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Deliciously poppable, blistered shishito peppers are a favorite snack/appetizer. Salty, delicious, and so simple to make, you’ll fall hard for these roasted shishito peppers.
Looking for your new favorite appetizer or side dish? This shishito pepper recipe fits the bill.
You can whip them up in under 10 minutes, and they are the kind of veggies people will fight over. Delicious veggies with a side of elbow throwing? YES, PLEASE!
And while you’re at it, go ahead and whip up a batch of our chipotle Southwest sauce to go with your blistered shishito peppers. That sauce and these peppers are a match made in culinary heaven.
If you don’t have a wok, check out my air fryer shishito pepper recipe to learn how to make them in an air fryer.
Pro Tips/Recipe Notes
- The key to getting an amazing blister without making the peppers soggy is to cook them fast and hot. You want a high temperature and a very hot preheated wok/cast iron skillet so they start cooking the second they hit the pan.
- You can sub in coconut aminos for the soy sauce if you need a gluten-free version.
Blistered Shishito Peppers
Equipment
Ingredients
- 1 pound shishito peppers {rinsed and patted dry}
- 1 tsp toasted sesame oil
- 1/4 tsp soy sauce
- pinch Kosher salt
- sesame seeds {optional}
Instructions
- In a wok or cast iron skillet (do NOT use non-stick), heat the sesame oil over medium-high heat.1 tsp toasted sesame oil
- Add the peppers, and stir to toss in the sesame oil. Let the peppers sit and blister for a few minutes.1 pound shishito peppers
- Stir, and let sit again until they have reached your desired level of blistered. (3-5 minutes)
- Add the soy sauce and stir to coat.1/4 tsp soy sauce
- Transfer peppers to a bowl, and sprinkle with sesame seeds and a pinch of kosher salt. Serve immediately.pinch Kosher salt, sesame seeds
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
