What are shishito peppers and how spicy are they?

Shishito peppers are small, thin-skinned green peppers originating from East Asia. They resemble small, wrinkled jalapeños but are generally mild, with about one in ten peppers having a moderate level of heat. Their mostly gentle spiciness makes them popular as a snack or appetizer when blistered or sautéed.

Where can I buy fresh shishito peppers?

Fresh shishito peppers are commonly available at grocery stores like Whole Foods, Trader Joe’s, and other markets with a good produce section. Look for them packaged in the refrigerated area near other specialty peppers such as jalapeños or Padrón peppers, especially during their peak season in summer and early fall.

How do I cook shishito peppers to get that classic blistered texture?

To cook blistered shishito peppers, rinse and dry them thoroughly, then toss in a little oil to coat evenly. Heat a skillet over medium-high heat until hot, add the peppers, and cook while stirring frequently for about 8 to 12 minutes. You want the skins to char and blister without burning. Finish by sprinkling with salt and a squeeze of lemon juice for brightness.

Can I substitute shishito peppers with another type of pepper in recipes?

Yes, Padrón peppers and guindilla peppers are excellent substitutes for shishitos. They share a similar shape and cooking method and can also be blistered or sautéed. Note that Padrón peppers sometimes have more heat variability, so adjust accordingly if you prefer milder flavors.

Can I prepare blistered shishito peppers ahead of time or freeze them for later?

Blistered shishito peppers are best served immediately after cooking to retain their crisp texture and flavor. While some have frozen raw shishitos and cooked them from frozen with acceptable results, freezing may affect their texture. For the best taste and experience, prepare them just before serving.

Shishito Peppers Recipe Quick Blistered Peppers With Simple Seasoning

Ingredients

– 8 ounces shishito peppers

– 2 teaspoons extra-virgin olive oil or avocado oil

– 1 lemon wedge (optional)

– Salt to taste (preferably flaky or kosher salt)

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Instructions

1-Rinse 8 ounces of shishito peppers under cold water and pat dry thoroughly.

2-Heat a medium skillet over medium heat until it’s very hot a drop of water should sizzle and evaporate quickly.

3-Add the oiled peppers to the skillet and cook, stirring every minute, until tender and blistered, about 8 to 12 minutes.

4-Transfer to a serving plate, spritz with lemon if desired, and sprinkle with salt.

5-Serve right away with a small bowl for stems.

Last Step:

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Notes

🧼 Wash and dry peppers well before cooking to prevent oil splatters.
🛢️ Toss peppers in oil before cooking to ensure even coating and avoid overheating oil.
🔥 Preheat skillet on medium heat to prevent excess smoke and protect delicate oils.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Sautéing
Cuisine: Japanese-inspired
Diet: Vegan, Gluten-Free, Dairy-Free

Nutrition

Serving Size: 1/2 cup