Making blistered shishito peppers at home is so easy! All that you’ll need is a bit of oil, a sprinkling of salt, and a squeeze of lemon.
Blistered Shishitos
Similar to the way I can’t resist crispy Brussels sprouts, Shishito Peppers are one of those things that I rarely can resist when I spy them on the menu. Luckily most of my friends feel the same way about them.
There are a few different ways to cook and blister the peppers, but this simple way makes the most of the natural flavors.
Don’t skimp on the salt here, friends. The blistered shisitos should be hot and salty when ready to serve them. (And don’t forget the empty bowl on the side for the stems too!)
Blistered Shishito Peppers
Have you tried shishito peppers? Honestly, they aren’t very spicy at all, similar to banana peppers in many ways, but every so often, you might get lucky (about 1 in 10 or 20, in my experience) and get a slightly spicy one.
And for the record? The spicy ones really aren’t all that spicy, in our opinion. They’re just a little more fun. Perhaps the best part when ordering is just saying the word “shishito” it always sounds fun!
You’ll need just 3 ingredients to make your own blistered shishito peppers:
- fresh shishito peppers
- olive oil
- kosher salt
Blistered Shishito Peppers Recipe
- Rinse the peppers and pat them dry with a paper towel. Transfer the peppers to a mixing bowl, drizzle with oil, and toss to coat.
- Preheat a large skillet (I love this one!) over medium heat until it’s hot enough that a drop of water sizzles and evaporates immediately. Add the peppers and let them cook, stirring only every minute or so, allowing them to char on the sides touching the pan.
- Season with salt while cooking until the peppers are tender with plenty of charred spots, about 8 minutes. Take care not to overcook. The peppers should still have a bit of a crisp bite to them.
- Transfer the peppers to a serving plate. Season with lemon juice, if desired. Sprinkle with a bit more salt, taste, and adjust salt as needed.
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Blistered Shishito Peppers
Ingredients
- 8 ounces shishito peppers about 4 cups
- 1 tablespoon olive oil
- ½ teaspoon kosher salt plus more to taste
- fresh lemon slices for serving
Instructions
- Rinse the peppers and pat them dry with a paper towel. Transfer the peppers to a mixing bowl, drizzle with oil, and toss to coat.
- Preheat a large skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates immediately. Add the peppers and let them cook, stirring only every minute or so, allowing them to char on the sides touching the pan.
- Season with salt while cooking until the peppers are tender with plenty of charred spots, about 8 minutes. Take care not to overcook. The peppers should still have a bit of a crisp bite to them.
- Transfer the peppers to a serving plate. Season with lemon juice, if desired. Sprinkle with a bit more salt, taste, and adjust salt as needed.
Notes
Nutrition
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