Blistered Shishito Peppers
Learn how to make blistered shishito peppers in a skillet! You'll just need shishitos, olive oil, and this simple recipe. Appetizers don't get any easier.
Updated by Kathryne Taylor on August 29, 2024
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Are you acquainted with shishito peppers? They are thin-skinned little green peppers that you can cook up in a skillet in ten minutes. Once they have a little char on them, they’re so irresistible.
Nine out of ten shishitos are quite mild, but then you’ll come across one that makes your eyes water! That’s part of the fun.
I’ve been craving blistered shishitos since we returned from Spain, where we found the shishito’s cousins cooked the same way. So, I’ve been scooping them up at Whole Foods, and tossing them in a skillet at home.
It took me a few tries to get my technique down. Most recipes will tell you to cook the peppers over high heat, but that will fill your kitchen with smoke. I’ve dialed down the heat and figured out how to make consistently great blistered shishitos. Ready for the easiest appetizer recipe ever?
How to Cook Shishito Peppers
Blistered shishito peppers are so easy to cook that you’ll know this recipe by heart after your first try. I offer exact amounts of peppers and oil below, but you really just need enough peppers to cover the base of your skillet and enough oil to lightly coat the peppers.
Here are a few tips:
- Wash and pat the peppers dry before starting. You don’t want any splatters when you add them to the pan.
- Toss the peppers in oil before cooking, rather than heating oil in the skillet. Shishitos are irregularly shaped, so there’s no way the oil will get into all the crevices otherwise.
- This trick also reduces the amount of oil on the pan at any given time, which means there’s less oil to overheat. Props to this YouTube video for the suggestion.
- Warm your skillet over medium until it’s so hot that a drop of water sizzles and quickly evaporates. Most recipes will tell you to cook the peppers over high heat, but that’s too hot for olive oil (especially in cast iron).
- Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take about ten minutes.
That’s it! Transfer them all to a serving dish, and finish them off with a spritz of lemon juice and a generous sprinkle of salt. I’ve tried other flavorings, but shishitos are really best when they’re simply dressed.
Watch How to Cook Shishitos
Pepper Options
Meet shishito’s cousins, which you can cook up the same way. Shishitos are easier to find in the States, so that’s why they’re featured in the title of this post.
Shishito Peppers
Shishito peppers hale from East Asia, and I’ve ordered them as an appetizer from sushi menus. They are small green peppers that look like wrinkled, thin-skinned jalapeños. Don’t worry, they aren’t nearly as spicy (well, 90 percent are not).
Where to buy shishito peppers: You can generally find shishitos for sale at Whole Foods, by the jalapeños, and Trader Joe’s, packaged in the refrigerated produce section.
Padron Peppers
We found Padrón peppers in Barcelona when we visited Ali and Barclay. Padróns are a little thicker than shishitos, but very closely related. Apparently you’re more likely to come across a spicy Padrón (one in five, vs. one in ten).
Guindilla Peppers
We found guindilla peppers in San Sebastián in Northern Spain. They’re skinnier than shishitos, and my favorite variety. You’ll also find them pickled in vinegar, and they taste like spicy, firm pepperoncini peppers.
The first time we ordered blistered guindillas, my husband assumed we couldn’t possibly finish off the full bowl and offered them to our neighbors for a taste. I admired his generosity while I reached for another, and another, and before you knew it, I polished them off myself.
Guindillas are a Basque specialty, and I’ve never seen them elsewhere. I love them so much I’ve found seeds to plant next year.
What to Serve with Shishito Peppers
Shishitos are a light and healthy snack on their own. They would be welcome with almost any meal, and they’re an easy way to round out an appetizer spread of cheese and olives.
If you want to take a cue from Spanish tapas, serve them with any of the following Mediterranean appetizers:
- Tomato Basil Bruschetta
- Easy Romesco Sauce with raw or grilled veggies
- Best Hummus
- Epic Baba Ganoush
- Baked Goat Cheese with Tomato Sauce
Please let me know how your peppers turn out in the comments! They really are so fun to make and eat.
Blistered Shishito Peppers
Blistered shishitos are easy to make and totally irresistible! You’ll just need shishitos, olive oil, a skillet, and this simple recipe. Recipe yields 4 appetizer servings; you can double the recipe in a large skillet.
Ingredients
- 8 ounces (3 heaping cups) shishito peppers
- 2 teaspoons extra-virgin olive oil or avocado oil
- Lemon wedge, optional
- Salt, preferably flaky sea salt or kosher salt, to taste
Instructions
- Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.
- Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.
- Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.
Notes
Pepper options: This recipe will also work with Padrón peppers and guindilla peppers.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I have made these several times now and they are so good. Followed the recipe as is. Will make these for next family get-together for sure!
Love to hear that, Kim! Thank you for your review.
Nice article,some of my showgirl peppers have cried red, what can I do with them?
Great! I mixed in a few Serrano peppers for a little heat. The fresh lemon juice is a must to finish them off.
Thank you for sharing how you changed it up, Jenn! I appreciate your review.
Thank you for sharing this simple prep method. I hadn’t thought to toss the peppers in the oil first. Works great! Delicious with a little spritz of lime and some sea salt
You’re welcome, Bethany! Thank you for your review.
We just loved these! I’d had blistered shishito peppers at a restaurant one time before, and happened upon some shishitos at our farmer’s market. I made them according to your recipe, and the technique was perfect. The only thing I added at the end was some fresh ground pepper and some toasted sesame oil, for added flavor. Yum. Getting some more at the market tomorrow!
I’m excited you enjoy these peppers, Paula!
Delish!!!
Thank you, Maggie! I’m glad you enjoyed it.
