Blistered Shishito Peppers Recipe – Cookie and Kate


charred shishito peppers recipe

Are you acquainted with shishito peppers? They’re thin-skinned little inexperienced peppers that you may prepare dinner up in a skillet in ten minutes. As soon as they’ve a bit char on them, they’re so irresistible.

9 out of ten shishitos are fairly gentle, however you then’ll come throughout one which makes your eyes water! That’s a part of the enjoyable.

washed and dried shishito peppers

I’ve been craving blistered shishitos since we returned from Spain, the place we discovered the shishito’s cousins cooked the identical method. So, I’ve been scooping them up at Entire Meals, and tossing them in a skillet at residence.

It took me a number of tries to get my approach down. Most recipes will inform you to prepare dinner the peppers over excessive warmth, however that can fill your kitchen with smoke. I’ve dialed down the warmth and found out how you can make constantly nice blistered shishitos. Prepared for the best appetizer recipe ever?

shishito peppers tossed in olive oil

Learn how to Cook dinner Shishito Peppers

Blistered shishito peppers are really easy to prepare dinner that you just’ll know this recipe by coronary heart after your first attempt. I supply precise quantities of peppers and oil beneath, however you actually simply want sufficient peppers to cowl the bottom of your skillet and sufficient oil to frivolously coat the peppers.

Listed below are a number of suggestions:

  • Wash and pat the peppers dry earlier than beginning. You don’t need any splatters once you add them to the pan.
  • Toss the peppers in oil earlier than cooking, moderately than heating oil within the skillet. Shishitos are irregularly formed, so there’s no method the oil will get into all of the crevices in any other case.
  • This trick additionally reduces the quantity of oil on the pan at any given time, which suggests there’s much less oil to overheat. Props to this YouTube video for the suggestion.
  • Heat your skillet over medium till it’s so sizzling {that a} drop of water sizzles and shortly evaporates. Most recipes will inform you to prepare dinner the peppers over excessive warmth, however that’s too sizzling for olive oil (particularly in forged iron).
  • Then, add the oiled peppers. Allow them to relaxation for a minute at a time earlier than stirring, in order that they get an opportunity to char. Stir each minute till the peppers are tender and blistered in spots. Popping sounds are good! It will take about ten minutes.

That’s it! Switch all of them to a serving dish, and end them off with a spritz of lemon juice and a beneficiant sprinkle of salt. I’ve tried different flavorings, however shishitos are actually greatest after they’re merely dressed.

Watch Learn how to Cook dinner Shishitos

blistered shishito peppers in skillet

Pepper Choices

Meet shishito’s cousins, which you’ll be able to prepare dinner up the identical method. Shishitos are simpler to seek out within the States, in order that’s why they’re featured within the title of this submit.

Shishito Peppers

Shishito peppers hale from East Asia, and I’ve ordered them as an appetizer from sushi menus. They’re small inexperienced peppers that appear like wrinkled, thin-skinned jalapeños. Don’t fear, they aren’t almost as spicy (nicely, 90 % usually are not).

The place to purchase shishito peppers: You possibly can usually discover shishitos on the market at Entire Meals, by the jalapeños, and Dealer Joe’s, packaged within the refrigerated produce part.

Padron Peppers

We discovered Padrón peppers in Barcelona after we visited Ali and Barclay. Padróns are a bit thicker than shishitos, however very intently associated. Apparently you’re more likely to return throughout a spicy Padrón (one in 5, vs. one in ten).

Guindilla Peppers

We discovered guindilla peppers in San Sebastián in Northern Spain. They’re skinnier than shishitos, and my favourite selection. You’ll additionally discover them pickled in vinegar, and so they style like spicy, agency pepperoncini peppers.

The primary time we ordered blistered guindillas, my husband assumed we couldn’t probably end off the total bowl and supplied them to our neighbors for a style. I admired his generosity whereas I reached for an additional, and one other, and earlier than you knew it, I polished them off myself.

Guindillas are a Basque specialty, and I’ve by no means seen them elsewhere. I really like them a lot I’ve found seeds to plant subsequent 12 months.

sautéed shishito peppers, ready to serve

What to Serve with Shishito Peppers

Shishitos are a lightweight and wholesome snack on their very own. They’d be welcome with nearly any meal, and so they’re a straightforward approach to spherical out an appetizer unfold of cheese and olives.

If you wish to take a cue from Spanish tapas, serve them with any of the next Mediterranean appetizers:

Please let me understand how your peppers end up within the feedback! They are surely so enjoyable to make and eat.

shishito peppers recipe


Blistered Shishito Peppers

  • Writer: Cookie and Kate
  • Prep Time: 5 minutes
  • Cook dinner Time: 10 minutes
  • Whole Time: quarter-hour
  • Yield: 4 servings 1x
  • Class: Appetizer
  • Methodology: Stovetop
  • Delicacies: Asian

4.9 from 59 opinions

Blistered shishitos are straightforward to make and completely irresistible! You’ll simply want shishitos, olive oil, a skillet, and this straightforward recipe. Recipe yields 4 appetizer servings; you may double the recipe in a big skillet.



  • 8 ounces (3 heaping cups) shishito peppers
  • 2 teaspoons extra-virgin olive oil or avocado oil
  • Lemon wedge, non-obligatory
  • Salt, ideally flaky sea salt or kosher salt, to style


  1. Rinse and pat the peppers dry on a clear tea towel. Switch the peppers to a medium bowl, drizzle within the oil, and toss till the peppers are evenly coated. Put aside.
  2. Preheat a medium skillet over medium warmth till it’s sizzling sufficient {that a} drop of water sizzles and evaporates shortly on contact. Add the peppers and allow them to prepare dinner, stirring each minute or so (not too typically), till they’re tender with charred spots, about 8 to 12 minutes.
  3. Switch the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to style (don’t skimp). Serve with a bit bowl on the aspect for the pepper stems.


Pepper choices: This recipe will even work with Padrón peppers and guindilla peppers.

▸ Diet Info

The knowledge proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought-about an alternative choice to knowledgeable nutritionist’s recommendation. See our full nutrition disclosure here.

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