Pimientos Shishitos Recipe

Prepare peppers

Rinse the shishito peppers and pat them dry thoroughly with paper towels or a clean kitchen towel. Trim any long stems if desired, leaving most of the stem intact so they are easy to hold while eating.

Heat pan

Place a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Allow the pan to get hot for 2–3 minutes until shimmering but not smoking.

Cook peppers

Add the olive oil to the hot pan and swirl to coat. Add the shishitos in a single layer (it’s okay if they overlap slightly). Cook without moving for about 2 minutes to get good blistering on one side. Toss or flip the peppers and continue to cook, shaking the pan or stirring occasionally, for another 4–6 minutes until most peppers have blistered and have soft spots. Total cook time will be about 6–8 minutes.

Season in pan

While still hot in the pan, sprinkle the sea salt and black pepper over the peppers and toss briefly to distribute. Taste one pepper and adjust seasoning if needed.

Transfer the blistered peppers to a serving plate. Squeeze the lemon (or lime) half over the peppers to brighten flavors. If using, sprinkle toasted sesame seeds and a few pinches of flaky sea salt on top for texture and visual contrast.

Whisk together the mayonnaise, soy sauce, and sriracha (or a pinch of togarashi) in a small bowl. Taste and adjust: add more soy for saltiness or more sriracha for heat. Serve alongside the peppers for dipping.