Blistered Shishito Peppers

These amazing blistered shishito peppers are perfect for anyone who loves easy appetizers that taste like they came from a fancy restaurant! You’ll love how these little peppers get all charred and smoky with just 15 minutes of cooking time.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Soy-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 111 Calories, 9g Fat, 7g Carbs, 1g Protein.

Ingredients You’ll Need

Reduced-fat mayonnaise: You’ll need ¼ cup for the creamy dipping sauce. This makes the perfect base that’s not too heavy but still rich and satisfying.

Garlic: One large clove that you’ll grate up fresh. Fresh grated garlic gives you way more flavor than the jarred stuff, and it mixes in so much better!

Toasted sesame oil: You’ll use 1½ tablespoons total, but we’ll divide it up. This nutty oil is what makes these peppers taste so special and restaurant-quality.

Lime juice: You need 1 tablespoon total, plus some lime wedges for serving. Fresh lime juice is always better than the bottled kind – trust me on this one!

Fresh shishito peppers: 12 ounces of these little green peppers. They’re usually pretty mild, but every now and then you’ll get a spicy one that keeps things interesting!

Toasted sesame seeds: Just 1 teaspoon adds the perfect little crunch on top. You can find these in the Asian section of most grocery stores.

Flaky sea salt: ¼ teaspoon of something like Maldon salt. The flaky texture makes such a difference compared to regular table salt.

How to Make Blistered Shishito Peppers

Step 1: Whisk your mayonnaise, grated garlic, and 1½ teaspoons each of sesame oil and lime juice in a small bowl. This creamy sauce will be perfect for dipping those hot peppers!

Step 2: Heat up your large cast-iron skillet over medium-high heat. Add all the peppers in one even layer. Don’t move them around – just let them sit there for about 3 minutes until they start getting those beautiful char marks.

Step 3: Now you can start stirring them around occasionally. Keep cooking for 5 to 8 more minutes until they’re nicely charred on most sides. You want them blistered and a little wrinkly.

Step 4: While the peppers are finishing up, mix the remaining 1 tablespoon sesame oil and 1½ teaspoons lime juice in a large bowl. Add those hot peppers right from the skillet.

Step 5: Sprinkle the sesame seeds over everything and toss to coat. Transfer to your serving platter and finish with that flaky sea salt. Serve with your dipping sauce and lime wedges on the side.

Easy and Quick Blistered Shishito Peppers Version

Want to make this even faster? You can skip the dipping sauce completely and just squeeze lime juice right over the peppers! Just toss the hot peppers with 2 tablespoons sesame oil, juice from half a lime, the sesame seeds, and salt. It’s still absolutely delicious and saves you a few minutes.

Serving Ideas

These peppers make the perfect appetizer for any get-together! They’re great alongside some crispy chicken wings, fresh spring rolls, or even just with some cold beer. You can also serve them as a side dish with grilled fish or steak.

Storage

These peppers are definitely best eaten right away while they’re still warm and crispy. But if you have leftovers, you can keep them in the fridge for up to 2 days. To reheat, just pop them in a hot skillet for a minute or two to crisp them back up.

Substitutions

No shishito peppers? You can use padron peppers instead – they’re very similar! If you can’t find toasted sesame oil, regular sesame oil works fine, or you can even use olive oil. For the dipping sauce, Greek yogurt makes a great substitute for the mayo.

Pro Tips

• Don’t overcrowd: If you’re doubling the recipe, use two skillets or cook in batches. Crowded peppers steam instead of getting those nice char marks.
• Cast iron is key: A cast-iron skillet gets way hotter than regular pans, which gives you better blistering.
• Save the stems: Those little green stems make perfect handles for eating – no need to remove them!
• Taste test: Always taste one pepper before serving to check the heat level, so you can warn your guests if they’re spicier than usual.

FAQs

Are shishito peppers always mild?

Most of the time, yes! About 1 in 10 peppers might have some heat to it, but they’re generally pretty mild. That’s what makes them fun – you never know when you’ll get a little surprise!

Can I make these on a regular stovetop?

You bet! Any heavy-bottomed pan will work great. Cast iron is ideal, but a regular skillet works fine too. Just make sure it gets nice and hot before adding the peppers.

Do I need to remove the seeds?

Nope! You cook these peppers whole – stems, seeds, and all. The stems actually make great little handles for picking them up and eating them.

Can I grill these instead?

Sure! These are fantastic on the grill. Just put them in a grill basket or on a piece of foil. Cook them over medium-high heat, turning occasionally until they’re charred all over.

Final Thoughts

I hope you love these blistered shishito peppers as much as I do! They’re such a simple way to add something special to any meal or gathering. Let me know how yours turn out – I’d love to hear about your experience making them!