Blistered Shishito Peppers (Broiler or Stovetop Method)

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once upon a chef

Total Time

15 Minutes

Prep Time

5 Minutes

Cook Time

10 Minutes

Rating

(2)

Ingredients

4 servings

½ lb shishito peppers, rinsed and dried thoroughly
1 tablespoon olive oil
¼ teaspoon salt
Generous pinch flaky sea salt, for serving (optional)
Lemon wedges and/or dipping sauce, such as red pepper and sun-dried tomato aioli

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Preparation

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Step 1

Broiler Method: Adjust your oven rack so it's about 6 inches from the heating element and turn your broiler to high. Line a baking sheet with aluminum foil.

Step 2

Directly on the lined baking sheet, toss the peppers with the oil and salt. Spread the peppers in a single layer. Place the baking sheet under the broiler for 2 to 3 minutes, until blistered, then flip the peppers and broil for another 2 to 3 minutes, or until evenly blistered.

Step 3

Remove from the oven and serve warm with lemon wedges and/or dipping sauce.

Step 4

Stovetop Method: Place a large skillet or frying pan over medium-high heat. Once hot, add the olive oil. Add the peppers to the pan in a single layer. Let them cook, occasionally turning with tongs, for 6 to 8 minutes, or until they are blistered and slightly charred on all sides.

Step 5

To Serve: Once blistered to your liking, transfer the peppers to a serving dish. Sprinkle with flaky sea salt, if using. Serve with lemon wedges and/or dipping sauce.

Chef’s notes

Shishito peppers are small, thin-skinned peppers native to Japan known for their slender, slightly wrinkled shape and bright green color. Most of the peppers are quite mild, but approximately one in every ten carries a surprising spicy kick. This unpredictability adds a fun and slightly adventurous element to eating them—it’s like playing pepper roulette!

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Blistered Shishito Peppers (Broiler or Stovetop Method)

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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