Blistered Shishito Peppers
Ingredients
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- 1 pound shishito peppers – stems on, rinsed and thoroughly dried (~82 small shishito peppers)
- 1 tablespoon neutral oil
- 1/2 teaspoon kosher salt
- lemon – cut into wedges (for serving)
Instructions
1. Pat the shishito peppers completely dry with towels so they blister instead of steaming.
2. Heat a large cast-iron or heavy skillet over medium-high until hot, 2–3 minutes. Add the neutral oil and heat until shimmering.
3. Add the peppers in a single layer. Cook undisturbed until the undersides blister in spots, about 2 minutes.
4. Toss or stir and continue cooking, tossing every 30–45 seconds, until the peppers are evenly blistered and just tender, 4–6 minutes more.
5. Turn off the heat and season with kosher salt, tossing to coat evenly.
6. Transfer to a platter and serve hot with lemon wedges.
Blistered shishito peppers are a quick, smoky-sweet snack with a whisper of heat and a tender, juicy bite. Charring the thin-skinned peppers concentrates their grassy, slightly sweet flavor while adding bitter-smoky notes from the blistered spots. A simple sprinkle of salt and a squeeze of lemon highlight their freshness and keep the dish bright and clean.
Native to Japan, shishito peppers take their name from their wrinkled, lion-head appearance and are a staple of izakaya bar menus. Most are mild, but the occasional spicy pepper adds an element of playful chance. The straightforward technique of pan-blistering with a little oil has long roots in Japanese home and pub cooking, and the dish has since traveled widely, becoming a beloved small plate in restaurants around the world.