Blistered Shishito peppers- 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 bell 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, Fresh Fields, and most Asian markets should carry them. They are a wonderful treat, easy to prepare, ready in minutes.
Cooking Shishito Peppers
The key to great roasted Shishito peppers is quick cooking. The 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.
- No Special Equipment
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
For the Peppers
- 2 dry pints Shishito peppers
- Salt to taste
- 1 tbsp cooking oil
- Make the dipping sauce first
- Combine Mayo, sour cream and Sriracha sauce. Let it sit while you cook the peppers.
- Heat the skillet on medium.
- Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt, rather than heating oil in the skillet.
- This trick also reduces the amount of oil on the pan, which means there’s less oil to overheat.
- Transfer the peppers to the heated 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 sriracha dipping sauce.
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If you liked our recipe for Blistered Shishito Peppers, you should try our recipe for Pork Tenderloin with Apples and Onions.
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