Broiled Shishito Peppers Recipe

Preheat the broiler to high and position the oven rack 4–6 inches below the broiler element. Line a rimmed baking sheet with aluminum foil for easier cleanup.

Rinse the shishito peppers under cold water and pat them very dry with clean kitchen towels or paper towels. Dry peppers blister best when there's no surface moisture.

Toss peppers with oil and seasonings

Place the dried peppers in a large bowl. Drizzle with the olive oil and toss to coat evenly. Sprinkle the kosher salt and black pepper over the peppers and toss again to distribute.

Arrange peppers on sheet

Spread the peppers in a single layer on the prepared baking sheet, making sure they are not piled on top of one another so they can blister evenly.

Broil until blistered

Slide the baking sheet under the broiler. Broil for 4–8 minutes, turning the tray or flipping peppers once halfway through, until the skins are blistered and blackened in spots. Watch closely — broiling times vary and peppers can go from blistered to burnt quickly.

Remove the baking sheet from the oven. If you prefer, cover the peppers loosely with foil and let them sit 1–2 minutes to steam slightly; this can help loosen skins but is optional.

Transfer the peppers to a serving plate. Sprinkle with toasted sesame seeds and/or a pinch of flaky sea salt if using. Squeeze fresh lemon wedges over the peppers to taste. If desired, finish with a light dusting of shichimi togarashi or a drizzle of chili oil for extra heat.

Serve immediately while hot as an appetizer or side. Provide extra lemon wedges and a small bowl for discarded stems if guests prefer.