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Shishito peppers are best blistered in a hot cast iron skillet and finished with flaky salt. Here’s how to cook them and ways to serve!
Got a shishito peppers? These little peppers have quite a cult following, because they’re just as irresistible as French fries. Cook them at high heat until they’re tender and their skin is blackened, then sprinkle with salt.
Each bite is a mini-explosion of sweet, salty and charred flavor! Alex and I grew these peppers in our garden this year, and my did they make the perfect snack: we scarfed them down in minutes. Here’s exactly how to cook them!
What Are Shishito Peppers?
Shishito peppers are thin, bright green peppers with wrinkly skin. They originate from Asia and are used in Asian cuisine; shishito means “lion head pepper” in Japanese. More recently, this pepper has become popular as an appetizer here in the US and around the world.
You can find shishito peppers at grocery stores and farmers markets in the summer months. They’re easy to grow at home, too; the ones in the photo are from my garden. You can also cook Padron peppers in the same way if you’re able to find that variety. They are a Spanish variety that looks similar to the shishito and are often served as tapas.
Are Shishito Peppers Spicy?
Here’s the thing: most shishito peppers are quite mild, but approximately 1 in 10 is spicy! We haven’t found this to be true with our garden variety shishito peppers, but we have had this happen at restaurants. So it can depend on the source!
How to Cook Shishito Peppers
Shishito peppers are very easy to cook: you can cook them on the stovetop or roasted. Here we’ll cover the stovetop method. You can also make them roasted: see my Roasted Shishito Peppers recipe. There are just a few tips to know before you go to the recipe below:
- Step 1: Grab a cast iron skillet, or any heavy-duty skillet. You’ll want something that can hold heat well.
- Step 2: Heat oil over medium high heat. Many cooks like to use high heat, but that can result in smoking oil. Medium high blackens the outsides and makes the insides tender: without the fuss.
- Step 3: Add the peppers and don’t stir! This is what gets the nice black char marks. You’ll cook 3 minutes on one side, then flip and cook another 2 minutes.
A Few Cooking Tips
- Dry the peppers before cooking. Wet peppers steam instead of blistering, which makes for sad and non-charred peppers.
- Pierce them if they balloon. A quick poke with a paring knife can release steam and keeps the skin against the pan.
- Cook in batches for a crowd. These are best within 10 minutes of cooking, so keep this in mind when menu planning.
How to Season and Serve Shishito Peppers
The best way to season shishito peppers? Simply with salt! My favorite way to eat them is with just kosher salt or flaky sea salt. You’ll be surprised at the savory sweet flavor that comes through with this basic preparation. To get a little more intriguing, you can add Asian-style or fusion flavors:
- Sprinkle with soy sauce (or smoked shoyu)
- Lightly drizzle with toasted sesame oil
- Sprinkle with Blackened seasoning for a fusion Cajun flair
- Add a touch of Old Bay Seasoning…why not?
Dipping Sauces For Serving
You can also vary this shishito peppers appetizer by serving with a dipping sauce! Asian-style flavors go well, but out of the box flavors and fusion ideas go well too. Some restaurants serve shishito peppers with Mediterranean-style aiolis (typically used with French fries). Here are some ideas:
- Spicy mayo: This Spicy Mayo is quick and easy, often served with sushi
- Yum Yum or Comeback sauce: This savory Yum Yum sauce is served at Japanese steakhouses; Comeback sauce is similar
- Aioli: Try various flavors of this Mediterranean dipping sauce: Classic Aioli, Pesto Aioli, Basil Aioli or Lemon Aioli.
Dietary Notes
This shishito pepper recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently Asked Questions
No, a typical shishito is roughly 25 times milder. The occasional hot one can be similar to a jalapeño in heat level, but that doesn’t happen often.
Yes, crisp and mild sliced into salads or slaws. They’re just far less interesting that way: the sweetness and depth only happen once you cook them.
Shishitos are Japanese and thinner-walled; Padróns are Spanish, slightly thicker, and a bit spicier.
No. They’re thin enough to be unnoticeable.
Blistered Shishito Peppers
Shishito peppers are best blistered in a hot cast iron skillet and finished with flaky salt. Here’s how to cook them and ways to serve!
- Prep Time: 0 minutes
- Cook Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
- 1 ½ tablespoons olive oil
- 8 ounces shishito peppers, wiped dry
- Kosher salt or flaky sea salt
Instructions
- Heat the olive oil in heavy saute pan or cast iron skillet over medium-high heat. Add the peppers in a single layer. Cook for 3 to 4 minutes without stirring, until blistered.
- Use tongs to flip the peppers and cook an additional 1 to 2 minutes.
- Remove the peppers from the pan and sprinkle several pinches of kosher salt or flaky sea salt, to taste.
