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My Blistered Shishito Peppers recipe is a healthy appetizer you're going to love! These tender, flavorful blistered peppers come together in only 10 minutes using 4 easy ingredients. Includes my citrus pesto dip recipe!
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Blistered Shishito Peppers Ingredients
- Shishito Peppers: You can use Padron peppers too, which are a close cousin! They tend to be a little spicier and have a thicker skin.
- Olive oil: You can also use avocado oil which has a high smoke point. However, I recommend a nice extra virgin olive oil, as the flavor is important.
- Lemon juice: A drizzle of fresh lemon juice brightens the flavors. You can also use lime juice.
- Sea salt: Flaky, crunchy sea salt adds a great flavor and texture. You'll want nice flaky salt for this.
Citrus Pesto Ingredients
- Parsley: My citrus pesto uses parsley instead of basil for a milder flavor that doesn't overpower the peppers. I find flat-leaf has a better texture than curly-leaf.
- Lemon juice: The citrus part of this citrus pesto! As before, you can use lime juice, too.
- Garlic: Use fresh garlic cloves for that intense garlic flavor.
- Parmesan cheese: You'll want to freshly grate it. The canned stuff is too powdery.
- Salt and pepper
- Olive oil
Hi, I'm Isabel! I've been sharing my recipes online, in cookbooks, and in TV specials since 2012. The most important thing to me is Sunday supper with my family, and inspiring togetherness with my recipes!
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How to Make Blistered Shishito Peppers
- Step 1: Wash and dry the peppers. Wash the peppers for at least 20 seconds under running water, scrubbing the outside of the produce lightly with a clean scrub brush. Then pat them all dry with clean paper towels or kitchen towels.
- Step 2: Toss in oil. Place the peppers in a bowl and drizzle them with olive oil, then toss them well, until oil has nicely covered the peppers. You want oil to get in all those irregular nooks and crannies! This is important: tossing them in oil will result in a much better oil covering and end result.
- Step 3: Heat the pan and add peppers. Heat up your skillet to medium-high heat, without adding any oil. Once hot enough that a drop of oil fizzles when added, place in the peppers, making sure not to overcrowd the pan. They should sizzle nicely but shouldn't smoke! If they start smoking, turn down the heat right away.
- Step 4: Blister and flip! Cook the peppers 1-2 minutes without moving them. Then give them all a flip and cook another 1-2 minutes, repeating this for about 10 minutes or until nicely charred on all sides.
- Step 5: Serve! If you're serving these peppers plain, place them on a plate, sprinkle them with salt and lemon juice, and enjoy! If you're making the pesto, move on to the next step.
How to Make Citrus Pesto Dip
- Step 1: Rinse and prepare the parsley. Rinse the parsley well, then pat it dry: you don't want extra water in the pesto. Remove any large stems.
- Step 2: Add everything but the oil to the blender. You don't need to mince anything, but be sure to cut off the hard stems of the garlic cloves.
- Step 3: Blend, adding oil slowly. Blend until well combined, then, with the blender still running, slowly start pouring in the oil. Process until smooth, silky, and well combined.
- Step 4: Serve as a dip! Pour into a dipping bowl and serve with the peppers!
Other Cooking Methods
Grilled Shishito Peppers
Grill up your peppers by placing them in a grill basket (they're too small to go on the grills without one!). Give them a shake now and then to ensure they're nicely grilled on all sides. Perfect paired with grilled shrimp!
Roasted Shishito Peppers
Place the peppers on a foil-lined baking tray under your oven's broiler. Broil for 2-3 minutes, watching them carefully. As soon as they start to char, flip them over and cook another 1-2 minutes, then remove and serve!
Tips for Cooking Shishito Peppers
- Don't add oil to the pan. Instead, toss the peppers in oil and add them to the hot pan that way. This reduces the amount of waste oil and ensures that oil gets in all the funny nooks and crannies of these oddly shaped peppers.
- You don't need to cut off the stems or take out the seeds; the stems work as a great handle and the seeds are totally edible.
- I recommend medium-high heat instead of full high heat, as this will reduce the chance of the oil hitting its smoke point and burning.
- Let the peppers sit for at least a minute per side before tossing them to ensure they char nicely.
- If you want perfectly whole peppers, puncture them with a knife before placing them on the heat so they can vent hot air, ensuring they won't burst.
FAQ
No! Shishito peppers are a very mild pepper with almost no spice. However, one in ten peppers comes off the plant with a bit of heat to it, making for a fun roulette wheel of flavor. They're not too spicy even when you get one of the hot ones.
Yes, there are a few types of pepper you can use aside from shishitos! Classically, these blistered peppers are made with padrón peppers, a Spanish variety that can be hard to find in the USA. Shishito are a Japanese pepper with a similar flavor and texture. Technically, however, you can cook even red peppers this way, just be careful of spice levels!
What to Serve with Shishito Peppers
These blistered peppers are great eaten on their own with just a pinch of salt, but if you want to get creative, here are some great options for the perfect dipping sauce!
- Lemon Aioli: A creamy classic perfect for light appetizers like this. This mayonnaise-based dip is thick, creamy, and easy to make.
- Sweet Chili Sauce: Pairing blistered shishitos with a sesame oil and soy sauce based sauce makes for the perfect Japanese appetizer.
- Yum Yum Sauce: Creamy and flavorful, this is a great option for a dipping sauce.
Or, try drizzling the peppers with a teaspoon or two of honey, or sprinkle on sesame seeds or red pepper flakes!
Shishito Pepper Recipe
If you know me, you know I can't resist a good game day appetizer menu. I just can't help it! What's more fun than getting everyone together with delicious food and football on the TV? But with my diet changing, I was looking for a healthy appetizer recipe that's both fast and delicious.
That's where my blistered shishito peppers recipe comes in. Based on an incredible appetizer I can't stop ordering at one of my favorite Florida restaurants, this easy blistered peppers recipe comes together in only 10 minutes with 4 easy ingredients. And once you take a bite of these mild, soft, flavor-packed peppers, you won't be able to help yourself from devouring every last one.
The secret to how to cook shishito peppers is all in the tiny details. But don't worry: once you how the tricks, it's so easy, you'll be whipping these up for practically every meal. I know I am! Serve them with dip as a side dish, diced up on rice or as a light and healthy snack and you'll be just as in love as me!
The Perfect Pairing Sauce
While not necessary, I highly recommend making these peppers with my favorite citrus pesto dip! Made with fresh parsley, lemon, and of course plenty of parmesan cheese, this dip is taken straight from the kitchen of Three Birds Tavern. Recipe included!
Blistered Shishito Peppers
Equipment
Ingredients
For Shishito Peppers:
- 2 dozen shishito peppers
- ½ Tbsp. olive oil
- 1 lemon - to juice
- sea salt
For Citrus Pesto Dip:
- 4 bunches parsley - large stems removed
- lemon - to juice
- 2 cloves garlic - minced
- ½ cup parmesan cheese
- ¼ tablespoon black pepper - add more to taste
- ¼ tablespoon salt - add more to taste
- ¼ cup olive oil
Instructions
For Shishito Peppers:
- Wash and dry the peppers thoroughly.
- 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, about 1-2 minutes per 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.
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