Blistered Shishito Peppers Recipe

Prep peppers

Rinse shishito peppers and pat them completely dry with paper towels. Leave stems intact; if any peppers are very wet, cut a small slit to let steam escape during blistering.

Heat a large heavy-bottomed skillet or cast-iron pan over high heat until very hot, about 2–4 minutes. It should be smoking lightly but not burning.

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Add the dry shishito peppers in a single layer (they can overlap a bit).

Let peppers blister undisturbed for 1–2 minutes, then toss or shake the pan to turn them. Continue cooking, shaking or stirring every 30–45 seconds, until most peppers have blackened blisters on multiple sides and are tender, about 6–8 minutes total for 12 peppers.

Transfer blistered peppers to a serving bowl or plate and immediately sprinkle with 1 teaspoon coarse kosher salt. Toss gently to distribute salt.

While peppers are heating, combine 2 tablespoons Japanese or whole-grain mustard, 1 teaspoon sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar, 1 teaspoon soy sauce, and 1 teaspoon sesame oil in a small bowl.

Whisk thoroughly until smooth. If the sauce is too thick, add up to 1 teaspoon water and whisk to reach a thick but pourable consistency. Season with about 1/4–1/2 teaspoon freshly ground black pepper (adjust to taste).

Taste and adjust balance: more honey to sweeten, more sriracha to heat, or more vinegar to brighten. Set aside at room temperature.

Arrange blistered peppers on the serving plate. Drizzle or spoon the chili mustard sauce over the peppers, or serve the sauce on the side for dipping.

Scatter 1 teaspoon toasted sesame seeds, the thinly sliced sweet drop peppers, and sliced scallion over the peppers.

Serve immediately with an optional lemon wedge for guests who like a bright squeeze. Recommend eating while hot — pop whole peppers into the mouth and discard stem. Note: approximately 1 in 10 shishitos may be spicy; inform guests.