Blistered Shishito Peppers Recipe (5 minutes!)
Feb 24, 2020, Updated Jun 11, 2025
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This shishito peppers recipe is one of the easiest and most flavorful appetizers you can make. Mild and thin-skinned, the peppers are quickly blistered in a hot pan until tender and smoky, then finished with a sprinkle of flaky salt. Serve them as a simple snack, party appetizer, or a fun side dish with your favorite dips.
If you’ve been following me for a while, you know we love an array of tapas. We started with a simple aioli recipe and cooked our way into classic Spanish tortilla and salmon croquettes.
But our love for Spanish flavors doesn’t stop there! For seafood lovers our easy seafood paella brings the vibrant taste of Spain right to your kitchen. And when the summer heat rolls in, nothing beats a chilled bowl of gazpacho—a refreshing Spanish classic.
One of our all time favorite tapas we had in Spain was Pimiento de Padron, delicious small green peppers that were blistered and charred, then topped with just the right amount of flaky salt. So simple, yet absolutely delicious. And back in the US, the closest peppers we could find to the Spanish version were shishito peppers and they did not disappoint. Follow along to learn all the tips and tricks on how to cook these peppers at home!
Table of Contents
About This Recipe
Shishito peppers are little peppers that originate from Japan, known for their mild taste with an occasional spicy surprise—about one in ten packs a kick! These vibrant green peppers develop beautiful blisters when heated, enhancing their natural sweetness.
A few months ago, while traveling through Spain, we had the chance to try Pimientos de Padrón, and let me tell you—they were love at first bite. Charred to perfection, bursting with juiciness, and simply dressed with extra virgin olive oil and salt, I instantly knew I had to recreate them at home.
After some research (and plenty of taste-testing! ), we discovered that Pimiento de Padrón is a cousin to shishito peppers. The main difference? Padrón peppers tend to have a bit more heat, while shishitos are slightly milder and thinner. But when it comes to cooking, they’re practically identical—and equally delicious! Serve these blistered beauties with our Mediterranean roasted vegetables for a vibrant vegetarian spread that’s packed with flavor.
Ingredients
- Shishito peppers: These peppers are small and crisp. Good-quality shishitos are bright green and have thin and wrinkly skin. They also should not have soft spots or brown or black spots on them.
- Extra virgin olive oil: Use high-quality extra virgin olive oil for sautéing shishito peppers.
- Salt: Use fleur de sel or coarse salt for this recipe. These little touches will take your food from meh to restaurant quality!
- Lemon: A squeeze of fresh lemon gives so much brightness and flavor to this dish.
How To Cook Shishito Peppers
Heat the skillet: Place a cast-iron skillet over medium-high heat and let it get very hot. The secret to great blistered shishito peppers is a smoking-hot pan that allows them to char quickly. To make sure the skillet is hot enough, pour a little water into the pan and if it turns into beads, the pan is hot enough.
Prepare the peppers: Make sure the shishito peppers are completely dry. In a bowl, toss the peppers with olive oil.
Cook the peppers: Add the peppers to the hot cast-iron skillet in a single layer. Let them cook undisturbed for about 2 minutes until they develop blisters and charred spots. Turn them with tongs and continue cooking for another 2-3 minutes.
Final Touches: Remove the peppers from the pan and transfer them to a serving platter. Top with salt and lemon juice.
Other Ways To Cook Shishito Peppers
Grilling Instructions
If you have an outdoor grill, definitely try grilling these little peppers:
- In a bowl, toss them with one tablespoon of olive oil and some salt.
- Place a grill basket on the grates and grill the peppers in the basket.
- Stir every few minutes so the peppers grill evenly.
Roasting Instructions
- Heat the oven to 425°F.
- Mix the shishito peppers with two tablespoons of olive oil and some salt.
- Transfer them to a baking sheet and roast in the oven for 10 to 15 minutes. Stir the peppers halfway through cooking so they get roasted on all sides.
