Shishito peppers are charred and then flavored with lemon and flaky salt for the perfect bite-sized summer appetizer, side, or snack.
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“I just made this from fresh shishito peppers I got in my veggie box. This was so quick and tasted amazing! I ended up eating them all! What a wonderful idea to blister lemons with them, so yummy!!” -Sheri, FoodieCrush reader
I Could Eat These Blistered Peppers Like Popcorn!
I could eat these blistered shishito peppers like popcorn, they’re so good. Which is a bit dangerous considering they come together in just 5 minutes, making them a prime candidate for a weeknight side dish, easy appetizer, or snack.
Originating from Japan, shishito peppers are petite, green, and look a little like jalapeños. They have a sweet and subtly smokey flavor and most are mild, though you’ll occasionally get a hot one.
Since their wrinkly skin is quite tender, a quick sear in a hot pan is all that’s needed for cooking, and my trusty cast iron skillet gets a perfect char on these poppable peppers.
Enjoy!
The Only 4 Ingredients You Need
The full recipe, with amounts, can be found in the recipe card below.
- Shishito peppers — If you can’t find shishitos at your local farmers market or grocery store, many Asian grocery stores carry them and Trader Joe’s may have them bagged and ready to go.
- Lemon — I add lemon slices to the skillet because I am a big fan of the caramelization that happens from searing them.
- Olive oil — The oil is added to the peppers after they’ve blistered in a dry pan, so don’t pour the oil into the skillet by mistake!
- Salt — There are three different flavored salts I love for flavoring the peppers: Natural Crystal Flakes with Wild Garlic, Smoked Applewood Salt, and Truffle Salt. But plain sea salt or kosher salt works just great as well.
Heidi’s Tip: If you can’t find shishitos, padrón peppers are their closest relative. These Spanish peppers are very similar in appearance and flavor to shishitos and are also mostly mild (though about 2 out of 10 will be spicy).
How to Blister Shishito Peppers
- Sear the peppers in a dry skillet. This is the key to blistering shishitos! Many recipes call for adding a little oil to the pan before adding the shishito peppers but when I’ve done this in the past, the smoke from the oil is pretty heavy, and I’m not too fond of a smoky kitchen. Plus, I’ve found you can get a perfect char without the oil.
- Toss with a little oil after cooking. Transfer the blistered peppers to a serving dish and drizzle with olive oil and a squeeze of lemon juice.
- Hit them with some salt. I love using one of my many flavored salts here, but any flaky sea salt will do.
Recipe Variations
- Soy sauce in place of or in addition to the lemon would be so yummy (you won’t need as much salt)
- Add a sprinkle of sesame seeds before serving
- Try toasted sesame oil instead of olive oil
- Drizzle with chili garlic crunch, or top with red pepper flakes or your favorite Asian hot sauce if you want a kick
What to Serve with Shishito Peppers
Shishito peppers are so delicious on their own, enjoyed as a snack or appetizer, but they’d also be delicious as a side with any of these recipes:
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Blistered Shishito Peppers Recipe
Ingredients
- 8 ounces shishito peppers
- ½ lemon , sliced
- extra-virgin olive oil
- kosher or flavored salts*
Instructions
- Heat a large cast iron skillet over high heat until the pan is hot.
- Add the peppers to the hot skillet (do not add oil!) and cook the peppers, turning occasionally then add a few slices of lemon. Cook until the peppers become fragrant and begin to blister, and then nudge the lemons so they don't stick—about 5 minutes.
- Transfer to a serving bowl and drizzle with a little olive oil plus a squeeze more lemon then sprinkle with flavored salts. Serve immediately.
Notes
Nutrition
More Asian-ish Side Dishes You’ll Love
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Sheri
I just made this from fresh shishito peppers I got in my veggie box. This was so quick and tasted amazing! I ended up eating them all! What a wonderful idea to blister lemons with them, so yummy!!
Ashley @ Foodie Crush
YUM! That sounds great!
Robert Sesnon
I’d never had shishito peppers before trying this recipe. OMG!!! Huge flavor! Very tasty and enjoyable. The salt, lemon juice and olive oil really adds depth of flavor. This is my new favorite snack
Jean White
Evidently, you don’t de-seed the peppers?
G
Jeees, 5 mins, probably take 20 to read the article. please provide TLDR summary in the future
Joan
Absolutely love my shishitos! They are amazing blistered and served with coarse sea salt, and I’ve been served them with aioli at a restaurant. Just tried a new thing. Blister (thank you, Heidi ~ I, too, can’t have a smoky kitchen), slice them on the side and fill with goat cheese (I used feta) and top with caramelized shallots (regular onions are fine) & garlic. They were a huge hit!
Dexter Cox
Looks delicious AND healthy. I can’t wait to try this!
Robyn L Lively
A new food yummy for me. I’ve had them in restaurants, BUT I bought some in a grocery store and must warn consumers…. any shishitos longer than 2-3 Inches were too hot for me. For braver folks go for longer ones!
Sarah
I love this dish when I go out to eat! I just found these peppers at my local farmers market, so I will be making this recipe tonight :)
I would caution people against cooking with lemons in a cast iron pan until it’s highly seasoned. Otherwise, it will cause the seasoning to strip off a bit. But it a well-seasoned pan it should be fine.
MMM, I can’t wait for dinner tonight!
Dick Dastardly
i serve up pan fried shishitos with chopped cilantro, lime juice, and smoked salt. Resistance is futile.
Chuck Geno
I did this before and it was great! The second time I roasted the peppers then hit them with sea salt , freshly ground black pepper and fresh grated Romano cheese. Yummmmm
Oh Chuck, you’re making me want to get back to the store and find more shishitos! Sea salt is key, but Romano sounds like a delicious addition! Thank you for the tip!
Cailin Koy
Whoa! I’ve never tried these before. I’m a pepper addict so I’d love to give them a shot!
bev @ bevcooks
I am soooo going to do this. I’ve had shishito peppers before, but never blistered them myself! AWN IT.
Elio
Hi Heidi, I love this recipe! In Italy my family would roast sweet bell peppers and long green peppers (cubanelles) in the very hot bread and pizza stone ovens. The flavour levels achieved are hard to match in a traditional stove. I will be trying this one very soon, thanks for sharing!
Senika @ Foodie Blog Stalker
I despise a smoky kitchen! Make shishitos all the time & am SO happy to know I don’t need the oil. Totally trying it out next time, thanks! And lemons? Yum!!
Kathy mac
My market lady told me to toss them with a little olive oil in a brown paper bag before throwing them in a hot dry skillet. Genius!
Gaby
I love shishito peppers, and these in only in 5 minutes!!
Brian @ A Thought For Food
I do love shishito peppers when I go out to eat, but I have yet to make them at home. These look absolutely wonderful!
Caitlyn @ Candid Cerebrations
This looks delicious. I’ll have to pin it for later. I love peppers mild and hot but haven’t even heard of shishitos. I feel like I’ve been missing out!
Linda
Bought a bag after buying the plants! Bought a second bag after I blistered the first! AWESOME! Cant wait till the plants produce!
You sound like my husband Linda. He is obsessed too!
Nicole - Coking for Keeps
I have never cooked with shishito peppers. There’s clearly something wrong with me.
Abby @ The Frosted Vegan
Can you believe I’ve never tried these little babies? Gah, I’m going to need to change that NOW!
Liz @ Floating Kitchen
Blistered shishito peppers really are the sh**. They are so addicting. And putting them on a pizza sounds pretty gosh darn awesome! Going to have to try that one out soon!