Blistered Shishito Peppers

Are you familiarized with shishito peppers? They are thin-skinned little green peppers that you can formulate in a frying pan in 10 minutes. Once they have a little char on them, they’re so tempting.

9 out of 10 shishitos are rather moderate, however then you’ll discover one that makes your eyes water! That belongs to the enjoyable.

washed and dried shishito peppers

I have actually been yearning blistered shishitos considering that we returned from Spain, where we discovered the shishito’s cousins prepared the very same method. So, I have actually been scooping them up at Whole Foods, and tossing them in a frying pan in your home.

It took me a couple of shots to get my method down. The majority of dishes will inform you to prepare the peppers over high heat, however that will fill your cooking area with smoke. I have actually called down the heat and found out how to make regularly excellent blistered shishitos. Prepared for the most convenient appetiser dish ever?

shishito peppers tossed in olive oil

How to Prepare Shishito Peppers

Blistered shishito peppers are so simple to prepare that you’ll understand this dish by heart after your very first shot. I provide specific quantities of peppers and oil listed below, however you actually simply require enough peppers to cover the base of your frying pan and sufficient oil to gently coat the peppers.

Here are a couple of suggestions:

  • Wash and pat the peppers dry prior to beginning. You do not desire any splatters when you include them to the pan.
  • Toss the peppers in oil prior to cooking, instead of heating oil in the frying pan. Shishitos are irregularly formed, so there’s no other way the oil will enter into all the crevices otherwise.
  • This technique likewise decreases the quantity of oil on the pan at any offered time, which suggests there’s less oil to get too hot. Props to this YouTube video for the idea.
  • Warm your frying pan over medium till it’s so hot that a drop of water sizzles and rapidly vaporizes. The majority of dishes will inform you to prepare the peppers over high heat, however that’s too hot for olive oil (specifically in cast iron).
  • Then, include the oiled peppers. Let them rest for a minute at a time prior to stirring, so they get an opportunity to char. Stir every minute till the peppers hurt and blistered in areas. Popping noises are great! This will take about 10 minutes.

That’s it! Transfer them all to a serving meal, and complete them off with a spritz of lemon juice and a generous spray of salt. I have actually attempted other flavorings, however shishitos are actually best when they’re merely dressed.

Watch How to Prepare Shishitos

blistered shishito peppers in skillet

Pepper Alternatives

Meet shishito’s cousins, which you can formulate the very same method. Shishitos are much easier to discover in the States, so that’s why they’re included in the title of this post.

Shishito Peppers

Shishito peppers hale from East Asia, and I have actually bought them as an appetiser from sushi menus. They are little green peppers that appear like old and wrinkly, thin-skinned jalapeños. Do not stress, they aren’t almost as spicy (well, 90 percent are not).

Where to purchase shishito peppers: You can typically discover shishitos for sale at Whole Foods, by the jalapeños, and Trader Joe’s, packaged in the cooled fruit and vegetables area.

Padron Peppers

We discovered Padrón peppers in Barcelona when we checked out Ali and Barclay. Padróns are a little thicker than shishitos, however really carefully associated. Obviously you’re most likely to come throughout a spicy Padrón (one in 5, vs. one in 10).

Guindilla Peppers

We discovered guindilla peppers in San Sebastián in Northern Spain. They’re skinnier than shishitos, and my preferred range. You’ll likewise discover them marinaded in vinegar, and they taste like spicy, company pepperoncini peppers.

The very first time we bought blistered guindillas, my partner presumed we could not perhaps round off the complete bowl and used them to our next-door neighbors for a taste. I appreciated his kindness while I grabbed another, and another, and prior to you understood it, I polished them off myself.

Guindillas are a Basque specialized, and I have actually never ever seen them in other places. I like them a lot I have actually discovered seeds to plant next year.

sautéed shishito peppers, ready to serve

What to Serve with Shishito Peppers

Shishitos are a light and healthy treat by themselves. They would be welcome with nearly any meal, and they’re a simple method to complete an appetiser spread of cheese and olives.

If you wish to take a hint from Spanish tapas, serve them with any of the following Mediterranean appetisers:

  • Tomato Basil Bruschetta
  • Easy Romesco Sauce with raw or grilled veggies
  • Finest Hummus
  • Legendary Baba Ganoush
  • Baked Goat Cheese with Tomato Sauce

Please let me understand how your peppers end up in the remarks! They actually are so enjoyable to make and consume.

shishito peppers recipe

Blistered Shishito Peppers

  • Author: Cookie and Kate
  • Preparation Time: 5 minutes
  • Prepare Time: 10 minutes
  • Overall Time: 15 minutes
  • Yield: 4 portions 1 x
  • Classification: Appetiser
  • Technique: Stovetop
  • Food: Asian

4.9 from 46 evaluations

Blistered shishitos are simple to make and absolutely tempting! You’ll simply require shishitos, olive oil, a frying pan, and this basic dish. Dish yields 4 appetiser portions; you can double the dish in a big frying pan.


  • 8 ounces ( 3 loading cups) shishito peppers
  • 2 teaspoons extra-virgin olive oil or avocado oil
  • Lemon wedge, optional
  • Salt, ideally flaky sea salt or kosher salt, to taste


  1. Rinse and pat the peppers dry on a tidy tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss till the peppers are equally covered. Reserve.
  2. Preheat a medium frying pan over medium heat till it’s hot enough that a drop of water sizzles and vaporizes rapidly on contact. Include the peppers and let them prepare, stirring every minute or two (not frequently), till they hurt with charred areas, about 8 to 12 minutes.
  3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if wanted. Sprinkle with salt, to taste (do not skimp). Serve with a little bowl on the side for the pepper stems.


Pepper choices: This dish will likewise deal with Padrón peppers and guindilla peppers.

▸ Nutrition Details

The details revealed is a quote offered by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

Check Out Complete Short Article .

Leave a Reply

Your email address will not be published. Required fields are marked *