Blistered Shishito Peppers
These Japanese Blistered Shishito Peppers take less than 5 minutes to make and are the perfect finger food to spice up your day!
If you are looking for a quick snack to spice up your day, or your night, then check out my pan blistered shishito peppers. Not to mention that you will be getting your servings of veggies!!
What are Shishito peppers?
A long and slender finger-like pepper, similar to a Padrón pepper. Harvested while bright green, they have a paper think skin that are perfect for snacking.
What do they taste like?
Generally on the bright and sweet side, with a little spice. Are they generally hot? The peppers have a heat scale similar to a banana pepper but 1 in 8 can be really spicy so be careful!
The level of heat is determined by the temperature and humidity levels. It certainly is exciting eating them and guessing if you will get a spicy one.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
My first taste of Japanese shishito peppers was at my new favorite Fusion restaurant that serves small tapas-style plates. How fitting!
Perfectly blistered and served with dried bonito flakes and a pumpkin seed sauce are as mouth-watering as they sound. This was the inspiration for making this recipe.
Can you eat shishito peppers raw?
You can certainly eat them raw. Much like a skinny bell pepper they have a great snap, but my favorite way is blistered. Just be careful, you are gambling with the heat.
Ways To Cook Shishito Peppers
A few great ways to prepare the peppers include:
- On the grill in a grill basket.
- Stewed in soy sauce.
- Broiled in the oven.
- Blistered in a screaming hot skillet.
I don’t have a large flat top in my kitchen so I will stick with my trusty large cast iron skillet.
The last one is my favorite mostly because I am partial to my skillet. The more I use it, the better it gets!
5 minutes is all it takes!
How to Make Blistered Shishito Peppers
First: Get your pan screaming hot.
Second: Toss your peppers in some oil, and then throw them in the pan.
Third: Stir the peppers around, flipping them every so often, until you get beautiful blistered peppers.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
It is perfectly ok that they are not evenly blistered all the way around. You really just want some char on them and heat them through.
The heat of the peppers comes through as you sear them because you are blistering them whole. Do not stem and seed them beforehand because those stems make great handles to use to get them to your mouth.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
Ponzu Dipping Sauce
A lot of shishito pepper recipes have a creamy dip to go with them. The ones I love at Sumo Maya come already dressed in a soy pepita sauce that is sweet, salty, and oh so perfect.
I decided to make a dipping sauce, not a creamy one mind you, as I want to keep the flavor of the peppers as pure as possible.
My ginger ponzu dipping sauce is a simple mixture of Ponzu, minced ginger, and a dash of Sriracha. If you are already sweating from the heat of the peppers, feel free to leave out the Sriracha and just use the ponzu and ginger.
Are shishito peppers healthy?
Now, these are a snack I can eat by the bucket full. Too bad they only come in 6-ounce packages here.
I guess I should be thankful to get them at all and not complain about the package size. You’ll be eating your veggies and they are gluten-free!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
If you are lucky enough to come across some shishito peppers in your grocery store or farmers market, grab them quickly and pan-blister them for an amazing snack! Did I mention that they are veggies and gluten-free?
Easy Finger Foods
Pan Blistered Shishito Peppers with Ginger Ponzu Dipping Sauce
Equipment
Ingredients
- 6 ounces shishito peppers
- 1 tablespoons avocado oil canola or coconut will work too
- 1/2 cup ponzu
- 1 tablespoon minced ginger
- 1 green onion sliced thin
- sesame seeds for garnish
Instructions
- Get your 8 inch skillet screaming hot on the stove top or grill.
- Toss your shishito peppers in the oil.
- Add your shishito peppers to the pan and stir or shake them around for 4-5 minutes or until they are blistered and charred.
- Remove from the pan and place on the serving dish.
- Mix together your dipping sauce by whisking together the ponzu and minced ginger.
- Add your sliced green onion for a little flavor boost and to make the sauce look pretty.
- Enjoy your shishito peppers warm or at room temperature.
Notes
Nutrition
{Originally posted 10/20/17 – photos and recipe notes updated 05/22/20}
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
These turned out SO GOOD!! And that SAUCE!! OH MY!!
I’ve had these peppers, but never made them myself. I was worried they would be too spicy. Thank you for all of the helpful tips and tricks. Now I know my cast iron will work for this recipe!!
I was a little wary of these, but they were GREAT and easy too!
I’ve never had Shishito peppers but am excited to try them. I love my skillet too!
I’ve never had Shishito peppers but am excited to try them. I love my skillet too!