” – this is normal and means they are cooking at the proper temperature.)
Turn with tongs and continue frying 2-3 minutesuntil the peppers are blistered on both sides.
Remove from heat and sprinkle with flaky salt. Serve hot, if desired, with freshly squeezed lemon slices.

Last Step: Leave a Rating!

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recipe notes

Serving Size: 7-8 peppers, or 1/4 of the entire recipe

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 77

fat 6.9 grams

protein 0.8 grams

total carbohydrates 4 grams

net carbs 2.5 grams

fiber 1.5 grams

sugar 2.1 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please view our nutrition policy.

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