Learn how to cook shishito peppers with this easy recipe. Blistered shishito peppers are smoky, slightly sweet, and the perfect bite-sized snack or appetizer.
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Every time I see blistered shishito peppers on a menu, I have to order them. They’re just that good. Smoky, slightly sweet, and occasionally spicy (like one in every ten packs a punch), they make the perfect little snack or starter. This easy recipe brings that restaurant-style sizzle home with just a few simple steps.
The peppers themselves are never terribly hot, but it can be hit or miss so I usually avoid the seeds just to be safe. And don’t worry, they’re way more sweet than spicy most of the time.
The Shishito Peppers originally came from Japan and are making their way onto all sorts of menus now so be sure to keep an eye out for them! More and more grocery stores are stocking them too because of the rising popularity.
These shishito peppers also remind me of getting to eat padrón peppers in Spain so they are a great substitute for tapas night. I love keeping it simple with just olive oil and sea salt, but the flexibility that these peppers have allows you to be creative!
Note from the Author
2025 Update: When I first shared this recipe back in 2019, blistered shishito peppers were just starting to pop up on menus. Fast forward to 2025, and now they’re everywhere! From restaurant appetizers to home kitchens. I’ve updated this post with fresh tips, more seasoning ideas, and the best ways to get that perfect char at home, no matter your skillet.
Step by Step Instructions
Check out the recipe card below for more in-depth instructions for this shishito peppers recipe.
Prep: Rinse your peppers and dry them completely. Any water will make them steam, not blister. Use a fork or sharp knife to pierce each pepper once to let steam escape (and avoid surprise explosions!).
Heat: Preheat a heavy skillet (cast iron is ideal) over medium-high heat. You want it hot enough that a drop of water sizzles and vanishes instantly. Add in your oil and coat it evenly across the pan.
Add peppers: Add peppers in a single layer making sure to not overcrowd.
Cook: Let them cook undisturbed for 30-60 seconds at a time so they develop those glorious blisters. Toss or turn them every minute or so, cooking for about 6-8 minutes total until they’re soft with lots of charred spots.
Finish: Sprinkle with flaky sea salt and a squeeze of lemon or lime juice for a bright finish.
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Recipe Testing Notes and Tips
As a recipe developer with a degree in food science, I create approachable recipes you can trust. Here are a few takeaways:
- Dry is key! Moisture is the enemy of a good blister. Always dry your peppers thoroughly after rinsing.
- Hot pan = fast blister. If your pan isn’t hot enough, your peppers will steam and get soggy before they ever char.
- Pierce the peppers. Use a fork or sharp knife to pierce each pepper before cooking. This helps release steam and prevents them from popping open in the pan.
- Keep an eye on them. Stir or toss the peppers every 30 seconds to make sure all sides blister evenly without burning.
- Flaky salt FTW. Regular table salt works, but flaky or coarse salt adds a better crunch and flavor boost.
Tip
If your peppers are popping or bursting in the pan, it’s likely due to trapped steam. Piercing each shishito with a fork before cooking gives that steam a way out so you get all the char with none of the chaos. It’s a simple trick, but it makes a big difference!
Variations
- Togarashi – This is a Japanese 7 ingredient spice blend that packs a lot of punch! If you love Togarashi, you should definitely check out this Togarashi Zucchini as another great side dish!
- Miso – A basic Japanese paste that is made from fermented soybeans and has all sorts of umami.
- Sesame oil – Use this instead of olive oil to add even more layers of flavor from the start.
- Furikake: Another great seasoning option for an umami boost.
- Dipping sauces: Serve with spicy mayo, ponzu, sriracha aioli, or a sesame dressing.
Recipe FAQs
They’re best hot out of the pan, but you can reheat them in a dry skillet for a few minutes until warmed through.
Technically no, but it helps prevent bursting and makes for safer cooking.
A cast iron skillet works great because it holds heat well and helps create those deep blisters. Stainless or non-stick will work too, just keep the heat up.
The pan may not be hot enough, or your peppers may be wet or overcrowded.
Most are mild and sweet, but about 1 in 10 has a surprise spicy kick. It’s part of the fun!
Lots of grocery stores carry them now! You can find them at a local grocery store, farmers markets or Trader Joe’s.
Easy Shishito Peppers
Learn how to cook shishito peppers with this easy recipe. Blistered shishito peppers are smoky, slightly sweet, and the perfect bite-sized snack or appetizer.
Ingredients
- 3 Tbsp olive oil
- 8 oz. shishito peppers
- sea salt, to top
Instructions
- Heat a large skillet with olive oil over medium high heat.
- Add shishito peppers and poke each with fork or knife to prevent them from bursting.
- Toss every 30 seconds to avoid from burning for 5-7 minutes until totally blistered.
- Add sea salt to taste and toss. Serve immediately.
Notes
- Storage: Best served fresh; refrigerate leftovers 1–2 days.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 151mgCarbohydrates: 4gFiber: 2gSugar: 2gProtein: 1g
Nutrition provided is only an estimate.
