Blistered Shishito Peppers Recipe

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.

4.54 from 13 votes

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: Blistered Shishito Peppers, Shishito Pepper Recipe

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 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!

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