If you love peppers, you must try the Japanese variety called Shishito. This simple snack or appetizer is healthy, delicious, and easy to make. All it takes is a quick sauté with a little oil, salt, and lots of garlic. Absolutely divine!
Summer is the best time of year to make blistered shishitos at home. They are widely available at your local farmers market and are one of the simplest recipes around. Very little time in the kitchen is totally a summer thing.
If you’ve never seen shishitos at your farmers market I can almost guarantee you will find them at Whole Foods and I’ve even seen them at Trader Joe’s. You could also make this recipe with a very similar Spanish pepper called Padrón peppers.
In today’s post I’m going to share with you how to make blistered shishito peppers the way I enjoy them most—with lots and lots of garlic.
Are Shishito Peppers Hot?
However, one in ten peppers is spicy so don’t be surprised if you get a fiery one every once in a while. Fluctuations in growing conditions turn the peppers from sweet to spicy occasionally spiking their capsaicin which is what gives chiles their heat.
FYI, if you are subbing Padron peppers for the Shishitos, be warned, they tend to be spicier.
Ingredients To Make This Shishito Pepper Recipe
- Shishito Peppers
- Avocado oil
- Kosher salt
How To Cook Shishito Peppers
Prep Ingredients. Wash the peppers and leave a little water on them. This will help the peppers steam a little as they cook, making them nice and tender. Mince the garlic and set the tray or plate you will be serving the peppers on close by so you can move them quickly to the tray when they are done.
Blister peppers. Heat oil in an extra large frying pan over high heat (if you don’t have a large pan make the peppers in batches). Carefully add the peppers. Caution: the water on the peppers will make the oil spatter. That’s okay. It’s a good sign that the oil is hot enough.
Let shishitos cook in the skillet, stirring every 30 seconds or so, giving them time to char on one side before stirring. Continue cooking until peppers are tender and blistered on all sides. This could take anywhere from 4-10 minutes depending on how hot your burner gets.
Season and serve. Remove large skillet from heat, add garlic and salt, and stir cooking the garlic in the residual heat. Quickly transfer the peppers to the tray so the garlic doesn’t burn. Squeeze a lime over the peppers and serve (lemon juice would work too). Sprinkle with a dusting of flaky sea salt if you have it.
I like to eat these peppers whole just the way they are but you could serve with a dipping sauce like a simple chipotle lime mayonnaise.
More Favorite Appetizers To Try!
- Chicharrones de Harina
- Super Quick Hummus (from our sister site, Kate’s Best Recipes)
- Super Simple Salsa Verde
- Citrus Seafood Ceviche Recipe
- Doritos-Flavored Duros de Harina
- Chicken Satay with Curry Peanut Sauce (again, from Kate’s Best Recipes)
- The Best Chile Morita Salsa
I Beg You To Try This Blistered Shishito Peppers Recipe
This crowd-pleasing appetizer will have you looking like a boss and you never have to tell your guests how dead simple it is! Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
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