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 on a white plate

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 for blistered shishito peppers including shishito peppers, flaky salt, olive oil, lime, and kosher salt

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.

shishito peppers in a glass bowl with tongs

How to Make Blistered Shishito Peppers

  1. Toss peppers in oil.
  2. Add peppers to a heated skillet in a single layer and sprinkle with salt.
  3. 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.

The More The Merrier!

If making more than a dozen, keep blistered shishitos warm in the oven. When all of the peppers have been cooked, broil them for just a couple of minutes to make them extra hot and crispy before serving!

Delicious Dips

Shishito peppers make any dip more delish! Dice them and add to boat dip, homemade queso, and chili cream cheese dip alongside crackers, tortilla chips or hunks of no knead bread.

Storing Leftovers

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!

close up of blistered shishito pepper

More Tasty Appetizers To Try!

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blistered shishito peppers on a white plate
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Blistered Shishito Peppers

Make these low carb and easy blistered shishito peppers for a tasty appetizer.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Candace


  • 6-8 ounces shishito peppers
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ lime or lemon, optional
  • flaky sea salt for serving


  • 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.
5 from 1 vote↑ Click stars to rate now!
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Nutrition Information

Calories: 50 | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 409IU | Vitamin C: 64mg | Calcium: 9mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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