My favorite way to cook and eat Shishito peppers is to blister them. This simple blistered shishito peppers recipe will be your go to for these little peppers from your garden.
We love to grow them in our garden in abundance because they are straight forward, really tasty, and most are mild in flavor. With this recipe it will be your favorite snack to enjoy this summer. I promise!
Ingredients to Make This Blistered Shishito Peppers Recipe:
- Shishito Peppers: duh. 1 Pound every 2 persons
- Coconut Oil: I have tried them with other oils but I believe coconut is the best. If you aren’t keen on coconut do avocado or Grape Seed oil instead.
- Course Sea Salt: This is essential and I suggest using Jacobsen Salt or Maldon for these. Really amp it up with some course smoked sea salt!
- Thai Basil Leaves: This is TOTALLY optional and not necessary, but I love finishing them off with some fresh herbs. You could also use cilantro flowers as well if you have them fresh in your garden.
How to Cook Shishito Peppers
1. Heat pan on high heat. Once the pan is hot add the oil and turn down the heat to medium
2. Add in the whole shishito peppers no need to remove tops
3. Keep heat consistent while you leave them in a flat layer and leave undisturbed for 2-4 minutes until blistered.
4. Flip them and let them blister on other side for 2-4 minutes
5. Remove from heat and toss with coarse sea salt to taste.
- Heat your pan before cooking and adding oil. You want your pan nice and hot before you add your oil and then your shishitos
- Use a Cast Iron or Stainless Steel Fry pan. This sort of pan will give nice flavor and consistent heating while also being good for your health
- Medium/high heat is key to blister them quickly and evenly. Keeping the heat high but not above the smoke point of the oil is key and hard but when you get it right you will know because the blister is awesome!
- Do not disturb them. Let them sit on their side so you can that blister going. About 2-4 minutes depending on your heat whether gas or electric.
What Are Shishito Peppers?
Shishito peppers are small, bright green peppers in the capsicum annuum family. They’re mild most of the time but occasionally you’ll come across one that’s got some serious kick!
This shishito pepper recipe results in a really fun game of snack roulette because every now and then someone will eat hot ones!
It is said that roughly 1 out 10 shishitos are spicy so we’ve found lots of variation – sometimes it seems like there’s more on the spicier side while other times they seem equally even between sweet and spicy
- Shishito peppers should be harvested when they are 3-5 inches in length for ideal flavor
- You do not eat the tops but will cook them with them on the pepper
- They can be used in salsa and sautéd just like any mild pepper would be
- Every 1 in 10 of them is hot. We call them the rush and roulette of the garden world
Shishito Peppers alternatives
Padrón peppers are a Spanish delicacy. It is said that the flavor of these tiny, flavorful peppers can be compared to getting hot or not––about 10% of them have been known to pack quite an unexpected punch! While Padrion’s pointy shape resembles its origins in Galicia, it has become such a celebrated food item among Spaniards they even put on their own festival celebrating this tasty treat.
But don’t despair if you’re nowhere near Spain because farmers around the world are starting grow and sell Padron’s as well so get ready for some spicy meals without ever having left your kitchen
The Guindilla pepper is a chili pepper grown and processed primarily in the Basque Country, which straddles the borders between France and Spain. The peppers are usually pickled in white wine vinegar, giving them their distinct sour flavor.
It’s not uncommon to see these spicy treats paired with cheeses or served alongside an appetizer of local meats like Iberian ham and chorizo sausage before dinner time begins! Surprisingly enough this region loves a big variety of different peppers but guindillas remain among its most popular.
What to Dip Shishito Peppers in?
- Tomatillo salsa verde, of course! This versatile and simple homemade recipe is the perfect condiment for any Mexican dish.
- Shishito Peppers dipped in Roasted Tomato Salsa are a wonderful, spicy side to serve with your meal.
What to Serve Shishito Peppers With
Shishitos are a flavorful and healthy treat on their own. They would be great with almost any meal, but they’re also perfect as part of an appetizer spread for cheese or olives that may need some spicing up.
- This simple tomato salad that you can make with just 6 ingredients. It’s light and refreshing, so perfect for those hot summer days!
- Sauteéd Zucchini with Herb Pesto is a great way to get your vegetables and that perfect crunch! This dish has an herb pesto tossed in for some extra flavor.
- Simple Roasted Asparagus Recipe: easy to make side dish. It makes an impressive presentation while still being really simple!
Where to Buy Shishito Peppers:
You can find these peppers in your local Asian market, farmers markets, and many grocery stores like Whole Foods and Trader Joe’s, packaged in the refrigerated produce section. Even Amazon carries them now too.
Let me know what your favorite way to eat shishito peppers is because they are one of my favorites and currently I haven’t moved too much further from this recipe haha.Print
Blistered Shishito Peppers
- Total Time: 10 minutes
- Yield: 2 servings 1x
A simple way to cook shishito peppers in the warm days of summer. Blistered shishito peppers are great for a simple summer appetizer or snack.
1 lb of shishito peppers
1 tbsp coconut oil
a good pinch or two of course sea salt
**Optional: addition of Thai Basil or Lemon Zest but it is not necessary to enjoy these guys! ***
- Heat pan on high heat. Once the pan is hot add the oil and turn down the heat to medium
- Add in the whole shishito peppers no need to remove tops
- Keep heat consistent while you leave them in a flat layer and leave undisturbed for 2-4 minutes until blistered.
- Flip them and let them blister on other side for 2-4 minutes
- Remove from heat and toss with course sea salt to taste.
You can easily do tons of these at a time this can be adjusted to accommodate. You basically are just sautéing them and giving them enough time to fry on one side.