• Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Living Lou

Simple, fresh and flavourful recipes

  • Home
  • START HERE
    • Become a Better Cook in 8 Weeks
    • About Living Lou
  • About
    • Meet Louisa
    • FAQs
  • Recipes
    • All recipes
    • Dinner recipes
    • Vegetarian Recipes
  • Contact
  • Home
  • START HERE
    • Become a Better Cook in 8 Weeks
    • About Living Lou
  • About
    • Meet Louisa
    • FAQs
  • Recipes
    • All recipes
    • Dinner recipes
    • Vegetarian Recipes
  • Contact

Blistered Shishito Peppers

Post last edited January 24, 2020 | Leave a Comment

  • Share
  • Tweet
  • Pinterest

All it takes is some olive oil and salt to make restaurant worthy homemade blistered shishito peppers. This post includes affiliate links.

Blistered shishito peppers with salt in a pan.

The first time I had shishito peppers was at a small Spanish restaurant in Toronto–technically they were padrón peppers, but shishito’s are easier to find in grocery stores.

We were celebrating my sister’s graduation from university–she had just finished her undergrad and would soon be on her way to study for her masters in Madrid. Which is why we were at a Spanish restaurant. Fitting, no?

What’s the difference between shishito peppers and padrón peppers?

They are both a mild pepper (one in ten are spicy) and look very similar. Shishito peppers are from Japan while padrón are from northern Spain. Shishitos are longer than padrón peppers and have a slightly thicker skin, whereas padrón are a little bit smoother and silkier in your mouth, but both are equally mild and delicious!

Shishito peppers on a cutting board.

This was years about two or three years ago now, and at that time, shishito peppers were just starting to become a popular menu item at restaurants in Toronto, and they were next to impossible to find in regular grocery stores. Now they are easy to find and make the perfect addition to any tapas meal.

Sometimes I’ll even whip them up after work for a quick snack before dinner. They are that good and easy. All it takes is a pan (I like to use a cast iron), some good quality olive oil and lots of salt.

You can also roast shishito peppers in the oven if you don’t want to make them on a stovetop.

Tips for making the best blistered shishito peppers

  1. Pierce each pepper with a fork to avoid them popping or exploding while they cook. It takes just a minute and is definitely worth the (minimal) effort.
  2. Heat your skillet over medium heat. You may think you need a screaming hot pan to blister the peppers, but in reality, medium heat will do just fine.
  3. Keep the peppers moving–you’ll need to stir or shake the pan every 30 seconds or so, you don’t want only one side of the peppers to blister (or burn).

I’ve tested this recipe with both olive oil and canola oil and I actually preferred the flavour of olive oil over canola. There aren’t any other flavours going on in this dish, so I find a good olive oil compliments the peppers and elevates their flavour more than the canola.

And while you could definitely toss these in some Japanese-inspired ingredients like soy sauce and sesame oil, sometimes keeping things super simple is even better.

Louisa Clements

Yields 4 servings

Blistered Shishito Peppers

5 minPrep Time

8 minCook Time

13 minTotal Time

Save RecipeSave Recipe
Print Recipe
Recipe Image
My Recipes My Lists My Calendar

Ingredients

  • 1 227g / 8oz pkg. shishito peppers, pricked with a fork
  • 1 tbsp olive oil
  • Salt, to taste

Instructions

  1. Pierce each shishito pepper with a fork to avoid them popping or exploding while they cook.
  2. Heat a large skillet over medium heat, add olive oil followed by peppers. Cook, flipping and stirring frequently for 6-8 minutes or until peppers have started to blister and brown on all sides.
  3. Sprinkle with salt and serve immediately.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
paleo
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sulfite free
sesame free
mustard free
Courses
Appetizer
Cuisines
Spanish

Nutrition

Fat

14 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo
7.8.1.2
378
https://www.livinglou.com/blistered-shishito-peppers/

Let me know if you give these blistered shishito peppers a try in the comments below.

Filed Under: 5 Ingredient Recipes, Appetizer, easy, gluten free, quick recipes, snack, vegan, vegetarian Tagged With: 5 ingredient recipes, appetizer, easy, gluten free, quick recipes, snack

Previous Post: « Bacon and Asparagus Frittata
Next Post: Grilled Salmon in Foil with Cherry Tomatoes »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆

Page 1 of 11

Primary Sidebar

Meet Lou

Hi, I'm Louisa Clements but you can call me Lou and welcome to Living Lou. I create simple, fresh + flavorful recipes for the modern kitchen.

Subscribe

bloglovin
feedly
email

Lou Elsewhere

Footer

© 2019 Living Lou | Privacy