Seared Shishito Peppers Recipe

Prepare peppers

Rinse the shishito peppers under cool water and pat completely dry with paper towels. Dry peppers are essential so they blister instead of steaming. Trim any long stems only if desired; do not remove stems entirely.

Heat pan

Place a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Allow the pan to get very hot for 2–3 minutes until it begins to shimmer but not smoke heavily.

Sear peppers

Add the olive oil and swirl to coat the pan. Add the shishito peppers in a single layer (they can overlap slightly). Cook, without stirring for the first 45–60 seconds, then stir or toss occasionally with tongs for 4–6 minutes, turning so most sides blister and brown evenly. The peppers should be blistered and softened but still tender-crisp.

Season in pan

Towards the end of cooking, sprinkle the kosher salt and a pinch of black pepper over the peppers and toss once to combine. Remove the pan from heat when the peppers have blistered in several places and are fragrant.

Transfer the peppers to a serving bowl or plate. Immediately drizzle the lemon juice over the hot peppers so it sizzles slightly. Sprinkle the toasted sesame seeds evenly, and if desired, finish with flaky sea salt to taste.

Serve warm as an appetizer or snack. Provide tongs or toothpicks for guests. Note: roughly 1 in 10 shishito peppers can be mildly spicy—inform guests.