Blistered Shishito Peppers

Blistered Shishito Peppers are a quick and flavorful appetizer featuring lightly charred peppers tossed with ginger, soy sauce, and honey. This easy skillet recipe delivers a smoky, sweet, and savory taste, perfect for parties, weeknight dinners, or as a side dish. Garnished with sesame seeds and served with aioli, these peppers offer a simple, restaurant-style snack at home.

Ingredients

• 1 tbsp olive oil (15 mL)
• 8 oz fresh shishito peppers (225 g)
• 1 tsp fresh ginger, minced (3 g)
• 1 tsp low-sodium soy sauce (5 mL)
• 2 tsp honey (14 g)
• Sea salt or flake salt, for garnish
• Sesame seeds, optional, for garnish
• Aioli sauce, optional, for dipping

Instructions

1. Heat a large cast-iron skillet over medium-high heat. Add olive oil and let it warm.
2. Spread shishito peppers in an even layer in the skillet. Cook undisturbed for about 45 seconds until the bottoms are browned.
3. Turn the peppers and continue cooking, turning occasionally, until blistered on all sides, about 4–5 minutes.
4. In the last few seconds of cooking, add minced ginger and sauté briefly. Drizzle with soy sauce and honey, tossing to coat evenly.
5. Transfer to a plate and garnish with sea salt and sesame seeds. Serve with aioli if desired.

Tips

• Use a hot skillet for even blistering without overcooking.
• Don’t overcrowd the pan; peppers should have space to char properly.
• Shishito peppers are mildly sweet, but occasionally one may be spicy—serve as a fun surprise.

Variations and Substitutions

• Swap honey with maple syrup or agave for a different sweetness.
• Replace soy sauce with tamari for a gluten-free option.
• Add a sprinkle of chili flakes or a dash of lime juice for extra flavor.

FAQs

Are all shishito peppers mild?
Mostly, but about 1 in 10 can be spicy.

Can I use a non-stick skillet?
Yes, but a cast-iron skillet provides the best blistered texture.

How long can leftovers be stored?
Store in an airtight container in the fridge for up to 2 days; reheat briefly before serving.

Serving Suggestions

• Serve as an appetizer or side dish with grilled meats or seafood.
• Pair with dipping sauces like aioli, spicy mayo, or soy-lime dressing.
• Add to salads or bowls for a smoky, flavorful component.

Why You’ll Love This Recipe

• Quick and easy to make in under 10 minutes.
• Perfect balance of smoky, sweet, and savory flavors.
• Simple ingredients create a restaurant-quality appetizer at home.

Blistered Shishito Peppers

Servings

4

servings

Prep time

2

minutes

Cooking time

5

minutes

Ingredients

• 1 tbsp olive oil (15 mL)

• 8 oz fresh shishito peppers (225 g)

• 1 tsp fresh ginger, minced (3 g)

• 1 tsp low-sodium soy sauce (5 mL)

• 2 tsp honey (14 g)

• Sea salt or flake salt, for garnish

• Sesame seeds, optional, for garnish

• Aioli sauce, optional, for dipping

Directions

• Heat a large cast-iron skillet over medium-high heat. Add olive oil and let it warm.
• Spread shishito peppers in an even layer in the skillet. Cook undisturbed for about 45 seconds until the bottoms are browned.
• Turn the peppers and continue cooking, turning occasionally, until blistered on all sides, about 4–5 minutes.
• In the last few seconds of cooking, add minced ginger and sauté briefly. Drizzle with soy sauce and honey, tossing to coat evenly.
• Transfer to a plate and garnish with sea salt and sesame seeds. Serve with aioli if desired.