Blistered shishito peppers add a pop of color and flavor to any table!
Bright green mini peppers are seared in oil until their skins are charred then served with a pinch of sea salt and a squeeze of lime.
This recipe adds an air of flair to any fiesta!
Blistered Shishito Peppers
- Shishito peppers (AKA Lion Head Peppers) hail from Japan and are small and green, mild-flavored peppers. However, an occasional fiery one can sneak in and surprise your taste buds!
- With an even lower heat unit than jalapenos (a mere 50 compared to 5000), shishitos are perfect for the palate that wants a tangy bite in beans, soups, eggs or blended into a tangy aioli for burgers.
- Keto followers love shishitos for adding bold flavor to dishes without added carbs or calories, but on their own, they are quite addictive!
Ingredients and Variations
Shishitos: 100 x milder than a jalapeno, there is a chance a fiery flavored one will pop up and since they all look alike, it’s a chance worth taking for these bright, peppery, and slightly sweet delights. Use them interchangeably with jalapenos or combine them both and make an assortment of crispy, cheesy poppers.
Variations: This is one of those recipes that really benefits from the flavor of leftover bacon grease to sear the shishito peppers in. If you have it, it will add an extra smoky flavor to the peppers. Or toss the peppers with oil and a little hoisin sauce for an Asian-inspired appetizer. Experiment with different seasonings like a zesty Cajun or fry shishitos in a simple herb-infused olive oil. Wrap shishitos in thin slices of pepperoni or bacon and secure with a toothpick before cooking, if desired.
How to Make Blistered Shishito Peppers
- Toss peppers in oil.
- Add peppers to a heated skillet in a single layer and sprinkle with salt.
- Fry peppers until they are blistered on one side and repeat for the other side.
Remove peppers from heat and sprinkle with a squeeze of lime or lemon juice and a little more salt before serving.
Keep leftover blistered Shishito peppers in a covered container in the refrigerator for up to 4 days. Chop leftover peppers and freeze them in ice cube trays to pop out and add extra zest and zing to soups, sauces, meatloaf, or dips!
Have you tried this Blistered Shishito Peppers recipe? Leave a comment and rating below!
Blistered Shishito Peppers
- Rinse and dry peppers. In a large bowl, toss peppers with oil.
- Heat a large skillet over medium-high heat for 2 minutes, until hot. Add peppers in a single layer and sprinkle with kosher salt.
- Cook for 3-4 minutes, or until blistered and browned on one side. Flip and cook an additional 1-2 minutes*, until blistered on the other side. Alternatively, cook for 4-6 minutes, until blistered and browned, tossing occasionally.
- Remove from heat. Squeeze lime juice over peppers if desired. Sprinkle with flaky sea salt and serve warm.
- *For more firm peppers, remove from the heat once you see a few start to turn a lighter color.
- Refrigerate leftovers in a covered container for up to 4 days.
- Chop up leftover peppers and freeze in ice cube trays to use in sauces, soups or any recipe that needs a bit of color and flavor.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!