Blistered Shishito Peppers Are the 5-Minute App Anyone Can Make

Several years ago, blistered shishito peppers started popping up on restaurant appetizer menus everywhere. For a hot minute, you could barely go out to eat without running into this dish. While things have settled down a bit, one benefit of the shishito craze is that these peppers (and their cousin, the padrón) are now widely available at supermarkets across the US. 

This recipe is the most simple and classic way to prepare them so you can appreciate their beautiful, mild flavor and light crunch. It comes together with almost no prep and a cooking time of five minutes, so you can have a hot (not spicy) appetizer on the table in no time at all.

What Are Shishito Peppers?

The word shishito comes from the Japanese words for lion (shishi) and chili pepper (togarashi) because the tip of the shishito pepper resembles a lion’s head. These peppers are small and mild, usually sold in their green state (though they will ripen to red if left on the plant). 

One of the many varietals of Capsicum annuum (the species that encompasses bell peppers and many spicy peppers, including jalapeños), shishitos have thin skins and a wrinkled appearance. In terms of flavor, shishitos mostly taste fresh and “green” or grassy, somewhat like bell peppers but with less bitterness.

Hot Chili Peppers on the Scoville Scale

Are Shishito Peppers Spicy?

Generally, shishitos are very mild peppers, which is why you can pop them like potato chips. However, every once in a while you might get a spicy surprise. About one in ten shishito peppers will be spicy, but still nowhere near a jalapeño. 

The reason for this is just natural variation. Shishito peppers can range from 50 to 200 Scovilles (jalapeños range from 2,500 to 8,000 Scovilles, for comparison) depending on many factors, including time of year, the age of the plant, and the environmental stress the plant has been subjected to. So embrace the uncertainty and munch bravely.

Tips for Making Blistered Shishito Peppers

• Get your skillet hot!—That’s what gives the blister and char we all know and love.
• When to find shishito peppers—Shishito peppers peak in the summer but can be purchased year-round at many regular grocery stores. 
• Toss with oil, don't oil the skillet—While it might be tempting to just add oil to the skillet and throw the shishito peppers in, we recommend tossing the peppers with oil in a bowl. This ensures they're evenly coated with oil, which will help them blister and char and not dry out.
• Don’t stir too much—The peppers may not immediately start popping and sizzling when they hit the skillet, even when it’s smoking, and that’s ok. They will char; just let them sear and do their thing. Stirring too frequently means less of the nice charring you expect from this dish.

Serving Blistered Shishito Peppers

Blistered shishitos are perfectly tasty on their own, but they can be dressed up with a simple dipping sauce like aioli, ranch, spicy mayo, or tahini sauce. You can also garnish them with all kinds of toppings, from chopped cilantro to everything bagel seasoning.