Blistered Shishito Peppers Recipe (5 minutes!)
Feb 24, 2020, Updated Jul 01, 2022
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Discover how to make the best blistered shishito peppers with our easy recipe. This easy appetizer is a crowd-pleaser, packed with smoky charred flavor and a touch of heat!
If you’ve been following me for a while, you know our Spanish tapas game is getting stronger. We started with a simple aioli recipe and cooked our way into classic Spanish tortilla, pan con tomate, and salmon croquettes.
But our love for Spanish flavors doesn’t stop there! We’ve also mastered patatas bravas, crispy potatoes with a bold, spicy sauce, and Spanish garlic mushrooms (champiñones al ajillo), a 15-minute tapa bursting with garlicky goodness. For seafood lovers, gambas al ajillo (Spanish garlic shrimp) and our easy seafood paella bring 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.
Follow along and watch the video to learn all the tips and tricks on how to cook these peppers at home, and don’t forget to explore more Spanish-inspired recipes on the blog!
Table of Contents
- About This Recipe
- Blistered Shishito Peppers Ingredients
- How To Cook Shishito Peppers
- Other Ways To Cook Shishito Peppers
- Dipping Sauce for Shishito Peppers
- Serving Suggestions
- Notes and Tips
- Storage
- Frequently Asked Questions (FAQs)
- More Spanish recipes you must try:
- Blistered Shishito Peppers Recipe (5 minutes!)
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. Whether served as a snack, side dish, or part of an Asian-inspired dish, they are irresistibly delicious.
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.
Blistered Shishito Peppers 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. Olive oil is used religiously in Mediterranean cooking, from making basil oil to frying eggplants. Check out this article to learn more about choosing the right olive oil.
- 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
Step 1: 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.
Step 2: Prepare the Peppers
In a bowl, toss the shishito peppers with olive oil (or avocado oil) and kosher salt. Make sure they are evenly coated.
Step 3: Saute 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.
Step 4: Finish with Flavor
Remove the peppers from the pan and transfer them to a serving platter. Drizzle with soy sauce or lemon juice. Sprinkle with sesame seeds for a nutty crunch.
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 them on the hot grill and start grilling.
- Once one side is charred, flip and char the other side.
Roasting Instructions
You can also roast shishito peppers in the oven.
- 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 5-7 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: Mix mayonnaise, minced garlic, and lemon juice for a simple yet delicious sauce.
- Soy-Ginger Sauce: Combine soy sauce, grated ginger, sesame oil, and rice vinegar for an Asian-inspired dip.
- Spicy Yogurt Dip: Blend Greek yogurt, lime juice, garlic powder, and hot sauce for a tangy, creamy dip.
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, pan con tomate, and chorizo rice skillet 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 the following items oven roasted potatoes, easy roasted tomatoes, lemon garlic brussel sprouts, spicy hummus, and Mediterranean deviled eggs
Notes and Tips
You can find shishito peppers in almost any supermarket, including Trader Joe’s and Costco.
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
Got leftovers? 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.
Olive oil, grapeseed oil, or avocado oil work best for high-heat cooking.
Absolutely! Try ginger, vinegar, or a dash of sour cream for extra flavor.
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
Russian Olivier Salad (Ensalada Rusa)
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Blistered Shishito Peppers Recipe (5 minutes!)
Ingredients
Instructions
- Heat a cast iron skillet over medium heat.
- Place the peppers 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.
- 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.
-
Grilling instructions:
- In a bowl, toss them with one tablespoon of olive oil and some salt.
- Place them on the hot grill and start grilling.
- Once one side is charred, flip and char the other side.
- 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 5-7 minutes. Stir the peppers halfway through cooking so they get roasted on all sides.
Air-frying Instructions
- 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.
- You can serve blistered shishito peppers as part of an appetizer spread with the following items:
- You can find shishito peppers in almost any supermarket, including Trader Joe’s and Costco.
- 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.
- Got leftovers? 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.
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!