Blistered Shishito Peppers

Overhead shot of blue plate with blistered shishitos peppers and wedge of lime.

5 from 1 vote

Blistered Shishito Peppers

Blistered shishito peppers are one of the easiest appetizers you can make. They're crunchy, smoky, sweet, salty and addictive! You can't stop at just one. The key to this recipe is high heat and quick cooking in a hot skillet.

Prep Time3

Cook Time6

Course: appetizers

Cuisine: Japanese-American

Servings:

Calories: 59kcal

Author: Kathy Kingsley

Ingredients

1 Tbs. olive oil
5 oz. shishito peppers (20 to 24)
Kosher salt
Lime wedges

Instructions

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.
Add the peppers in a single layer (cook in batches if necessary) and cook, without stirring, until blistered underneath, 2 to 3 minutes. Flip and cook until blistered in spots, puffed, and tender, another 2 to 3 minutes. Cover and cook for the final minute.
Season with flaky salt and serve right away with lime wedges.

Notes

Shishitos can be refrigerated in an open paper bag for up to a week, depending on how fresh they are.
Shishito peppers are often confused with the Spanish Padrón peppers, which are similar in size, shape, and color, but Padróns have a slighter hotter and earthier flavor. Blistered Padrón peppers are often served as tapas.
If the peppers are cooked too slowly or at a low heat, they will wilt and get too soft before the skins have a chance to char.

Nutrition