Blistered Shishito Peppers (Broiler or Stovetop Method)
Total Time
15 Minutes
Prep Time
5 Minutes
Cook Time
10 Minutes
Rating
5 out of 5 stars
(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
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.
Step 6
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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!
