Blistered Shishito Peppers – A Delicious Recipe Ready in Minutes

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These little green peppers are delectable! Blistered shishito peppers add some zip to any of your meals. Cook them up in minutes and serve them as an appetizer or side dish for dinner. I’d be hard-pressed to find someone who doesn’t ask for seconds.

Blistered shishito peppers in a bowl with lemon wedges and a bowl of aioli.

You can cook them in a skillet. No need to heat your house while using an oven! Low carb and calories, and served with aioli sauce to dip them in (learn how to make homemade mayo here).

Be forewarned that after you try this recipe, you may want an entire garden of shishito pepper plants!

Why I Love This Blistered Shishito Pepper Recipe

There are many different ways to cook shishito peppers. You can bake them, toss them in the air fryer, or grill them, but my favorite way is to blister them in my cast iron skillet. That’s the only way I make them because they are so good!

Shishito peppers are very mild peppers. They aren’t a spicy-hot pepper but have a flavor depth more of the sweet pepper variety (similar to a bell pepper).

In recent years, they have become more popular. I have seen them in large zippered bags at Costco and Trader Joe's. You might also find them at farmer's markets if you're not already growing them yourself.

If you have a garden, they are easy to grow. You can find seeds at most seed supply stores. I got my shishito pepper seeds from MI Gardener.

When to Harvest Shishito Peppers

Shishito peppers are ripe when they are between three and five inches long. They are most flavorful while they are still green but are still edible if they turn red. After they turn red, they get thin-skinned and less firm.

These peppers are very prolific, and sometimes they will produce more quickly than you can use them. Sharing them with your neighbors and friends is a great way to spread the love!

Blistered shishito peppers in a bowl with lemon wedges and a bowl of aioli.

Ways to Serve Blistered Shishitos

Make them a side dish to your favorite meatball recipe, or hold off those hungry kids (and husband) by serving them as an appetizer while you wait for the Dutch oven roast beef to finish cooking. 

Add this chocolate pie to finish the meal, and you’ll be ready to sit back and relax, knowing you have fed your family well!

Supplies Needed

  • Cutting Board – Any flat surface will work, but I like a cutting board because it provides a clean surface for drying off and piercing the peppers.
  • Fork – I like to use a fork to pierce the peppers, but you can use any kitchen tool that can puncture small holes in peppers.
  • Saute Pan or Skillet – My preferred cooking pans are cast iron. I share all the reasons why I love cast iron here in case you are contemplating which cookware is best for you. 
  • Spatula – Your favorite stirring utensil will work.

A bowl of fresh shishito peppers.

Ingredients Needed

  • Shishito Peppers – This recipe has no set amount of peppers. Just figure according to the number of people you are serving and whether it's a side dish, snack, or main meal.
  • Avocado Oil – Adjust up or down depending on how many peppers you have and the size of your pan. You will need just enough oil to coat your pan, so the peppers do not stick. Olive oil or coconut oil will work as well.
  • Salt – I like to use large, flaky sea salt, but whatever salt you have on hand will work.

How to Make Blistered Shishito Peppers

  1. Wash peppers and pick off leaves.
  2. Place on a cutting board and pat dry.
  3. Using a fork or sharp utensil, poke tiny holes in peppers to allow steam to release while cooking.
  4. Heat a large saute pan or skillet over medium-high heat with a small amount of oil.
  5. After heating the oil, add the peppers carefully in a single layer into the heated pan.
  6. Cook for approximately six minutes, turning occasionally with a spatula. 
  7. When peppers are charred and blistered on all sides, sprinkle with the desired amount of salt.
  8. Remove from heat and serve immediately.

FAQ’s

Are Shishito Peppers Hot?

No, shishito peppers are very mild. They're closer to a bell pepper than a jalapeno. Pick them when they're green for the best flavor.

Are Blistered Shishito Peppers Healthy?

Yes! This is an extremely healthy dish to serve your family. And if you're following a specific diet (paleo, keto, low-carb, etc.), these will fit nicely.

What is the Best Way to Eat Shishito Peppers?

I may be biased, but my favorite is blistered and served with homemade aioli dipping sauce.

Can You Blister Shishito Peppers in the Oven?

Yes, you can blister peppers in the oven. It will, however, take longer than six minutes, and you'll be heating your house in the middle of summer. I prefer using a cast iron pan on the stovetop.

Can I Preserve Shishito Peppers?

I haven’t tried any method of preservation with my shishito peppers. I assume there isn’t a good way to do it and retain the texture, but I might experiment with some.

I’m considering blistering some peppers and freezing them to chop and add to cream cheese. I’ll let you know how that goes if I try it!

How Many Plants Do I Need to Plant?

Shishito peppers are very prolific in good soil. One pepper plant is sufficient for a family who likes to add them to their dinner routine once a week. If you want to serve guests or give them away to the neighbors, you may want to plant three or four.

A woman holding up a shishito pepper.

More Recipes You Might Enjoy

Did you make this recipe? If so, please leave a star rating in the recipe card below, then snap a photo and tag me on social media @roots_and_refuge so I can see!

Blistered shishito peppers in a bowl with lemon wedges and a bowl of aioli.

Blistered Shishito Peppers Recipe

These little green peppers are delectable! Blistered shishito peppers add some zip to any of your meals. Cook them up in minutes and serve them as an appetizer or side dish for dinner. I’d be hard-pressed to find someone who doesn’t ask for seconds.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Blistered Shishito Peppers, Shishito Pepper Recipe
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 33kcal
Author: Jessica Sowards

Ingredients

  • 30 whole shishito peppers
  • 1 Tablespoon avocado oil olive or coconut
  • flaky salt to taste

Instructions

  • Wash peppers and pick off leaves.
  • Place on a cutting board and pat dry.
  • Using a fork or sharp utensil, poke tiny holes in peppers to allow steam to release while cooking.
  • Heat a large saute pan or skillet over medium-high heat with a small amount of oil.
  • After heating the oil, add the peppers carefully in a single layer into the heated pan.
  • Cook for approximately six minutes, turning occasionally with a spatula.
  • When peppers are charred and blistered on all sides, sprinkle with the desired amount of salt.
  • Remove from heat and serve immediately.

Video

Notes

  • Be sure to pierce the peppers before cooking or they could explode while cooking.
  • Gently place peppers into the pan to avoid splattering hot oil.
  • Peppers are best served hot, but be careful when taking that first bite!

Nutrition

Serving: 8peppers | Calories: 33kcal | Carbohydrates: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg
I want to share this beautiful life with others and teach them the lessons we've learned along the way. Welcome to Roots and Refuge, friend. I am so glad you're here.

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