Blistered Shishito Peppers Recipe
If you’re looking for a vibrant and easy appetizer that bursts with flavor, this Blistered Shishito Peppers Recipe is an absolute winner. With just a handful of simple ingredients, these tender peppers turn beautifully smoky and blistered from a quick sear in a hot skillet, accented perfectly by flaky sea salt and a squeeze of bright lemon. They’re light, addictive, and ready in no time—a perfect way to delight friends or enjoy a guilt-free snack that feels fancy without any fuss.
Ingredients You’ll Need
This Blistered Shishito Peppers Recipe keeps things refreshingly simple, showing how just a few key ingredients can take center stage. Every component plays its part: the peppers bring that gentle heat and crispness, the olive oil creates a flawless sear, sea salt enhances all the natural flavors, and lemon adds a lively zing at the finish.
- 8 oz shishito peppers: These mild, slightly sweet peppers are the stars—some may surprise you with a bit of heat, which adds fun to every bite.
- 1 tbsp olive oil: Olive oil helps to blister the peppers evenly while adding a subtly rich, fruity note.
- Flaky sea salt, to taste: The flaky texture elevates the peppers’ natural flavor and adds a satisfying crunch.
- 1 lemon, cut into wedges (optional): Bright lemon wedges give you the option to splash on fresh acidity that perfectly balances the smoky char.
How to Make Blistered Shishito Peppers Recipe
Step 1: Prepare Your Pan
Begin by heating a large cast iron skillet over medium-high heat. It’s important that the pan is very hot before adding the peppers; aim for about 2 to 3 minutes of heating time. This ensures a perfect blister without steaming or sogginess.
Step 2: Toss the Peppers with Olive Oil
While the skillet heats, place the shishito peppers in a bowl and toss them with olive oil. Make sure they’re lightly coated but not drenched. This step lets the oil do its magic by encouraging even caramelization and prevents sticking.
Step 3: Sear the Peppers
Arrange the peppers in a single layer in the hot skillet. Resist the urge to stir for the first couple of minutes; letting them sit undisturbed helps create those gorgeous blistered spots. After 1 to 2 minutes, toss the peppers occasionally until they are charred in spots and tender, around 8 to 10 minutes total. The blistering is what gives this recipe its signature irresistible texture and smoky flavor.
Step 4: Season and Serve
Remove the skillet from heat and transfer the blistered shishito peppers to a serving plate. Sprinkle generously with flaky sea salt for that salty crunch and complex seasoning punch. Serve immediately for the best texture, accompanied by lemon wedges if you like a citrusy pop with each bite.
How to Serve Blistered Shishito Peppers Recipe
Garnishes
These peppers shine with simplicity, but if you want to dress them up a little, a sprinkle of toasted sesame seeds or a drizzle of soy sauce-based dipping sauce works beautifully. Fresh herbs like chopped cilantro or parsley can add a fresh, herbal lift without overwhelming the natural flavor.
Side Dishes
The smoky, slightly sweet flavors of this Blistered Shishito Peppers Recipe pair wonderfully with grilled meats, seafood, or even a simple bowl of steamed rice. For a casual meal, consider serving alongside grilled chicken or a chilled bowl of soba noodles for an easy, balanced spread.
Creative Ways to Present
Get playful by serving your blistered shishitos as part of a tapas board, nestled next to olives, cheeses, and crusty bread. They also work as a vibrant taco topping with a drizzle of crema, or chopped and sprinkled into an egg scramble for a smoky twist on breakfast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), store them in an airtight container in the refrigerator. They’re best enjoyed within a day or two to keep that blistered texture from softening too much.
Freezing
Freezing is not recommended for this recipe since the peppers can become mushy upon thawing and lose their wonderful charred bite. Fresh is definitely best to enjoy their nuanced flavor and texture.
Reheating
To reheat, gently warm the peppers in a skillet over medium heat just until warmed through. Avoid the microwave if you want to preserve as much of the original blistered texture and flavor as possible.
FAQs
Are shishito peppers spicy?
Most shishito peppers are very mild with a sweet, bright flavor, but about one in ten peppers can have a surprising kick of heat. That unpredictability makes each bite exciting and adds a fun element to this recipe.
Can I use a different type of pepper?
While shishito peppers are preferred for their unique mild heat and thin walls that blister beautifully, you can experiment with other small, thin-skinned peppers. Just keep in mind the flavor and heat level will vary.
What type of oil is best for blistering peppers?
Olive oil is ideal because it has a good smoke point and adds a subtle fruitiness that complements the peppers. However, avocado oil or grapeseed oil can work if you prefer a more neutral taste.
How long do you cook the peppers for?
After heating the pan and adding the oil-coated peppers, allow them to char undisturbed for about 1 to 2 minutes initially, then toss occasionally for a total cooking time of 8 to 10 minutes until they have nice blistered spots and softened. Patience pays off here.
Can I make this recipe vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free, making it a delicious and inclusive snack option for just about anyone. Just serve with safe accompaniments to maintain those dietary preferences.
Final Thoughts
This Blistered Shishito Peppers Recipe is one of those simple culinary joys that never fails to impress. Whether for a casual snack or an elegant appetizer, the delightful combination of blistered, smoky peppers with sea salt and lemon is pure magic. I encourage you to give this easy yet delicious recipe a try—you might just find your new favorite way to enjoy peppers!
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Blistered Shishito Peppers Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This simple and flavorful recipe for Blistered Shishito Peppers offers a quick and delicious appetizer or side dish. The peppers are lightly coated in olive oil and charred to perfection in a hot cast iron skillet, creating a smoky, blistered exterior that pairs beautifully with a sprinkle of flaky sea salt and a squeeze of fresh lemon juice.
Ingredients
Ingredients
- 8 oz shishito peppers
- 1 tbsp olive oil
- Flaky sea salt, to taste
- 1 lemon, cut into wedges (optional)
Instructions
- Heat the skillet: Heat a large cast iron skillet over medium-high heat until very hot, about 2–3 minutes, to ensure a good sear on the peppers.
- Toss peppers with oil: In a bowl, toss the shishito peppers with 1 tablespoon of olive oil until they are lightly but evenly coated, which helps them blister and char evenly during cooking.
- Cook the peppers: Add the peppers to the hot skillet in a single layer. Let them sear undisturbed for 1–2 minutes to develop a blistered texture, then toss occasionally to char all sides, cooking for about 8–10 minutes total until blistered and charred in spots.
- Season the peppers: Remove the skillet from heat and transfer the blistered peppers to a serving plate. Sprinkle generously with flaky sea salt to enhance their flavor.
- Serve: Serve the peppers immediately, optionally with lemon wedges on the side to squeeze over the top for a bright, citrusy finish.
Notes
- Shishito peppers are generally mild, but occasionally one can be spicy, so enjoy the surprise!
- Use a well-seasoned cast iron skillet for best charring results.
- The lemon wedges are optional but add a fresh, tangy note that complements the smoky peppers.
- Serve as an appetizer or a side dish alongside grilled meats or seafood.
- Be careful not to overcrowd the skillet to ensure even blistering.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
