If you’ve never tried Blistered Shishito Peppers, get ready to meet your newest obsession. These vibrant green peppers are the ultimate snackable side mild, slightly smoky, and just the tiniest bit unpredictable (every now and then, one sneaks in with a spicy surprise!).

They’re blistered to perfection in a hot pan until charred and tender, then finished with a sprinkle of flaky salt and maybe a squeeze of lemon or drizzle of sauce if you’re feeling fancy. It’s one of those dishes that looks impressive but is secretly super easy like, 10-minutes-from-pan-to-plate easy. Whether you serve them as an appetizer, snack, or side dish, trust me: these peppers disappear fast.

Why You’ll Love Blistered Shishito Peppers

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re whipping them up for a casual happy hour, impressing dinner guests, or just treating yourself to something fun and flavorful, these peppers bring the vibe. Here’s why they’re a total crowd-pleaser:

Versatile: Serve them as an appetizer, side dish, or snack—shishitos fit into any part of the meal.

Budget-Friendly: You only need a handful of ingredients, most of which you probably already have.

Quick and Easy: Ready in under 10 minutes! Perfect for when you want something fancy without the fuss.

Customizable: Want more heat? Add chili flakes or a spicy dipping sauce. Keep it simple, or jazz it up your call.

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Blistered Shishito Peppers

These peppers may be small, but their flavor is big and the ingredient list is blissfully short. Here’s what goes into making them:

Shishito Peppers

Mild, thin-skinned Japanese peppers that get beautifully charred and smoky when cooked.

Olive Oil

For blistering the peppers to golden, wrinkly perfection while adding a touch of richness.

Flaky Sea Salt

The finishing touch. It enhances the natural flavor of the peppers and adds a satisfying crunch.

Lemon Wedges (optional)

A squeeze of citrus adds brightness and cuts through the richness in the best way.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment

Heat a large cast-iron skillet or heavy pan over medium-high heat until it’s good and hot. You want the pan to be almost smoking to get that perfect blister.

Combine Ingredients

Toss the shishito peppers with olive oil in a bowl, or drizzle it directly into the hot pan.

Prepare Your Cooking Vessel

No special prep needed just make sure the pan is hot and ready to give those peppers a good sear.

Assemble the Dish

Add the peppers in a single layer to the hot pan. Let them sizzle without stirring too much, so they can develop a nice char.

Cook to Perfection

Cook for 5–7 minutes, flipping occasionally, until the peppers are blistered on most sides and slightly softened.

Finishing Touches

Remove from heat, sprinkle with flaky sea salt, and add a squeeze of fresh lemon juice if you like.

Serve and Enjoy

Serve immediately while they’re hot and sizzling. They’re at their best straight out of the pan!

Nutrition Facts:
Servings: 2–3
Calories per serving: ~90

Preparation Time
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes

How to Serve Blistered Shishito Peppers

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• As a starter with your favorite dipping sauce (aioli is a winner)
• Alongside grilled meats or seafood
• On a charcuterie or tapas board
• Sprinkled with sesame seeds and a splash of soy for an Asian twist
• Topped with bonito flakes or a drizzle of spicy mayo for something extra fun

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Don’t overcrowd the pan—blistering works best in a single layer.
• Dry the peppers before cooking to avoid oil splatter.
• Want an extra flavor boost? Try a sprinkle of smoked paprika or a splash of soy sauce.
• If you like spice, toss in a few hot peppers or serve with sriracha.
• These are best served fresh blistering them in advance makes them soggy.

FAQ’s

1. Are shishito peppers spicy?
Mostly no! About 1 in 10 can have a little heat, but they’re generally mild.

2. Can I roast them instead of pan-frying?
Yes, just toss with oil and roast at 425°F for 8–10 minutes until blistered.

3. Do I need to remove the seeds?
Nope! Shishitos are eaten whole, seeds and all.

4. Where can I find shishito peppers?
They’re often available at grocery stores, Asian markets, or farmers markets.

5. Can I use a different type of pepper?
You can try padron peppers or even baby bell peppers, though the flavor and texture will vary.

6. How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days, but they’re best fresh.

7. Can I grill shishito peppers?
Absolutely! Just skewer them or use a grill basket for easy turning.

8. What dipping sauces go well with them?
Garlic aioli, spicy mayo, soy-ginger dip, or even ranch are great options.

9. Do I need to peel the peppers after cooking?
Nope! The skin is thin and edible even when blistered.

10. Can I make them oil-free?
Yes, but they may not blister as well. Try using a nonstick skillet and dry-searing them.

Conclusion

Blistered Shishito Peppers are the ultimate easy appetizer bold in flavor, light in prep, and completely addictive. With just a few ingredients and a hot pan, you can create something that feels a little fancy but is totally fuss-free. Whether you’re hosting friends or just craving a quick snack, this recipe is your go-to. Once you try them, you’ll be hooked.

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