Blistered shishito peppers are the side of dreams - quick, tasty, and go well with summer foods! I'll walk you through the best techniques I use - from stovetop to grill - so you can get that perfect char every time!
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🥜 In a Nutshell
- Get to know the origins, appearance, and unique characteristics of shishito peppers, including their mild heat and occasional spicy surprise.
- I'll share practical tips on how to cook shishito peppers—whether you prefer them blistered, stuffed, tempura-fried, or grilled. I love them all!
- Follow my simple, step-by-step guide to making perfectly blistered shishito peppers on your stovetop, complete with seasoning tips for maximum flavor.
🌶️ What is a Shishito Pepper?
The name "shishito" originates from Japan, where these peppers are a popular snack. The Japanese word "shishi" means lion, and "togarashi" refers to a chili pepper. Together, "shishito" translates to "lion pepper," likely referring to the tip of the pepper that resembles a lion's head. (source)
Shishito peppers are small and thin, usually about 2 to 4 inches long. They have a bright green color, though they can turn red if left to ripen. Their skin is slightly wrinkled, giving them a rustic appearance.
These peppers are generally mild, with a bit of sweetness and just a hint of heat. On the Scoville Heat Unit (SHU) scale, they typically range from 50 to 200 SHU, making them milder than jalapeños. Interestingly, about 1 in 10 shishito peppers can be quite spicy, adding an element of surprise to their consumption. They are often compared to Padrón peppers from Spain, which share this same unpredictable heat characteristic - and they are often cooked the same way!
🍴 How To Eat Them
- Blistered: Heat a cast-iron skillet until it's smoking hot. Add the peppers with a bit of oil and cook for 5-7 minutes, turning occasionally until they're charred. Remember not to overcrowd the pan. Finish with a sprinkle of flaky sea salt and a squeeze of lemon juice for a perfect, simple appetizer.
- Stuffed: Slice the peppers open and stuff them with a mix of cream cheese or goat cheese and herbs. Roast in the oven at 400°F for about 6-7 minutes until the cheese is bubbly and golden. Use parchment paper to prevent sticking and make cleanup easier. For an extra touch, broil them for 2-3 minutes until the tops are golden.
- Tempura: Dip the peppers in a light tempura batter and fry until they're golden brown. Serve with a soy-based dipping sauce or ponzu for a delicious appetizer. Ensure your oil is hot enough before you start frying to achieve an extra-crispy result.
- Grilled: Skewer the peppers and grill them alongside other vegetables. They soak up the smoky flavor beautifully, making them a perfect addition to your BBQ spread. Brush them with a bit of olive oil before grilling to enhance their flavor and prevent sticking.
- Pairings: Shishito peppers pair wonderfully with garlic aioli dipping sauce, soy sauce, and miso dipping sauce. For a quick homemade option, mix soy sauce, sesame oil, and honey for a sweet-savory balance.
🔥 How to Blister Shishito Peppers
Blistering shishito peppers is simple and can be done using various methods like the stovetop, grill, oven, or air fryer.
1. Stovetop Method:
Grab a skillet or cast iron pan and set it over medium-high heat. Add a bit of oil to coat the bottom and toss in your shishito peppers. Cook them, turning occasionally until they’re blistered and have some charred spots.
This method offers full control over the cooking process, so if you notice some peppers cooking faster than others, just move them around the skillet. Check out the recipe card at the bottom of this post for the full detailed process to help you cook these delicious small green peppers perfectly!
2. Grill Method:
If you enjoy that smoky flavor, preheat your grill to medium-high. Lightly coat the peppers with oil and place them directly on the grill pan or grates. Grill them for about 5-7 minutes, turning occasionally until they are nicely charred.
This method is my go-to for summer BBQs—it adds a flavor you can’t replicate indoors. For a spin, try using avocado oil or coconut oil depending on your pairing - it will surely make for a unique appetizer or side dish!
3. Oven Method:
Preheat your oven to 450°F (approx 230°C). Spread the peppers out on a baking sheet, drizzle with oil, and give them a good toss to coat evenly.
