Blistered Shishito Peppers

Here’s a simple recipe for Blistered Shishito Peppers with crispy garlic and sesame – a delicious, easy appetizer that can be made in 15 minutes! Vegan and GF.

As a chef, I love it when simple ingredients deliver big flavor! These blistered shishito peppers do exactly that. With just a hot pan and a bit of seasoning, these delicate shishito peppers take on smoky, savory depth in minutes.  It's a trusted go-to recipe I often use for small plates or a light starter - versatile, plant-forward, and surprisingly fun thanks to the occasional pop of heat.

What I love about Shishito Peppers is all the crinkly little nooks and crannies that like to hold seasonings and sauces so well! You could easily toss these with a sprinkle of Sesame seeds,  Zaatar or Dukkah (and serve over a plate of hummus) or try it with Furikake seasoning, which I love, keeping it in the Japanese vein. Such an adaptable recipe.

But first, what are Shishito Peppers?

Shishito Peppers, in essence, are small, mild, crinkly, brightly-colored green, Japanese peppers that are typically pan-seared, blistered or roasted and served up as a flavorful appetizer. They are typically 3-inches long and about 3/4 inch wide. Padrone Peppers look very similar and are in fact a Spanish variety of the same pepper – which can easily be replaced here.

Though Shishito peppers are fairly mild and sweet like bell pepper, occasionally you’ll stumble on a spicy one, which is all part of the fun!  On average, one in ten peppers is spicy.

What you’ll need

• Shishito peppers - Mild, slightly sweet peppers that blister beautifully in a hot pan, offering a smoky, tender bite (with the occasional spicy surprise).
• High-heat oil  - Helps blister and char the peppers quickly; peanut oil, coconut oil, avocado oil, or wok oil work well as substitutes.
• Salt - Enhances the natural sweetness and smokiness of the peppers.
• Garlic (thinly sliced) - Adds aromatic depth and savory richness when lightly sautéed.
• Sesame oil - Provides nutty, toasted finish to the peppers .
• Soy sauce (optional) - Adds salty umami depth; gluten-free Bragg's Liquid Aminos can be used instead.
• Sesame seeds or Furikake seasoning sprinkled over the top for savory crunch and umami; Everything Spice, or a mix of toasted sesame seeds, black pepper, and chili flakes, works as an alternative.

How to Cook Shishito Peppers (the best way)

Step one. Because they are wrinkled, it is a good idea to coat them lightly in oil before cooking so they get more evenly coated and the oil gets down into the nooks. Toss them in a bowl with the oil and a little salt.

At this point,  you could simply salt and pepper them and either roast, pan-sear or blister and they would be good, just like this.

Step two: Place the oiled and salted shishito peppers in a hot skillet or wok and sear until blistered on most sides.

This will take 5-7 minutes. Let them cook just until they begin to collapse.

Step three. For added flavor, scoot them to the side, or set on a separate dish and sear some garlic slices. This will get everyone’s appetite going for sure. 😉

Step Four. Combine. Add the Shishito peppers back into the pan, splash with a little soy sauce (or GF liquid aminos),  sesame oil and generously season with sesame seeds or Furikake Seasoning.

Step five.  Give them a good stir and serve warm!

Storage

Leftover shishito peppers will keep up to 4 days in an airtight container in the refrigerator. Reheat gently in a pan.

Serving Suggestions

Blistered shishito peppers make a fantastic appetizer or side dish, and they pair well with a variety of mains and drinks. Here are some great things to serve with them, depending on the vibe you want:

Mains: Teriyaki salmon, miso-glazed eggplant, Kyoto Sweet Potatoes, Broiled Miso Salmon

Hope you like these Blistered Shishitos as much as we do! Let us know in the comments below!

xoxo

Sylvia

Other recipes you may like

• Furikake Seasoning Recipe
• Furikake Salmon Bowls
• Brussel Sprout Hash with Shrimp and Furikake
• Teriyaki Mushroom Lettuce Wraps
• Grilled Garlic Scapes with Asparagus and Shishito Peppers

Blistered Shishito Pepper Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: 4-6 1x
• Category: Appetizer, Side Dish, snacks, vegan
• Method: pan-seared, stovetop
• Cuisine: American, Japanese
• Diet: Gluten-Free, Low-Carb, Vegan

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Description

A simple recipe for Blistered Shishito Peppers- a fast and easy appetizer that comes together in under 15 minutes!

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Ingredients

Units USM Scale 1/2x1x2x

• 4-6 cups shishito peppers (12-16 ounces)
• 2-3 teaspoons oil (peanut oil, coconut, avocado, or wok oil)
• salt and pepper to taste
• 4 garlic cloves, thinly sliced
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce (optional, or use GF Braggs)
• 1-3 teaspoons toasted sesame seeds or Furikake seasoning

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Instructions

1. Toss. In a medium bowl, toss the Shishito peppers with the oil to lightly coat. Season with salt and pepper. This will help the oil to get into all the nooks and crannies.
2. Blister. Heat an extra-large skillet over medium heat. Add the oiled peppers and let them blister, tossing every few minutes or so, until most sides are blistered and blackened and the peppers just begin to soften. (6-7 minutes)
3. Make the crispy garlic. Set the peppers aside on a plate and quickly crisp the garlic in the same pan over medium-low heat, adding a little more oil if necessary, letting them get golden and fragrant.
4. Combine. Add the peppers back into the pan to warm. Turn the heat off. Drizzle with the sesame oil, soy sauce and give a good toss. Platter, sprinkle generously with sesame seeds or Furikake Seasoning.
5. Taste, and season with more salt if needed.
6. Serve immediately. They are also fine served at room temp.

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Notes

One in ten peppers is spicy, but most are mild. 🙂

Leftovers can be stored in the fridge for up to 4 days. Reheat gently in a hot pan.

Nutrition

• Serving Size:
• Calories: 73
• Sugar: 4.6 g
• Sodium: 287.5 mg
• Fat: 3.7 g
• Saturated Fat: 0.7 g
• Carbohydrates: 9.8 g
• Fiber: 3.2 g
• Protein: 1.9 g
• Cholesterol: 0 mg