Shishito Pepper Recipe

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

1. Heat oil over a high heat until it smokes.
2. Carefully put the peppers in the pan, careful not to overcrowd them. …
3. Turn the peppers after a few minutes, and finish cooking them. …
4. Salt them generously and finish them with a bit of lemon zest.
5. Gobble!

Blistered Shishito Peppers

Blistered shishitos are easy to make and totally irresistible! You’ll just need shishitos, olive oil, a skillet, and this simple recipe. Recipe yields 4 appetizer servings; you can double the recipe in a large skillet.

Prep: 5min

Total: 15min

Yield: 4

Nutrition Facts: servingSize None, calories 35 calories, Sugar 2 g, Sodium 152.1 mg, Fat 2.3 g, Saturated Fat 0.3 g, Trans Fat 0 g, Carbohydrate 2.7 g, Fiber 0.7 g, Protein 1.3 g, Cholesterol 0 mg

Ingredients:

• 8 ounces (3 heaping cups) shishito peppers
• 2 teaspoons extra-virgin olive oil or avocado oil
• Lemon wedge, optional
• Salt, preferably flaky sea salt or kosher salt, to taste

Instruction:

1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.

Blistered Shishito Peppers with the Best Dip

This restaurant-style appetizer takes just a few minutes to make at home, and the results are amazing. Serve blistered shishito peppers with a garlicky aioli for dipping.

Prep: 5min

Total: 10min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 182 kcal, Carbohydrate 6 g, Protein 1 g, Fat 18 g, Saturated Fat 3 g, Trans Fat 0.04 g, Cholesterol 8 mg, Sodium 560 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 15 g, servingSize 1 serving

Ingredients:

• 8 oz shishito peppers
• 1 Tbsp light olive oil
• 1/2 tsp flaky sea salt (or to taste)
• 1 tsp lemon zest (optional)
• 1/3 cup mayonnaise
• 1 garlic clove (pressed)
• 1/2 Tbsp lemon juice
• 1/4 tsp fine sea salt (or added to taste)
• 1/8 tsp black pepper

Instruction:

1. Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
2. Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
3. Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
4. Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.*

Blistered Japanese Shishito Peppers

Blistered Japanese shishito peppers are absolutely addicting accompanied with a spicy margarita. They’re insanely easy to prepare pan-fried in oil, soy sauce, maggi seasoning, and lime juice — just add a sprinkle of salt and enjoy. They are a quick-to-cook appetizer or side.

Total: 10min

Serving Size: 1 serving

Nutrition Facts: calories 56 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, Saturated Fat 1 g, Sodium 375 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 2 cups Shishito Peppers or Padrón chiles
• 1 teaspoon low sodium soy sauce
• 1 teaspoon Maggi seasoning
• 1 lime (juiced)
• Sea salt

Instruction:

1. Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
2. Place peppers and drizzle with soy sauce, Maggi seasoning, and lime juice.
3. Cook peppers, turning occasionally, until they begin to blister on all sides.
4. Sprinkle with salt and serve immediately.

Shishito Peppers – Blistered or Pan Roasted – Easy Appetizer Recipe

FAQ

What do you do with shishito peppers?

What is special about shishito peppers?

Are shishito peppers hot?

Can I eat shishito peppers raw?