Blistered Shishito Peppers

Blistered Shishito Peppers

Knowing how to cook shishito peppers results in perfectly blistered peppers with a mildly tingly, almost sweet heat. Japanese shishitos are quite distinct and relatively sweet.


1-2 T California Olive oil
2 C Shishito peppers
1-2 tsp Sea salt
1 Wedge – lime or lemon (optional)

Heat a little olive oil in a wide saute pan or skillet over medium heat until it’s good and hot but not smok­ing. You can also broil or grill these peppers.

Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister . They should only char in places. Don’t rush the pro­cess. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet . When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.

Slide the peppers into a bowl and serve sizzling hot. In struct guests to pick them up by the stem end and eat the whole thing minus the stem . Yum!