Blistered Shishito Peppers

5 from 2 votes
Email Facebook LinkedIn Mix Pinterest Reddit Twitter
This post may contain affiliate links. Read our disclosure policy.

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

tWant to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update!

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe
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

5 from 2 votes
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}
Author: Maggie Zhu
Course: Appetizer
Cuisine: Asian
Keyword: restaurant-style
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings

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
Did You Make This Recipe?Don’t forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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.

Receive our FREE 5-Day Chinese Cooking Crash Course & Recipe Updates!

Subscribe

Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!




Reader Questions and Reviews

  1. Liping says:

    Omg so smart! I’ve been using my George Foreman the same way ???

    Thanks so much for posting your recipes!

  2. Shishito Peppers says:

    5 stars
    OMG I love shishito peppers so much, I actually started growing them myself. I just find them so versatile and also easy to cook. Love this sauce btw!!

  3. Izzah says:

    5 stars
    I was looking for something interesting to do with Shishito Peppers and this was more than I expected. Wonderful flavors and instructinos. Thanks, Maggie!

Omnivore's Cookbook: Make Chinese Cooking Easy
BuzzFeedGood HousekeepingHuffington PostLucky ChowMSNReader's DigestSaveurYahoo! News

FREE 5-Day Chinese Cooking Crash Course

Cooking delicous Chinese food is easier than you think!

Thank

You!

USE COUPON CODE 

WELCOME20

Follow us on Facebook