This shishito peppers recipe is out of this world delicious! Mildly spicy blistered shishito peppers with dipping sauce and tossed with olive oil, lemon, and salt pair deliciously with a fresh citrus pesto dip for the perfect finger food appetizer.
After you try them, you will want to cook up these Japanese shishito peppers all of the time! Best of all? They take only 10 minutes to make and you will have a delicious healthy appetizer!
Blistered shishito peppers are easy to make and addictive. These tasty Japanese peppers cook in an olive oil coating with freshly squeezed lemon and crunchy salt for a smoky char you will find yourself craving!
Paired with a citrus pesto dip (courtesy of one of our favorite Florida restaurants!), this is one of the best easy appetizers for a crowd. Truly one of our personal favorite game day appetizers, especially as they are so easy to make in only ten minutes.
These tender shishito peppers pair deliciously with drinks and anyone who tries them will be asking you for the recipe. It’s impossible to eat just one!
What are shishito peppers?
Shishito peppers are a type of chili pepper frequently found in East Asian cooking. They are small, long, and thin, and blister easily when you toss them with oil.
These tender Japanese peppers are bright green in color and have a similar texture to Spanish Padrón peppers.
What does a shishito pepper taste like?
Shishito peppers are sweet, with just a little kick of heat. They have a light, crunchy texture and a slightly smoky flavor, which is intensified by charring.
Shishito pepper seeds are soft and do not need to be removed to eat. They are mostly near the stem and you can eat right up to them!
Are Japanese peppers hot?
No. While these Japanese shishito peppers may resemble hot peppers, they are quite mild! It’s said that one in ten will surprise you with more heat.
Blistered Shishito Peppers Ingredients
One of the best things about this easy finger food is how few ingredients this Japanese Shishito Peppers Recipe requires to make! Here’s everything you need to make blistered shishito peppers and creamy pesto sauce:
For the Shishito Peppers:
- 2 dozen shishito peppers
- 1/2 Tbsp. olive oil
- juice of 1 lemon
- sea salt
Pesto Dip Recipe:
- 4 bunches parsley, large stems removed
- juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese
- 1/4 Tbsp. black pepper
- 1 /4 Tbsp. salt
- 1/4 cup olive oil
How to Cook Shishito Peppers
This shishito peppers recipe with creamy pesto sauce is so easy to prepare. It’s one of our favorite easy appetizers for party snacks for a reason!
Shishito Peppers Preparation:
- Wash and dry peppers.
- Heat a large heavy skillet (like cast iron) to medium-high.
- Toss peppers in olive oil and add to skillet.
- Cook in batches, depending on the size of your pan. Cook until blistered in a few places, then flip to blister on the other side.*
- Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.
RECIPE TIP: We recommend you puncture each pepper before cooking in order to vent hot air that could cause the pepper to burst.
Shishito Pepper Dipping Sauce (Pesto Dip Recipe):
- Blend all ingredients except oil in a food processor until well-combined.
- Slowly add oil and continue to process until combined.
- Place in a bowl for dipping.
Grilled Shishito Peppers
You could also toss the Japanese peppers on your grill in a grill basket. Grilled shishito peppers make one of the best side dishes for BBQ, and with Citrus Pesto Dip, they are perfection! You could even try making roasted shishito peppers by cooking them in the oven under your broiler.
Shishito Peppers Dipping Sauce
Trust us: you are going to want to try this easy pesto recipe as your shishito peppers dipping sauce!
Three Birds Tavern in St. Petersburg, Florida serves their own shishito peppers recipe paired with citrus pesto dip as an appetizer and was gracious enough to share their pesto dip recipe with us. This is a restaurant-quality dip recipe we know you’re going to love!
Citrus pesto dip is the kind of dip recipe you’ll want to sneak spoonfuls of on its own! It’s that delicious! We love Three Birds Tavern and couldn’t wait to share this recipe with all of you!
What to Serve with Blistered Japanese Peppers
These Japanese peppers are delicious when served with other appetizers for a tapas menu at a party or as football food! Here are some of the best appetizer recipes to consider, including other dip recipes to try:
- Thai Chicken Meatballs
- Chicken Taquitos Recipe
- Thai Sausage Rolls
- Beer Cheese Dip (Obatzda) with German Soft Pretzels
📌 Pin Blistered Shishito Peppers to save for later!
Is this your first time trying blistered peppers as an appetizer? How about with a pesto dip? We would love to hear what you think in the comments below and with a rating!
Blistered Shishito Peppers with Citrus Pesto Dip
🖨 Print 📌 Pin 📝 Comment🥘 Ingredients
For Shishito Peppers:
- 2 dozen shishito peppers
- 1/2 Tbsp. olive oil
- juice of 1 lemon
- sea salt
For Citrus Pesto Dip:
- 4 bunches parsley (large stems removed)
- juice of 1 lemon
- 2 cloves garlic (minced)
- 1/2 cup parmesan cheese
- 1/4 tbsp black pepper (add more to taste)
- 1 /4 tbsp salt (add more to taste)
- 1/4 cup olive oil
🔪 Instructions
For Shishito Peppers:
- Wash and dry peppers.
- Heat a large heavy skillet (like cast iron) to medium-high.
- Toss peppers in olive oil and add to skillet.
- Cook in batches depending on the size of your pan. Cook until blistered in a few places, then flip to blister on the other side.
- Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.
For Citrus Pesto Dip:
- Blend all ingredients except oil in a food processor until well-combined.
- Slowly add oil and continue to process until combined.
- Place in a bowl for dipping.
📋 Notes
- Shishito peppers can also be prepared on the outdoor grill using a grill basket.
- You can also prepare roasted shishito peppers by roasting the peppers under your broiler in the oven.
- Try other dips with these delicious peppers! They are sure to be a hit!
- We recommend you puncture each pepper before cooking in order to vent hot air that could cause the pepper to burst.
Nutrition
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