Blistered Shishito Peppers

This blistered shishito pepper recipe transforms ordinary peppers into an addictive appetizer with just a few simple ingredients and minimal cooking time. The combination of sweet honey, savory soy sauce, and zingy ginger creates a perfect flavor balance that makes these peppers impossible to stop eating.

I discovered this recipe during a summer dinner party when I needed a quick appetizer. Now these blistered peppers have become my signature starter whenever friends come over, with everyone reaching for seconds before the main course even arrives.

Ingredients

• Shishito peppers: 8 ounces of these mild Japanese peppers with their distinctive wrinkled appearance make the perfect appetizer portion for 2-4 people
• Olive oil: High quality oil helps achieve that perfect blister without burning
• Fresh ginger: Fresh provides a bright zingy kick that powdered simply cannot match
• Low sodium soy sauce: Adds umami depth without overwhelming the peppers delicate flavor
• Honey: Creates a beautiful sweet glaze that caramelizes slightly when hit with heat
• Sea salt or flake salt: The flaky texture adds a satisfying crunch and enhances all other flavors
• Sesame seeds: Optional but adds visual appeal and subtle nutty flavor
• Aioli sauce: Optional for dipping but adds a creamy richness that complements the peppers

Step-by-Step Instructions

Preheat Your Skillet:

Place your cast iron skillet over medium high heat and allow it to become thoroughly hot before adding anything. This creates the perfect environment for blistering without steaming the peppers. The skillet should be hot enough that water would immediately sizzle if dropped onto the surface.

Add Oil And Peppers:

Pour olive oil into the hot skillet and allow it to heat until it shimmers slightly. Carefully add all peppers at once, arranging them quickly into a single layer so each pepper has direct contact with the hot surface. Resist the urge to move them immediately.

Let Them Blister:

Allow peppers to cook undisturbed for approximately 45 seconds until the bottoms develop dark charred spots. This patience is crucial for achieving that distinctive blistered exterior that gives the dish its name. You should hear a satisfying sizzle throughout this process.

Turn And Continue Cooking:

Using tongs or a spatula, turn each pepper to expose a fresh side to the hot pan. Continue this process for 4-5 minutes total, rotating occasionally until all sides show beautiful charred blisters. The peppers will soften slightly but should maintain some structure.

Add Aromatics And Glaze:

In the final seconds of cooking, add minced ginger to the pan, stirring quickly to release its aromatic oils without burning. Immediately drizzle soy sauce and honey over the peppers, tossing gently to create a light glaze that coats each pepper evenly.

Garnish And Serve:

Transfer the finished peppers to a serving plate while still hot. Sprinkle generously with flaky salt and optional sesame seeds. The salt crystals will stick to the glossy exterior of the peppers, providing bursts of flavor with each bite.

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This recipe reminds me of my first trip to Japan where I discovered these peppers at a small izakaya in Tokyo. The chef there shared that the key to perfect shishitos is extremely high heat and minimal handling, advice that transformed my approach to cooking them at home.

Selecting Perfect Shishitos

When shopping for shishito peppers, look for bright green specimens with tight skin and no soft spots. The wrinkled appearance is normal and desirable. Peppers should feel firm but not hard, with stems intact. While specialty Asian markets often carry the freshest shishitos, many conventional grocery stores now stock them in the produce section, especially during summer months. If you cannot find them, Padrón peppers make an excellent substitute with slightly more unpredictable heat levels.

Make It A Meal

While traditionally served as an appetizer, these blistered shishitos can easily become part of a larger meal. Try serving them alongside grilled fish or chicken for a light dinner, or incorporate them into a Japanese inspired grazing board with edamame, cold soba noodles, and pickled vegetables. For an impressive dinner party spread, pair these peppers with other quick cooking appetizers like seared scallops or marinated mushrooms that can be prepared while your guests enjoy the shishitos.

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Creative Variations

The basic recipe can be endlessly customized to suit different flavor profiles. For a Korean inspired version, replace the soy sauce with gochujang and drizzle with sesame oil before serving. Mediterranean flavors work beautifully too try finishing with lemon zest, crumbled feta, and fresh oregano instead of the soy honey mixture. For special occasions, consider topping the finished peppers with bonito flakes which will dance and wave from the heat, creating a dramatic presentation that never fails to impress dinner guests.

Frequently Asked Questions

→ Are shishito peppers spicy?

Shishito peppers are generally mild, but about 1 in 10 can have a spicy kick. This unpredictability is part of what makes them fun to eat. The blistering process and sweet-savory glaze in this preparation helps balance any heat that might be present.

→ What can I substitute for shishito peppers?

If shishito peppers aren't available, Padrón peppers make an excellent substitute as they have a similar size and flavor profile. Bell pepper strips or small sweet peppers can also work, though they lack the occasional spicy surprise of shishitos.

→ Do I need a cast iron skillet for this dish?

While a cast iron skillet is ideal for achieving the perfect blistered exterior, any heavy-bottomed pan can work. The key is to get the pan very hot before adding the peppers to ensure proper charring.

→ What aioli flavors pair well with these peppers?

For dipping, a classic garlic aioli works beautifully, but you can also try sriracha aioli for a spicy kick, lemon aioli for brightness, or miso aioli for an umami boost that complements the soy and ginger flavors.

→ Can I prepare these peppers ahead of time?

Blistered shishito peppers are best enjoyed immediately after cooking while still warm and crisp. However, you can prepare the honey-soy mixture ahead of time. If needed, you can reheat briefly in a hot pan, though they won't be quite as crisp as when freshly made.

→ What other garnishes work well with blistered shishito peppers?

Beyond sea salt and sesame seeds, try toasted bonito flakes, crumbled bacon, togarashi (Japanese spice blend), or a squeeze of fresh lemon juice. A light drizzle of chili oil can also add wonderful complexity.