Blistered Shishito Peppers Recipe

Shishito peppers: These small, mild peppers are typically green and have a slightly wrinkled appearance. They are known for their unique flavor and occasional spicy kick.

Olive oil: A staple in many kitchens, olive oil is used here to help blister the peppers and add a subtle richness.

Sea salt: This coarse salt enhances the natural flavors of the peppers and adds a satisfying crunch.

To achieve perfectly blistered shishito peppers, make sure your skillet is thoroughly preheated before adding the olive oil. This ensures that the peppers will start to blister immediately upon contact, giving them that desirable charred appearance and smoky flavor. Additionally, avoid overcrowding the skillet; cook the peppers in batches if necessary to ensure even cooking and blistering.

• 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.