Blistered Shishito Peppers

If you are looking for a crowd-pleaser that comes together without a lot of fuss, this is it. I make blistered shishito peppers whenever we have people over here in Kansas City, and it disappears every single time.

Why You’ll Love This Recipe

• Ready in about 10 min from start to finish
• Simple ingredients you probably already have
• Big flavor with minimal effort
• Perfect for sharing at gatherings or game day

Ingredients

• shishito peppers
• olive oil
• sea salt
• lemon
• sesame seeds

How to Make It

Pan-blistered shishito peppers with flaky sea salt and a squeeze of lemon. Easy and addictive. Follow the recipe card below for exact measurements and step-by-step instructions.

Tools I Use

Cast Iron Skillet | Flaky Sea Salt

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Blistered Shishito Peppers

Smoky charred shishito peppers with flaky salt and a squeeze of lemon. Ready in minutes.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

• 8 oz shishito peppers
• 1 tbsp olive oil
• 1/2 tsp flaky sea salt
• 1 lemon, cut into wedges
• 1 tsp toasted sesame seeds

Method

 

1. Rinse and thoroughly dry the shishito peppers.
2. Heat olive oil in a cast iron skillet over high heat until shimmering.
3. Add the peppers in a single layer and cook without moving until blistered, about 2 minutes, then toss and continue until charred all over.
4. Transfer to a plate and sprinkle with flaky salt and sesame seeds.
5. Serve hot with lemon wedges for squeezing. About one in ten peppers is spicy, so enjoy the surprise.

Notes

Dry the peppers well so they blister instead of steam. A screaming hot pan is key.