Make use of one of the best seasonal offerings with blistered shishito peppers using this quick and tasty way to enjoy their mellow and pungent flavor! {Gluten-Free, Vegan-Adaptable}
If you’ve never tried shishito peppers, they are chile peppers which are immensely popular as a snack in Japan. While ‘peppers’ might concern those of you that aren’t accustomed to spice, rest assured that these 3-inch long peppers have a mild, sweet, and pungent taste. Shishito peppers are rated at 2900 Scoville Heat Units, which means they are on the tame end of things. So if you don’t do well with spice, these are the peppers for you.
One fascinating fact about these peppers is that about 1 out of every 10 is pretty spicy. Included below though, I have a recipe for a mayo-based sauce that will help mellow out any spiciness so you can enjoy the peppers without setting your mouth aflame.
Pan fry vs. oven roast
You’ll see below that the best way to cook blistered shishito peppers is to sear them in a hot pan with a little oil. They char to perfection with a nice slightly crispy texture. You can also choose to cook them in bulk by using the broiler in your oven. This method can even be done without oil. While it’s a great hands-off way to make them, you won’t get the same even results as you would when you use your skillet. Plus, the peppers may overcook a bit as they’re charred.
Now is the time to keep your eyes peeled at the grocery store or your local farmer’s market, because the peak season for shishito peppers is summer to early fall. With your bounty of shishito peppers, it only takes six other ingredients to make this wonderful sauce that you’ll want to put on everything!
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Blistered Shishito Peppers
Ingredients
- 2 cups shishito peppers (5-6 oz/140-170 g)
- 1 tablespoon olive oil
- 1/2 teaspoon lime juice
- 1/4 teaspoon salt
Sauce
- 1/4 cup Kewpie mayo (or Vegan mayo)
- 1/2 teaspoon chinese chili flakes (or korean chili flakes)
- 1 teaspoon ginger , grated
- Zest of 1 lime
- 1/4 teaspoon lime juice
Instructions
- Combine the sauce ingredients in a small bowl. Mix well and set aside.
- Heat a large pan over high heat. Add the 1 tablespoon of olive oil and let it heat up until it just begins to smoke
- Add the peppers to the pan. Let them cook undisturbed until blistered, about 2 minutes. Flip the peppers over carefully and let the other side blister, another 2 minutes.
- If some peppers are blistered and others need more time, transfer the blistered peppers into a medium-sized bowl and continue to cook the undercooked peppers for another minute.
- Transfer all the cooked peppers from the pan into the bowl. Toss with the salt and lime juice. Taste and adjust the seasonings to your taste.
- Serve as an appetizer with the sauce.
Nutrition
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
Other delicious appetizer recipes
- Chinese Pickled Cucumber (A Quick Pickle Recipe)
- Fresh Spring Rolls with Shrimp
- Chinese Baked Hot Wings
- Crispy Marinated Tofu
- Salt and Pepper Chicken Without Deep-Frying (椒盐鸡)
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
Omg so smart! I’ve been using my George Foreman the same way ???
Thanks so much for posting your recipes!
OMG I love shishito peppers so much, I actually started growing them myself. I just find them so versatile and also easy to cook. Love this sauce btw!!
I was looking for something interesting to do with Shishito Peppers and this was more than I expected. Wonderful flavors and instructinos. Thanks, Maggie!