Shishito Peppers Recipe
Blistered & Charred...the roulette of peppers. One out of every ten can be very HOT!
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Ingredients
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Peppers & Seasoning
Optional Finishes
Method
Prep
Rinse the shishito peppers under cold water and pat dry thoroughly with a clean towel or paper towels. Removing surface moisture helps them blister instead of steaming.
Trim any long stems only if desired; leave most of the stem intact so peppers are easy to pick up when served.
Measure out oil, salt, and any optional finishes so they are ready to add immediately after cooking.
Stovetop Blistering (Cast-iron or Heavy Skillet)
Add oil
Add 1 tablespoon of extra-virgin olive oil to the pan and swirl quickly to coat the bottom. The oil should shimmer but not burn.
Cook peppers
Add the dried shishito peppers in a single layer (do not overcrowd; work in batches if necessary). Let them sit undisturbed for 30–45 seconds to develop char, then toss or flip with tongs. Continue to cook, turning every 30–45 seconds, until most of the peppers are blistered and lightly blackened in spots, about 4–6 minutes total per batch.
Finish in pan
If using optional toasted sesame oil and soy, drizzle them over the peppers in the last 30 seconds of cooking and toss once to combine. This adds a toasty, savory finish—do not add too early or the sesame oil can burn.
Broiler (Alternative method)
Preheat your oven broiler to high and position the oven rack 4–6 inches from the element. Toss dried shishitos with oil on a rimmed baking sheet in a single layer. Broil 3–6 minutes, watching closely and turning once, until blistered and charred in spots. Remove when blistered but not completely blackened.
Seasoning & Serve
Transfer blistered shishitos to a serving bowl or platter. Immediately sprinkle with coarse sea salt and freshly ground black pepper so salt sticks to the hot skins.
Squeeze fresh lemon over the peppers just before serving. If using optional finishes, sprinkle toasted sesame seeds and shichimi togarashi or chili flakes now.
Serve hot—eat whole by holding the stem and biting off the flesh. Remind diners that about 1 in 10 peppers can be unexpectedly hot.