Blistered Shishito Peppers

Name: Blistered Shishito Peppers
Total time: 10 min
Yield: 4 appetizer servings
Ingredients: 8 ounces shishito peppers; 1 tablespoon neutral oil (such as vegetable or grapeseed); Flaky salt

By Ali Slagle

Updated Sept. 16, 2021

Blistered Shishito Peppers — Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 10 minutes
Rating: 5(1,082)
Comments: Read comments

This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

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Ingredients

Yield:4 appetizer servings

8ounces shishito peppers
1tablespoon neutral oil (such as vegetable or grapeseed)
Flaky salt

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
Step 2
Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

Ratings

5 out of 5

1,082 user ratings

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Comments

Andrew Picken3 years ago

Per my wife and shishito queen, poke a pinhole or make a small jab in each pepper prior to tossing in the skillet. This allows enough steam to escape for the peppers to retain their shape and not turn to mush. Also try in Sesame oil and a tossed with toasted sesame seeds after cooking. Shishitos from commercial groceries are rare, expensive and not very tasty. Get some at the farmers' market or better yet grow your own. Seeds can be sourced here: https://www.johnnyseeds.com/ - Mellow Star F1

James3 years ago

I blister them in a dry hot cast iron pan and add the olive oil and salt when they finished cooking. No spattering, no mess at all.

Sandra Merle3 years ago

I avoid all that splatter by tossing the peppers in a little olive oil and putting them under the broiler watched very carefully. They are easy to turn after the first side blisters. Add lemon zest and some lemon juice to homemade or good quality mayonnaise to dip them in. (This is faster than fussing with a true aioli and works just fine with the peppers).

Diane Donohue3 weeks ago

Very easy to do in air fryer. Toss in evoo and finish with flake salt. 400 for 6-8 minutes. We grow them in our garden and enjoy nearly every night in the summer. Easy to grow from seeds.

Josh K1 month ago

Grill recipe: arrange shishitos on skewers, grill on medium or high heat for about 3 mins each side (or until the skin is nicely blistered), remove to shallow bowl, drizzle with olive oil and salt. Good as a side for meat.

Fatima1 month ago

Simple but delicious. I enjoy mine charred with some salt and lemon juice.

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