Shishito Peppers Recipe
Mild peppers tossed with sesame oil and blistered on a cast iron skillet. Dusted with Tajin and lemon zest. great finger food when dipped in our Japanese dipping sauce.
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Ingredients
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Peppers
Seasoning & Finish
For Serving
Method
Prep
- 1
Wash and dry
Rinse shishito peppers under cool water and pat thoroughly dry with a kitchen towel or paper towels. Dry peppers blister better when free of surface moisture.
- 2
Zest lemon
Use a microplane or fine grater to zest one lemon until you have about 1 tsp of bright yellow zest. Set aside.
Cook
- 3
- 4
Toss peppers with oils and salt
In a mixing bowl, combine sesame oil, neutral oil, and kosher salt. Add the dried shishito peppers and toss with tongs or your hands until they are evenly coated.
- 5
Blister the peppers
Add the oiled peppers to the hot skillet in a single layer (they may overlap slightly). Let them sit undisturbed for about 1–2 minutes until the bottoms blister and char in spots, then toss or shake the pan to turn peppers. Continue to cook, stirring or shaking every 1–2 minutes, for a total of 6–8 minutes, until most peppers show blistered, blackened spots and are wilted but still bright green.
- 6
Finish in skillet
Remove skillet from heat. Immediately transfer peppers to a serving bowl or platter so they do not steam in the hot pan.
Season & Serve
- 7
Season with Tajín and lemon zest
While still hot, sprinkle the blistered peppers evenly with Tajín seasoning and the reserved lemon zest. Toss gently to distribute the seasonings.
- 8
Add garnishes and serve
If using, sprinkle toasted sesame seeds over the peppers. Serve immediately with Japanese dipping sauce on the side for guests to dip. Provide toothpicks or let diners use fingers — stems are left on for easy handling.