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.

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!

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.

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