Blistered Shishito Peppers

By Ali Slagle

Updated Sept. 16, 2021

Blistered Shishito Peppers
Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
5(1,292)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 appetizer servings
  • 8ounces shishito peppers
  • 1tablespoon neutral oil (such as vegetable or grapeseed)
  • Flaky salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 0 grams protein; 140 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)

  2. Step 2

    Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,292 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Andrew Picken

Per my wife and shishito queen, poke a pinhole or make a small jab in each pepper prior to tossing in the skillet. This allows enough steam to escape for the peppers to retain their shape and not turn to mush. Also try in Sesame oil and a tossed with toasted sesame seeds after cooking. Shishitos from commercial groceries are rare, expensive and not very tasty. Get some at the farmers' market or better yet grow your own. Seeds can be sourced here: https://www.johnnyseeds.com/ - Mellow Star F1

James

I blister them in a dry hot cast iron pan and add the olive oil and salt when they finished cooking. No spattering, no mess at all.

Sandra Merle

I avoid all that splatter by tossing the peppers in a little olive oil and putting them under the broiler watched very carefully. They are easy to turn after the first side blisters. Add lemon zest and some lemon juice to homemade or good quality mayonnaise to dip them in. (This is faster than fussing with a true aioli and works just fine with the peppers).

Greg

Good also with a scattering of dry bonito flakes over the top when serving. They are a one in twenty peppers where one will be hot.

cynthia

I fixed initially this way than I added lemon juice and or zest at the end for a little freshness.

PattiC

I’ve made these a few times. I use sesame oil instead of a neutral oil. Then I make a dip out of mayo, sesame oil, soy sauce. Addicting.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.