Blistered Shishito Peppers Recipe

Prep peppers

Rinse and thoroughly dry the shishito peppers with a kitchen towel or paper towels. Remove any stems that are loose, but leave stems attached to most peppers for easy picking. Dry peppers thoroughly so they blister rather than steam.

Heat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat and let it get very hot, about 3–5 minutes. The pan should be smoking lightly but not burning oil.

Blister peppers

Add the olive oil to the hot pan and swirl to coat. Immediately add the peppers in a single layer (it’s okay if they overlap slightly). Let them sit undisturbed for 45–60 seconds to begin blistering. Shake the pan or use tongs to turn peppers frequently to blister evenly on all sides. Continue cooking until most peppers have blackened blister spots and are tender-crisp, about 6–8 minutes total. If a pepper inflates and pops, that’s fine—use tongs to keep turning it so it softens and blisters.

Season and finish

Remove the pan from heat. Immediately transfer the blistered peppers to a serving bowl or platter to prevent overcooking. Sprinkle with flaky sea salt and freshly ground black pepper while still hot so the salt sticks.

Make quick aioli (optional)

For a spicy mayo dip, whisk together 1/4 cup mayonnaise and 1 tsp sriracha (adjust to taste) in a small bowl. Serve chilled alongside the hot peppers.

Serve

Scatter toasted sesame seeds over the peppers if using. Serve immediately with lemon wedges and ponzu or soy sauce for dipping. To eat, squeeze a little lemon over a pepper or dip into sauce; typically you bite the pepper and discard the stem.