These irresistible Blistered Shishito Peppers deliver a perfect blend of smoky char and tender bite in just 7 quick minutes. A beloved Japanese appetizer that’s both healthy and addictive, these peppers pack a mild heat with surprising depth.
At only 54 calories per serving, they’re a guilt-free snack that brings restaurant-quality flavors right to your table. The blistered exterior gives way to a silky interior, creating an extraordinary texture that’ll keep you reaching for more.
Ingredients for Blistered Shishito Peppers
- Fresh Shishito Peppers (8 oz): Choose bright green, firm peppers for best results
- Olive Oil (1 Tbsp): High-quality oil for better flavor and blistering
- Fresh Ginger (1 tsp): Finely minced for aromatic flavor
- Low-sodium Soy Sauce (1 tsp): Adds umami depth without excessive saltiness
- Honey (2 tsp): Balances the peppers’ mild heat with subtle sweetness
- Sea Salt: For finishing touch and enhanced flavor
- Sesame Seeds: Optional garnish for nutty crunch
- Aioli Sauce: Optional dipping sauce for extra indulgence
Instructions for Perfect Blistered Peppers
- Heat Preparation: Heat cast iron skillet over medium-high heat until properly hot
- Oil Addition: Add oil and wait until it’s shimmering hot
- Pepper Cooking: Arrange peppers in single layer, let them brown undisturbed for 45 seconds
- Blistering Process: Turn peppers occasionally until evenly blistered (4-5 minutes)
- Ginger Integration: Add minced ginger just before finishing, quickly sauté
- Final Seasoning: Drizzle with soy sauce and honey, toss to coat evenly
- Serving: Transfer to plate, garnish with sea salt and sesame seeds if desired
Cooking Techniques
The magic of blistered shishito peppers comes from that perfect char! Keep your pan nice and hot, and let those peppers sit still for that first 45 seconds – this creates those lovely dark spots we’re after.
When you hear them start to sizzle and pop, that’s your cue they’re doing great! Don’t worry if some peppers char more than others – that’s part of their charm and adds to the fun of eating them.
Serving Suggestions
These zippy little peppers make the perfect party starter or happy hour snack! Serve them hot right from the pan while they’re still sizzling.
Though they’re tasty on their own, try them with the optional aioli for dipping – the creamy sauce pairs wonderfully with their sweet-salty glaze. Add some cold Japanese beer or crisp white wine, and you’ve got yourself a restaurant-worthy appetizer right at home!
Quick Tips
Most shishito peppers are mild, but about one in ten can be spicy – that’s what makes eating them fun! Pat your peppers dry before cooking to help them blister better. If you’re making these for a crowd, you can cook them in batches. Just keep the first batch warm in a low oven (200°F) while you finish the rest.
Storage Tips
These peppers taste best fresh off the pan, but if you have leftovers, pop them in an airtight container and keep them in the fridge for up to 2 days. To reheat, give them a quick 30-second sizzle in a hot pan – the microwave will make them too soft. Raw shishito peppers will stay fresh in your fridge’s crisper drawer for about a week.
Blistered Shishito Peppers
Equipment
- Large cast iron skillet
Ingredients
- 1 Tablespoon olive oil
- 8 oz fresh shishito peppers *see note
- 1 teaspoon fresh ginger minced
- 1 teaspoon low-sodium soy sauce
- 2 teaspoons honey
- Sea salt or flake salt for garnish
- Sesame seeds for garnish, optional
- Aioli sauce optional, for dipping
Instructions
- Heat a large cast iron skillet over medium high heat. Once hot, add oil.
- Once hot, add peppers, spreading them out in an even layer. Cook undisturbed for 45 seconds or so, until browned on bottom.
- Turn them and continue cooking, turning them every so often, until blistered on all sides. Should take about 4-5 minutes.
- A few seconds before removing them from heat, add ginger to the pan and sauté.
- Drizzle peppers with soy sauce and honey and toss to combine.
- Remove to a plate and garnish with salt and sesame seeds.
