Shishito Peppers

Shishito peppers are an easy way to add a gourmet touch to any meal. Bite into these delightful peppers lightly seared with char marks, coated in seasoning and tossed in sesame oil for an exciting mingling of flavors.

The flavor profile of blistered shishito’s are deceptively complex and would fool anyone into thinking that level of deliciousness is unattainable at home. My recipe features a no-fuss preparation that’s ready in 15 minutes.

Preparing Blistered Shishito Peppers

Shishito peppers are rarely spicy and can be cooked and eaten with the seeds still in there. For this recipe, simply wash the peppers and place in a hot skillet to get a sear.

The key to beautifully blistered shishito’s is to frequently turn the peppers as they brown. Don’t be alarmed and pull the peppers off heat when the peppers start to pop and burst – it’s a sign they’re almost done. Cook the peppers long enough to soften the tough skin. For my recipe that’s around 15 minutes.

Shishito peppers offer the perfect vehicle to carry a nice char and subtle spice.

Coating the shishitos in seasoning just before removing from heat will allow the spices to stick to the peppers and pack more flavor into each bite.

Blistered shishitos complement Asian inspired dishes particularly well. I like serving them with Tofu Summer Rolls for an easy lunch. If you recreate this recipe, leave a comment to let me know how you like to eat shishito peppers!

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