Blistered Shishito Peppers

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Blistered Shishito Peppers at home, are so easy, with a little bit of oil, plenty of salt, and a squeeze of lemon for this restaurant-style treat at home.

Blistered Shishitos

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!)

Restaurant Style Blistered Shishito Peppers

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!

Learn How To Blister Shishito Peppers

Blistered Shishito Peppers Recipe

  1. Rinse and pat the peppers dry with a paper towel. Transfer the peppers to a mixing bowl, drizzle with oil, and toss to coat.
  2. 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.
  3. 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.
  4. 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.
Restaurant Style Blistered Shishitos

These Parmesan broiled tomatoes are quite literally the perfect bite of summer. Salty and a little bit nutty from the cheese paired with the slightly sun-sweet tomato.

Smashed Potatoes smothered in cheese and topped with bacon were born out of my love for twice-baked potatoes, but lucky for us all they are easier to make.

Restaurant Style Blistered Shishito Peppers

Blistered Shishito Peppers

Blistered Shishito Peppers at home, are so easy, with a little bit of oil, plenty of salt, and a squeeze of lemon for this restaurant-style treat at home.
Prep Time: 3 mins
Cook Time: 8 mins
Servings: 4 servings

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 and pat the peppers 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

The cooking time will vary depending on the size of the peppers.

Nutrition

Calories: 46kcal · Carbohydrates: 3g · Protein: 1g · Fat: 4g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 293mg · Potassium: 120mg · Fiber: 1g · Sugar: 2g · Vitamin A: 1775IU · Vitamin C: 73mg · Calcium: 4mg · Iron: 1mg
Tried this recipe?Mention @bestvegetablerecipes or tag #bestvegetablerecipes!
Shishito Peppers

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