Roast them for about 7-10 minutes, turning once halfway through until they’re blistered. This hands-off method is perfect when you’re juggling multiple dishes. Just be sure to keep an eye on them so they don’t burn.
4. Air Fryer Method:
For a quick and efficient option, preheat your air fryer to 400°F (204°C). Toss the peppers with a little oil and place them in the basket. Cook for about 8-10 minutes, shaking the basket halfway through.
I find this method particularly mess-free and perfect when I’m in a hurry. Serve them with a little lemon zest, and kosher salt sprinkled on top.
🥢 Serving Suggestions and Variations
1. Serving Suggestions:
One of my favorite ways to serve blistered shishito peppers is with a sprinkle of sea salt and a squeeze of fresh lemon juice. It’s simple, yet it really brings out the flavors.
You can also pair them with a dipping sauce, like a creamy aioli sauce or a spicy sriracha mayo. For a bit of tang, try serving them with a side of soy sauce and a splash of ponzu or yuzu.
2. Variations:
If you’re in the mood to experiment, there are plenty of ways to switch things up. For instance, you can toss the peppers with a bit of toasted sesame oil and sprinkle them with some toasted sesame seeds right after blistering. This adds a lovely nutty flavor that complements the peppers beautifully.
Another variation I enjoy is adding a touch of heat. You can toss the cooked sweet peppers with red pepper flakes or even drizzle some hot honey over them for a sweet and spicy kick.
If you have a taste for the Mediterranean like I do, try adding some crumbled feta cheese and a handful of chopped fresh herbs like parsley or dill on top of your blistered shishitos.
🙋♀️ People Also Ask [FAQs]
What dishes pair well with blistered shishito peppers?
Blistered shishito peppers go well with grilled meats like chicken or steak, sushi, tapas, and Asian-inspired dishes such as teriyaki salmon or miso soup. Their mild heat also pairs nicely with Mediterranean favorites like hummus or Greek salad.
How can I store leftover shishito peppers?
To store leftover blistered peppers, let them cool to room temperature, then place them in an airtight container and refrigerate for up to 3-4 days. When ready to eat, reheat in a hot skillet for a few minutes to regain their crispiness.
How do I reduce the occasional heat from shishito peppers?
These peppers typically have a top heat of 200 SHU, which is quite minimal. However, if you're sensitive to heat, try removing the seeds and ribs where capsaicin is concentrated. Pairing them with dairy products like yogurt dip or sour cream can help neutralize the heat. Adding a touch of sweetness with honey or sugar can also balance out the spiciness.
🍽️ Recipe
Stovetop Blistered Shishito Peppers Recipe
Ingredients
- 1 pound of shishito peppers
- 1 tablespoon of olive oil
- Sea salt to taste
- 1 teaspoon Fresh lemon juice optional
Instructions
- Start by rinsing the shishito peppers under cold water. Pat them dry thoroughly with a kitchen towel to avoid oil splatter during cooking.
- Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Allow the pan to get really hot for about 2-3 minutes. This ensures you get a good blister on the peppers.
- Once the pan is hot, add the olive oil. Swirl the pan to coat the bottom evenly.
- Add the shishito peppers in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Let them sit undisturbed for about 2-3 minutes until they start to blister and char.
- Use tongs to flip the peppers occasionally, ensuring they blister evenly on all sides. This should take around 7-10 minutes in total.
- Remove the peppers from the pan and sprinkle with sea salt while they're still hot. For an extra burst of flavor, add a squeeze of fresh lemon juice. Serve immediately with your choice of dipping sauces.
Notes
- Choosing Peppers: Look for firm, bright green shishito peppers. Avoid any that are soft or have blemishes.
- Oil Splatter: To minimize oil splatter, ensure the peppers are completely dry before adding them to the hot oil. You can also use a splatter screen if needed, although I recommend you pat dry them in any case.
- Adding Garlic: For an enhanced flavor profile, consider adding whole, smashed garlic cloves to the olive oil before the peppers. Allow the garlic to infuse the oil for about a minute until golden brown, then proceed with the recipe as written.
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