5 from 6 votes
Shishito Peppers
Dry-roasting is the best way to make blistered Shishito Peppers on the stove. The roasted peppers end up lightly charred with a deep smoky aroma. Here's how to do it.
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
Servings:
2
servings
Calories:
40 kcal
Course:
Appetizer
Cuisine:
Japanese
Ingredients
- 110 grams shishito pepper
- 1 teaspoon olive oil
- ⅛ teaspoon sea salt coarse
- lemon for garnish
Instructions
- Heat a cast-iron or carbon steel pan over medium-high heat until scorching hot.
- While you wait for the pan to heat up, wash the peppers thoroughly and use a toothpick, skewer, or knife to poke holes in them.
- Add the peppers to the pan in a single layer and let them dry roast until they start to char and the skin starts to blister.
- Flip the Shishitos over and blister the second side.
- Roll the peppers around the pan to ensure they're evenly browned.
- Transfer the Shishito peppers to a bowl, drizzle with the olive oil and salt (or the seasonings of your choice), and toss it to coat.
- Serve with a wedge of lemon.
Cup of Yum
Nutrition Information
Calories
40kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
150mg
(6%)
Potassium
177mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
524IU
(10%)
Vitamin C
79mg
(88%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 40
% Daily Value*
| Calories | 40kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 150mg | 6% |
| Potassium | 177mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 524IU | 10% |
| Vitamin C | 79mg | 88% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.