Blistered Shishito Peppers
These Easy Shishito Peppers are so quick to make and the perfect snack for anytime.
Servings 8 ounces peppers
Calories 108kcal
Ingredients
- 3 tablespoons olive oil or sesame oil
- 8 ounces shishito peppers
- flaky sea salt to top (see note)
Instructions
- Wash and dry peppers. Poke each with a fork or knife to prevent them from bursting.
- Heat a large skillet with olive oil over medium-high heat.
- Add shishito peppers. Cook for 5-7 minutes until totally blistered, tossing every 30 seconds to avoid burning.
- Transfer to a plate or bowl. Add sea salt to taste and toss. Serve immediately.
Notes
Tips & tricks
- Use a fork or knife to pierce each pepper to avoid bursting and popping in the pan.
- Keep your eye on the skillet while you’re making the peppers. Flip them every 30 seconds or so to prevent any one side of the peppers from burning.
- Sprinkle coarse or flaky sea salt on top to really bring out the flavors, or add seasoning like togarashi or furikake seasoning.
Seasoning Ideas
Shishito peppers are delicious with sea salt, but here are some other ideas to consider sprinkling on this dish:- Black pepper
- Lemon juice or lime juice
- Togarashi seasoning
- Miso paste
- Furikake seasoning
- Sesame seeds
- Everything bagel seasoning
- Chile crunch
Dipping sauce ideas
Shishito peppers are so good with dipping sauces. Get creative or try one of these:- Garlic aioli — my fave
- Soy sauce
- Sriracha mayo
- Balsamic basil mayo
- Bacon & avocado mayo
- Cilantro lime yogurt sauce
- Boom Boom sauce
- Chipotle lime sauce
- Sweet chili sauce
- Ginger soy dipping sauce
Nutrition
Serving: 2ounces | Calories: 108kcal | Carbohydrates: 4g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Sodium: 151mg | Fiber: 2g | Sugar: 2g
