Shishito peppers are small, slender, and thin-walled. About one out of every ten peppers is spicy. It will blister and char easily compared with thicker-skinned peppers.
The hardest part about cooking Shishito peppers is actually finding them in a grocery store. Higher end stores like Whole Foods, Trader Joe’s or Fresh Fields should carry them. They are a wonderful treat, easy to prepare, ready in minutes.
The key to great roasted Shishito peppers is high heat and quick cooking. The higher and quicker the better. You want charred blisters on all sides and a texture that is still fairly firm. Cook the peppers too slowly or at lower heat and they tend to wilt and become too soft before they develop charred spots.
- 2 dry pints Shishito peppers
- 1 tablespoon cooking oil
- Coarse kosher salt or sea salt
- Make the dipping sauce first (Recipe below)
- Heat the skillet
- Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt.
- Transfer the peppers to the skillet. The peppers should start to sizzle immediately.
- Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
- The peppers are best when eaten within minutes of coming off the heat. Serve with simple dipping sauce.
Easy Dipping Sauce
- 2 tsp Mayonnaise
- 2 tsp Sour Cream
- 1 tsp sriracha Sauce (or as much as you like)
- Splash of Lime juice or lime zest if desired