Air-frying
- Set your air fryer to 400°F (200°C) and let it preheat for about 3 minutes.
- In a mixing bowl, toss the shishito peppers with olive oil and salt.
- Place the peppers in a single layer in the air fryer basket. Do not overcrowd to ensure even cooking.
- Cook for 6-8 minutes, shaking the basket halfway through, until the peppers are blistered and slightly charred.
Dipping Sauce for Shishito Peppers
- Garlic Aioli: My classic aioli would be the perfect dipping sauce for shishito pepper.
- Spicy Yogurt Dip: Blend Greek yogurt, lime juice, garlic powder, and a bit of hot sauce for a tangy, creamy dip.
- Greek Yogurt Avocado Dressing: Though not traditional, this sauce would work well with the peppers thanks to its herby bright flavors.
Serving Suggestions
These peppers are very similar to Spanish Padrón peppers, so I love making this shishito peppers recipe as part of a tapas spread alongside classics like garlic mushrooms, patatas bravas, and gambas al ajillo (garlic shrimp). They also pair wonderfully with Spanish tortilla, and pan con tomate for a well-rounded Spanish feast.
For a Mediterranean-inspired spread, serve them with Mediterranean roasted vegetables, hummus, or tzatziki. If you’re looking for a heartier meal, enjoy them as a side to grilled steak, and seared salmon.
You can also serve blistered shishito peppers as part of an appetizer spread with oven roasted potatoes, roasted tomatoes and lemon garlic brussel sprouts.
Recipe Tips
- Toss the peppers in olive oil rather than sautéing them in oil. This would help with the skin being all charred since shishitos have irregular shapes.
- Don’t overcook shishito peppers. Cook these peppers until they are charred and blistered on all sides. Overcooking them might make them bitter.
- Leave enough room in the pan. Fight the temptation of filling the pan with shishito peppers. It’s important to leave enough room in the pan to be able to stir and move the peppers around.
Storage
These peppers are best served right away. If you have leftovers, store them in an airtight container and refrigerate for up to 2 days. You can heat them in a skillet with a bit of olive oil.
Frequently Asked Questions (FAQs)
They are mostly mild, but about one in ten may surprise you with heat!
They are best served fresh, but you can refrigerate leftovers and reheat on the stovetop.
I don’t recommend freezing blistered shishito peppers because their texture will change after thawing, becoming softer and slightly mushy.
More Spanish recipes you must try
Spanish Recipes
Easy Seafood Paella Recipe
Summer Recipes
Easy Gazpacho Recipe
Spanish Recipes
Spanish Garlic Mushrooms (Champiñones al Ajillo)
Spanish Recipes
Ensalada Rusa (Russian Salad – Olivier Salad)
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Blistered Shishito Peppers Recipe (5 minutes!)
Ingredients
- 1 lb Shishito peppers
- 2 tablespoons Olive oil , extra virgin
- ½ teaspoon Kosher salt
- 1 Lemon , juice of
Instructions
- Heat a cast iron skillet over high heat.
- Make sure the peppers are completely dry. Place them in a large bowl. Add the olive oil and salt.
- Toss the peppers until they're coated with olive oil.
- Place them in the hot skillet and saute until they blister on the skin and get charred. This would take about 5 minutes. Once the peppers are blistered and charred on one side, flip them so they char on the other side as well.
- Transfer to a serving plate. Serve warm with a squeeze of lemon juice.
Video
Notes
- You can use Spanish Pimiento de Padron for this recipe. The flavors are very similar.
- Toss the peppers in olive oil rather than sautéing them in oil. This would help with the skin being all charred since shishitos have irregular shapes.
- Don’t overcook shishito peppers. Cook these peppers until they are charred and blistered on all sides. Overcooking them might make them bitter.
- Leave enough room in the pan. Fight the temptation of filling the pan with shishito peppers. It’s important to leave enough room in the pan to be able to stir and move the peppers around.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super delicious for snacks!
These peppers make the perfect snack or appetizer! They are totally irresistible!