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5.0 from 9 votes

How To Cook Shishito Peppers

Knowing how to cook shishito peppers results in perfectly blistered peppers with a mildly tingly, almost sweet heat. Japanese shishitos are quite distinct and relatively sweet. Set them out at a backyard barbecue or cocktail party with cold beers or margaritas and watch them disappear.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 5 servings
Calories: 26 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • olive oil
  • shishito peppers rinsed and patted very dry (you'll find shishitos at farmers markets, some grocery stores, and at Trader Joe's)
  • sea salt
  • Lemon or lime wedges (optional)

Instructions

    Cup of Yum
  1. Heat a little olive oil in a wide sauté pan or skillet until it’s good and hot but not smoking.
  2. Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet.
  3. When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.
  4. Slide the peppers into a bowl and serve sizzling hot. Instruct guests to pick them up by the stem end and eat the whole thing—minus the stem. Originally published July 29, 2013.

Notes

  • Peppers
  • Padrón peppers can be treated exactly the same way as shishitos but they tend to be hotter in terms of tongue-tingling potential, so consider yourself warned. For you overachieving types seeking inspiration, shishitos have long been the little darling of New York City chefs who toss the blistered shishitos with roasted or sautéed fingerlings. Or leave the peppers raw and instead dunk them in a brine as you would pickled jalapeños. Or infuse booze such as gin or tequila with the essence of shishito. But mostly shishitos are blistered and served in this simple yet spectacular fashion alongside cocktails. If you happen to have leftovers, which the author of this recipes describes as “an unlikely event in my experience,” just trim the stems and stir the peppers into an omelet or scrambled eggs the next morning.

Nutrition Information

Serving 2peppers Calories 26kcal (1%) Carbohydrates 0.3g (0%) Protein 0.1g (0%) Fat 3g (5%) Saturated Fat 0.4g (2%) Monounsaturated Fat 2g Sodium 0.2mg (0%) Fiber 0.1g (0%) Sugar 0.2g (0%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 26

% Daily Value*

Serving 2peppers
Calories 26kcal 1%
Carbohydrates 0.3g 0%
Protein 0.1g 0%
Fat 3g 5%
Saturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Sodium 0.2mg 0%
Fiber 0.1g 0%
Sugar 0.2g 0%

* Percent Daily Values are based on a 2,000 calorie diet.