Shishito Peppers Recipe

Rinse the shishito peppers under cold water and pat dry thoroughly with paper towels or a clean kitchen towel. Moisture will prevent proper blistering.

Trim any long stems if desired, but leave most stems intact so peppers are easy to pick up and handle. If any peppers are bruised or soft, discard them.

Sear on a hot skillet or griddle

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high to high heat until very hot (2–4 minutes). Add the olive oil and swirl to coat the pan. Add peppers in a single layer — they should sizzle. Cook, turning occasionally with tongs, until blistered and charred in spots on most sides, about 6–8 minutes total. Work in batches if necessary to avoid crowding.

Alternative: Broiler or Grill

If using a broiler, place peppers on a foil-lined baking sheet and broil 4–6 inches from heat, turning once, until blistered (6–8 minutes). On a hot grill direct over flame, place peppers in a grill basket or directly on grates and char, turning until blistered, 5–8 minutes.

Transfer blistered peppers to a bowl. While still hot, sprinkle with the coarse sea salt or flaky salt and the smoked paprika (if using). Toss or shake briefly so salt adheres.

Drizzle lemon juice over the peppers and sprinkle the toasted sesame seeds (if using) for extra texture and flavor. Taste and add a few drops more lemon or a pinch more salt if desired.

Serve immediately, with soy sauce or tamari on the side for dipping if you like. Note: about 1 in 10 shishito peppers can be mildly spicy—advise diners to eat cautiously the first few.