Blistered Shishito Peppers Recipe

Blistered Shishito Peppers Recipe

How To Make Blistered Shishito Peppers

Blistered shishito peppers are simply addicting. Squeeze a lemon wedge over the charred peppers and sprinkle some salt, you’ll have a tasty appetizer.

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 8ozshishito peppers
  • 2tspextra-virgin olive oilor avocado oil
  • Lemon wedgeoptional
  • Saltpreferably flaky sea salt or kosher salt, to taste


  1. Rinse and pat the peppers dry on a clean tea towel.

  2. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

  3. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact.

  4. Add the peppers and let them cook, stirring every minute or so, for about 8 to 12 minutes until they are tender with charred spots.

  5. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste.

  6. Serve with a little bowl on the side for the pepper stems.


  • Calories: 33.26kcal
  • Fat: 2.37g
  • Saturated Fat: 0.35g
  • Monounsaturated Fat: 1.65g
  • Polyunsaturated Fat: 0.28g
  • Carbohydrates: 3.28g
  • Fiber: 1.16g
  • Sugar: 1.54g
  • Protein: 0.56g
  • Sodium: 153.36mg
  • Calcium: 7.61mg
  • Potassium: 108.94mg
  • Iron: 0.25mg
  • Vitamin A: 10.28µg
  • Vitamin C: 49.30mg
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