Blistered Shishito Peppers
These tender, blistered shishito peppers are one of our seasonal favorites, and depending on the dishes they are served with we adjust the recipe slightly.
The main recipe is for lemon and sea salt shishito peppers, and I’m including the Japanese variation on the recipe at the bottom of the page. They’re both so good!
Ingredients
Olive Oil (cooking variety, or you can sub for a high temp oil)
Shishito Peppers
Lemon
Sea salt
Heat about 1 tbsp (or just enough to coat the bottom of your pan) of olive oil in a cast iron pan on medium-high making sure it doesn’t smoke.
When the oil thoroughly heated, add the shishito peppers in one layer across the bottom of the pan.
Let them sit on medium-high until one side is blistered. Don’t stir them, but check them periodically until they start bubble and brown when they’re ready to turn. This can take around 5 minutes depending on your pan heat.
Turn the peppers and blister the other side. When they’re ready they should be relatively deflated or if you poke them they’ll puff air out.
Remove from heat and squeeze lemon juice and sprinkle sea salt to taste.
Serve immediately, they’re best enjoyed hot.
Blistered Shishito Peppers - Japanese Variation
Ingredients
Neutral high temp oil
Shishito Peppers
Soy Sauce
Bonito Flakes
Heat about 1 tbsp (or just enough to coat the bottom of your pan) of olive oil in a cast iron pan on medium-high.
When the oil thoroughly heated, add the shishito peppers in one layer across the bottom of the pan.
Let them sit on medium-high until one side is blistered. Don’t stir them, but check them periodically until they start bubble and brown when they’re ready to turn. This can take around 5 minutes depending on your pan heat.
Turn the peppers and blister the other side. When they’re ready they should be relatively deflated or if you poke them they’ll puff air out.
Remove from heat and plate, then drizzle roughly 1 tbsp soy sauce (low sodium if you are sensitive to too much salt) over the shishito peppers, and sprinkle bonito flakes on top.
Serve immediately, they’re best enjoyed hot.