Absolutely WOW !!! I had never tried (or even heard) of these little gems until yesterday when I received a bag full in my CSA box.
I followed recipe exactly …. so easy … and sooooo GOOD !
I finished mine off with garlic salt, a few drops of sesame oil, and a quick drizzle of rice vinegar (since I didn’t have a lemon on hand).
I have now purchased a package seeds so I can grow my own! THANK YOU!
Wonderful to hear, Kristin! I appreciate you taking the time to review.
Yep. Just as good as promised! Thank you!
You’re welcome, KJ!
I look for recipes occasionally based on odd vegetables I have acquired. Your site has come through with excellent recipes on many occasions. Now when I see your site come up, I go there first. Thank you for making Farmers Market days an adventure and not a frustration or wasted food day!
First time trying these as I could not resist them at Durham NC farmer’s market. Simple and delicious way to serve. Next will try with cheese and olives. Thanks for a great recipe!
You’re welcome, Ellen! I appreciate your review.
Delicious!
I added mushroom bits and pieces and two slices of microwave bacon. Sautéed in olive oil and a little butter. All good.
One of my all-time faves from tapas bars. I do the same thing but for a variation I love a sprinkling of aged Sherry vinegar rather than lemon at the end. Good instruction on the oil-tossed peppers first!
One of my all-time faves from tapas bars. I do the same thing but for a variation I love a sprinkling of aged Sherry vinegar rather than lemon at the end. Good instruction on the oil-tossed peppers first rather than oil in the pan.
Thank you for sharing how you make these peppers, Natalie!
I grow them but picked up a bag at my local Japanese mkt. and while perusing cooking them (memory of a mayfly) ran into this site… oiled them with coconut oil (nuked to liquid) and broiled in my toaster oven. The best tip was lemon juice and salt. Very tasty. I ordered some Guindilla Pepper seeds to set up some starts for the season so that will be fun.
Appreciate the concept of coating the peppers with oil vs adding them to hot oil and having it splatter everywhere. I prepare Shishitos mostly every week. My addition to enjoying them is coating in a Ponzu Aioli sauce after cooking. The recent is included below. Try it!
INGREDIENTS
2 tablespoon ponzu sauce
2 large egg yolk
1/4 cup olive oil
3 tablespoons sunflower oil
DIRECTIONS
– Place ingredients into blender and mix on med-high speed to mix.
– Por over the peppers and enjoy
They had these peppers at Aldi, of all places. I looked them up in the store and ran across your article and recipe. We played shishito pepper roulette with dinner tonight. Ha! I look so forward to making them again. What a delicious little pepper!
Can I freeze these peppers for later use
I don’t know if these would be great frozen. Sorry!
My 8 year old ate most of them! They were so delicious!
I love to hear that! Thank you for your review.
I made these today with Shishito peppers freshly harvested from our home outdoor hydroponics system. Mostly green with some just shading towards red, none too hot. Absolutely delicious!
Lightly cover with garlic oil, salt and a lemon squeeze and did them in the air fryer. Amazing!
I went rogue and made these into dinner rolls and they were awesome! I only let them rise for about 15 minutes and baked them at 350 F for 20 minutes. Perfect for soup! I’m keeping this recipe
Great to hear, Jackie! Thank you for your review.
This is my go-to recipe for blistered shishito peppers! Thank you so much! Absolutely excellent! Perfect every time!
That’s great to hear, Debra!
These look great!
-There will be 5 of us and was planning on serving this app with beet hummus. Do you think the basic recipe is enough?
-Also, can I make these ahead of time or should I prepare when the guests arrive?
Thank you! Cheryl
Sure! Let me know what you think, Cheryl. This is best right away, so I would do it when guests arrive or right before.
Absolutely amazing!!! Yummo! They came out perfect with a hint of lemon!⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Great to hear, Gail! I appreciate your review.
Simple and delicious! The tip of coating the peppers in oil instead of adding it to the pan makes them come out perfect.
Had these once at my son’s restaurant. I instantly fell in LOVE! I planted 3 little plants in one of my raised beds and boy oh boy! Have they ever produced! Charring up my first batch right now! Serving these with blood orange olive oil and sea salt.
I just made these. The peppers were from my garden. These peppers ate definitely deserving of the hype I’ve seen on the internet. I really liked your suggestion, Kate, of coating the peppers in oil first. I used toasted sesame oil. The lemon is definitely optional! I only sprinkled them with salt when they were done because I wanted to try them without it first, amd I ended up not adding lemon. Absolutely delicious, amd I’m sorry I only grew one plant of these!
These were delicious and I appreciated the roasting tips – they turned out beautifully. For a special treat, try drizzling the roasted and salted peppers with honey.. SO good!
I have been eating/cooking Shishitos for a few years now and recently we grew them in our garden. Today I cooked ours up in my Hexclad Pan, it works great and gets screaming hot! I added garlic oil to the pan. When I was done cooking the peppers I added some flaked sea salt and a tasty sweet lime dressing. The Dressing was a fluke. I thought it was just plain lime juice. All I can say is YUMMY! The hint of lime and sweetness together was so good! Just thought I’d share that with Y’all!
I am growing 3 shishito plants in my garden. I’ve gotten a bumper crop of them. I’ve been using this recipe and oh Lordy, they are so delicious that I can eat an entire bowlful.
Thanks for posting this easy way to make these.
I love to hear that! Nothing better than fresh from your own garden.
Made these exactly as you described. Perfection. Thanks so much for the informative and interesting blog post.
This website was… how do I say it? Relevant!! Finally I’ve found something which
helped me. Thank you!
You’re welcome!