Blistered Shishito Peppers Recipe

Shishito peppers: Small, mild green peppers that blister nicely when cooked and add a smoky, slightly sweet flavor.

Olive oil: Used to help the peppers cook evenly and develop a nice char without sticking.

Sea salt: Sprinkled on at the end to bring out the natural flavors and add a little crunch.

One of the most important steps in making these blistered shishito peppers is getting the peppers nicely charred in the skillet. Here’s how to do that without burning them or ending up with soggy peppers:

1. Heat your skillet over medium-high heat before adding anything. This helps the pan get hot enough to start blistering the peppers right away.
2. Pour in the olive oil and swirl it around so the whole surface is coated. This keeps the peppers from sticking and helps them cook evenly.
3. Add the shishito peppers in a single layer. Don’t crowd the pan—if they’re too close, they’ll steam instead of blister.
4. Let them cook without moving them for a couple of minutes so the skin can get those nice charred spots.
5. Turn the peppers occasionally to get all sides blistered and slightly blackened. This usually takes about 10 minutes.

Doing this makes the peppers taste smoky and gives them a fun texture with crispy spots and soft insides. If you don’t heat the pan enough or stir too much, the peppers won’t get those tasty charred bits and might end up mushy.

When I first tried this, I was impatient and kept stirring the peppers too often. They never got those cool black spots, and the flavor wasn’t as good. Now I wait patiently and only turn them every few minutes. It’s worth it! Also, using a good drizzle of olive oil helps the peppers cook evenly and adds a little richness.

Once they’re blistered, sprinkle on the sea salt right away so it sticks to the warm peppers and brings out their flavor. Then dig in while they’re still warm—you’ll love the mix of smoky, salty, and slightly sweet tastes.

• shishito peppers - Substitute with padron peppers: Padron peppers have a similar mild heat and slightly sweet flavor, making them an excellent alternative.

• shishito peppers - Substitute with mini bell peppers: Mini bell peppers offer a sweet and mild taste, though they lack the occasional heat of shishito peppers.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great substitute for olive oil in high-heat cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for blistering peppers.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it a good alternative to sea salt.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar mineral content and flavor profile, adding a subtle difference to the dish.

• Allow the shishito peppers to cool completely before storing. This helps maintain their texture and flavor.
• Transfer the cooled peppers to an airtight container or a resealable plastic bag. Ensure to remove as much air as possible to keep them fresh.
• Store the container or bag in the refrigerator. The blistered shishito peppers will stay fresh for up to 3 days.
• For longer storage, consider freezing. Lay the peppers in a single layer on a baking sheet and place them in the freezer. This prevents them from sticking together.
• Once the peppers are frozen solid, transfer them to a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to use, thaw the peppers in the refrigerator overnight. Reheat them in a skillet over medium heat until warmed through, or enjoy them cold in salads or as a snack.
• To maintain their blistered texture, avoid microwaving the peppers as it can make them soggy. Instead, use a quick sauté in a hot pan.

• Preheat your oven to 375°F. Spread the shishito peppers on a baking sheet and reheat for about 5-7 minutes until they are warmed through and slightly crispy again.

• Heat a skillet over medium heat. Add a small amount of olive oil and toss in the shishito peppers. Stir occasionally for about 3-5 minutes until they are heated evenly.

• Use an air fryer set to 350°F. Place the shishito peppers in the basket and cook for about 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Microwave the shishito peppers on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on high for 30-60 seconds. Be cautious as this method may make them slightly less crispy.

• If you have a toaster oven, set it to 350°F. Place the shishito peppers on a tray and heat for about 5 minutes until they are warmed through.

• Skillet: A flat-bottomed pan used for cooking the shishito peppers over medium-high heat.

• Spatula: A tool used to turn the shishito peppers occasionally to ensure they blister evenly.

• Measuring spoon: Used to measure the olive oil and sea salt accurately.

• Tongs: Handy for turning and handling the hot shishito peppers without burning yourself.

• Serving dish: A dish to serve the blistered shishito peppers immediately after cooking.

Preheat the skillet: Heat the skillet while prepping the shishito peppers to save time.

Use a large skillet: A larger skillet allows you to cook more peppers at once, reducing overall cooking time.

Batch cooking: If you have a lot of peppers, cook them in batches to ensure even blistering.

Pre-wash and dry: Wash and dry the shishito peppers ahead of time to streamline the cooking process.

Quick seasoning: Measure out the sea salt before you start cooking to sprinkle it on quickly once the peppers are done.