Name: Blistered Shishito Peppers
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: Japanese
Ingredients: 8 oz shishito peppers; 1 tbsp olive oil; Flaky sea salt, to taste; Lemon wedges (optional, for serving)

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Blistered shishito peppers are a quick and delicious appetizer or snack. I love how they’re mild with just a hint of smokiness, and every so often one has a surprising spicy kick. They’re easy to prepare, only needing a hot skillet and a few simple ingredients.

Why You’ll Love This Recipe

I enjoy this recipe because it’s fast, fun, and flavorful. I like the way the peppers char and blister in just minutes, giving them a smoky taste while still keeping their natural sweetness. I also appreciate that they’re light and healthy, yet perfect for entertaining since they’re served as finger food. Blistered Shishito Peppers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shishito peppers
olive oil
flaky sea salt
lemon wedges (optional)

Directions

I heat a large cast-iron skillet over medium-high heat until very hot.
I toss the shishito peppers in olive oil until lightly coated.
I add the peppers to the skillet in a single layer and cook, turning occasionally, until blistered and charred in spots, about 5–7 minutes.
I remove them from the heat, sprinkle with flaky sea salt, and serve immediately.
Sometimes I squeeze fresh lemon juice over the peppers just before serving for a bright, tangy finish.

Servings and timing

This recipe serves about 4 as an appetizer. It takes only 5 minutes to prepare and about 7 minutes to cook, so in under 15 minutes, I have a warm, smoky snack ready to enjoy.

Variations

I sometimes drizzle the peppers with sesame oil and sprinkle toasted sesame seeds over the top for an Asian-inspired twist. For a spicier option, I add a pinch of chili flakes after cooking. If I want something heartier, I serve them with a dipping sauce like aioli or soy-based sauces.

storage/reheating

I prefer to enjoy shishito peppers fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I quickly toss them back into a hot skillet for 2–3 minutes until warmed through. Blistered Shishito Peppers

FAQs

Are shishito peppers spicy?

Most are very mild, but occasionally one in ten has a bit of heat, which makes eating them a fun surprise.

Can I make them in the oven instead of a skillet?

Yes, I roast them at 450°F (230°C) for about 10 minutes, flipping halfway through, until blistered.

Do I eat the whole pepper?

Yes, I eat them whole, stem and seeds included, though I usually hold the stem while biting into the pepper.

Can I use another type of pepper if I can’t find shishitos?

Yes, I sometimes substitute padron peppers since they’re very similar in size and flavor.

How do I serve blistered shishito peppers?

I like to serve them simply with flaky salt, but they also pair well with dipping sauces or alongside grilled meats and seafood.

Conclusion

I find blistered shishito peppers to be one of the easiest and most satisfying appetizers I can make. Their smoky flavor, quick cooking time, and fun hint of surprise heat keep them on my menu whenever I want a light but flavorful snack.