Blistered Shishito Peppers
Blistered Shishito Peppers might just be the easiest appetizer you ever make! They’re fairly mild peppers that have the most incredible flavor when a little char is added to them. When they’re served with a sprinkle of flaky sea salt and a side of garlic aioli, they become pretty addictive!
Blistered Shishito Peppers
Game day season is here, and in my house, that means it’s time to start cranking out all of my favorite appetizer recipes! Because of that, I like to plan an array of different options. Do I love my smorgasbord of different dips and flatbreads? Yes, of course. However, it’s fun to change things up from time to time with recipes like Blistered Shishito Peppers!
One thing I seriously love about this appetizer recipe is how EASY it is to make. If you have guests coming over and you need to prepare something fast, this is the recipe to turn to. All you really need to do is toss the peppers in a little olive oil and let them blister on a hot skillet for about five minutes. Sprinkle them with flaky sea salt and serve them with a little aioli, and suddenly you’ve got a game day appetizer everyone will love.
Shishito Peppers are also great for serving at cocktail parties, potlucks, or really any other gathering that comes to mind! If you’re not a spice lover, fear not – these peppers are really very mild, and the charred outside helps to mask any real spice they have. With that in mind… Sometimes, you’ll get a real spicy pepper in the mix that may make your eyes water. It’s like a game of pepper Russian roulette!
How to Make Blistered Shishito Peppers
Toss them in oil, char them in a skillet, and enjoy. Repeat this process as needed until you’ve had your fill of deliciously charred peppers!
Toss them in oil. Place all of the peppers in a large bowl and drizzle them with oil, then toss to fully coat them.
Cook the peppers. Heat a skillet over medium high heat. Add the peppers in a single layer, then let the peppers cook. Don’t disturb them! Let them blister and char for about 2 minutes, then use tongs to flip them so they char on the other side as well. They should be fairly blistered on all sides.
Serve and enjoy! Transfer the Blistered Shishito Peppers to your favorite serving plate and sprinkle them with salt. Serve them with a little garlic aioli for dipping, and enjoy!
Are Shishito Peppers hot?
For the most part, Shishito Peppers are mild chili peppers that don’t pack a really spicy punch. However, I’d say that about one out of ten of them has a real kick to it! That’s why I love serving them with dipping sauces like garlic aioli. If I do take a bite of a super spicy pepper, the aioli helps to neutralize and tame that heat.
How do I serve Blistered Shishito Peppers?
I love serving these lightly charred chili peppers with a sprinkle of flaky sea salt and a side of garlic aioli. Specifically, I really enjoy pairing these peppers with my favorite Roasted Garlic Aioli.
You can feel free to switch things up if you’d like! Blistered Shishito Peppers are also pretty tasty with a sprinkle of Everything Bagel Seasoning or a squeeze of fresh lemon juice.
You could even serve them with a cool Tzatziki Sauce or this zippy Romesco Sauce!
Do I need to rinse the peppers before I cook them?
That’s up to you! If you do give your Shishito Peppers a little rinse, be sure to fully pat them dry prior to tossing them in the hot skillet. If water ends up in the skillet, you’ll get little pops that could burn you.
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Get the Recipe: Blistered Shishito Peppers
- 3 cups shishito peppers, or padron peppers rinsed, patted dry
- 1 1/2 tablespoons olive oil
- 1 tablespoon kosher salt or flaky sea salt.
- Add the peppers to a large bowl and drizzle with oil. Toss to coat.
- Heat a skillet over medium high heat and add the peppers to the pan in a single layer.
- Let the peppers cook, undisturbed until they begin to blister and char, approximately 2 minutes.
- Using tongs, turn the peppers over and continue to cook until blistered almost all the way around the pepper.
- Transfer to a platter and sprinkle with salt.
- Serve with garlic aioli for dipping.