Blistered Shishito Peppers

Make use of one of the best seasonal offerings with blistered shishito peppers using this quick and tasty way to enjoy their mellow and pungent flavor! {Gluten-Free, Vegan-Adaptable}

Blistered shishito peppers with sea salt

If you’ve never tried shishito peppers, they are chile peppers which are immensely popular as a snack in Japan. While ‘peppers’ might concern those of you that aren’t accustomed to spice, rest assured that these 3-inch long peppers have a mild, sweet, and pungent taste. Shishito peppers are rated at 2900 Scoville Heat Units, which means they are on the tame end of things. So if you don’t do well with spice, these are the peppers for you.

One fascinating fact about these peppers is that about 1 out of every 10 is pretty spicy. Included below though, I have a recipe for a mayo-based sauce that will help mellow out any spiciness so you can enjoy the peppers without setting your mouth aflame. 

Charred shishito peppers close up

Pan fry vs. oven roast

You’ll see below that the best way to cook blistered shishito peppers is to sear them in a hot pan with a little oil. They char to perfection with a nice slightly crispy texture. You can also choose to cook them in bulk by using the broiler in your oven. This method can even be done without oil. While it’s a great hands-off way to make them, you won’t get the same even results as you would when you use your skillet. Plus, the peppers may overcook a bit as they’re charred.  

Cook shishito peppers on stovetop
Roast shishito peppers in a pan

Now is the time to keep your eyes peeled at the grocery store or your local farmer’s market, because the peak season for shishito peppers is summer to early fall. With your bounty of shishito peppers, it only takes six other ingredients to make this wonderful sauce that you’ll want to put on everything!

Charred shishito peppers in a bowl

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Make use of one of the best seasonal offerings with blistered shishito peppers using this quick and tasty way to enjoy their mellow and pungent flavor! {Gluten-Free, Vegan-Adaptable}

Blistered Shishito Peppers

Make use of one of the best seasonal offerings with blistered shishito peppers using this quick and tasty way to enjoy their mellow and pungent flavor! {Gluten-Free, Vegan-Adaptable}
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Course: Appetizer
Cuisine: Asian
Keyword: restaurant-style
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 93kcal
Author: Maggie Zhu

Ingredients

  • 2 cups shishito peppers (5-6 oz/140-170 g)
  • 1 tablespoon olive oil
  • 1/2 teaspoon lime juice
  • 1/4 teaspoon salt

Sauce

  • 1/4 cup Kewpie mayo (or Vegan mayo)
  • 1/2 teaspoon chinese chili flakes (or korean chili flakes)
  • 1 teaspoon ginger , grated
  • Zest of 1 lime
  • 1/4 teaspoon lime juice

Instructions

  • Combine the sauce ingredients in a small bowl. Mix well and set aside.
  • Heat a large pan over high heat. Add the 1 tablespoon of olive oil and let it heat up until it just begins to smoke
  • Add the peppers to the pan. Let them cook undisturbed until blistered, about 2 minutes. Flip the peppers over carefully and let the other side blister, another 2 minutes.
  • If some peppers are blistered and others need more time, transfer the blistered peppers into a medium-sized bowl and continue to cook the undercooked peppers for another minute.
  • Transfer all the cooked peppers from the pan into the bowl. Toss with the salt and lime juice. Taste and adjust the seasonings to your taste.
  • Serve as an appetizer with the sauce.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7.3g | Saturated Fat: 1.1g | Cholesterol: 4mg | Sodium: 396mg | Potassium: 20mg | Fiber: 1.6g | Sugar: 2.7g | Calcium: 4mg

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Other delicious appetizer recipes

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.

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