Blistered Shishito Peppers

By Ali Slagle

Updated September 15, 2021

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Rating
5(1,358)
Comments
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This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don’t need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.

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Ingredients

Yield:4 appetizer servings

  • 8 ounces shishito peppers

  • 1 tablespoon neutral oil (such as vegetable or grapeseed)

  • Flaky salt

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 42 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 1 gram fiber; 140 milligrams sodium; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)

  2. Step 2

    Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.

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5 out of 5
1,358 user ratings
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Comments

Andrew Picken

Per my wife and shishito queen, poke a pinhole or make a small jab in each pepper prior to tossing in the skillet. This allows enough steam to escape for the peppers to retain their shape and not turn to mush. Also try in Sesame oil and a tossed with toasted sesame seeds after cooking. Shishitos from commercial groceries are rare, expensive and not very tasty. Get some at the farmers' market or better yet grow your own. Seeds can be sourced here: https://www.johnnyseeds.com/ - Mellow Star F1

James

I blister them in a dry hot cast iron pan and add the olive oil and salt when they finished cooking. No spattering, no mess at all.

Sandra Merle

I avoid all that splatter by tossing the peppers in a little olive oil and putting them under the broiler watched very carefully. They are easy to turn after the first side blisters. Add lemon zest and some lemon juice to homemade or good quality mayonnaise to dip them in. (This is faster than fussing with a true aioli and works just fine with the peppers).

LLinDallas

Used the broiler method as suggested. Perfect!

BK

I like to saute a few chopped garlic cloves in olive oil until just starting to brown, then remove the garlic and oil to a small bowl, wipe the pan with a towel, and then mix the garlic and oil back in with the shishitos once they are fully cooked. Squeeze of lemon juice and add the salt over it all once in my serving bowl. We never get tired of these!

Lizzy

Was just in Kaimuki at Shokudo. Got treated to blistered shishitos tossed with very good blue cheese and flaked salt. Divine. Divine. Divine.

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