Home > Appetizers > Blistered Shishito Peppers with Best Dip (VIDEO)

Blistered Shishito Peppers with Best Dip (VIDEO)

These Blistered Shishito Peppers are a restaurant-style appetizer you can easily make at home. And don’t skip that dipping sauce. It makes these blistered shishito peppers feel fancy even though they’re super simple.

We love homemade appetizers, from Crispy Fried Zucchini to Shrimp Cocktail. If you’re a fan of easy finger foods too, then this Blistered Shishito Peppers recipe is a must-try. Watch the video tutorial and you will be craving them.

Shishito peppers in cast iron skillet with bowl of dipping sauce

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Blistered Shishito Peppers Recipe

Blistered shishito peppers used to be a specialty dish found in Japanese restaurants, but suddenly they’re on restaurant menus everywhere. It’s easy to see why they’ve become so popular—they’re naturally sweet, charred to perfection, and ideal for dipping. But did you know you can also make them at home and they’re just as good as the ones you order at your favorite restaurant?

Homemade blistered shishito peppers are incredibly easy. There’s almost no prep here—no slicing, dicing, or seeding. Give the peppers a quick rinse, dry them, and you’re 5 minutes away from a flavorful appetizer. Even if you pair them with a homemade garlic aioli dip, this still comes together in a matter of minutes.

The idea for the aioli dip came from a ritzy restaurant dish we ordered on a trip to Texas. I’m happy to tell you it’s super easy to recreate this restaurant-quality dish at home for a fraction of the price, including the easy aioli dip. 

Blistered Shishito Peppers Video

Watch Natasha make these blistered shishito peppers and you will be surprised by how easy it is. Here’s why you’ll love this recipe:

  • Easy – No prep required, just oil and char the peppers in a cast iron skillet or on the grill then season.
  • Restaurant-style dish at home – it’s a treat to recreate your favorite restaurant appetizers at home
  • Delicious – shishito peppers are naturally sweet, and the charring takes them to the next level, adding a nice, smoky flavor.
  • Versatile – At a restaurant, blistered shishito peppers are served as an appetizer, but at home, there are no rules. Make these as a side dish, use them as a burger topping, stir them into mac and cheese, or fold them into street tacos


Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Shishito peppers – If you can’t find shishito peppers, Padrón peppers are another option.
  • Light olive oil – Another neutral-flavored will work, too.
  • Flaky sea salt – We like Maldon sea salt flakes. In addition to seasoning the blistered shishito peppers, the flaky sea salt adds a bit of crunch. Kosher salt also works.
  • Lemon zest – This is optional, but it adds a nice, bright flavor to the dish. 
Overhead view of ingredients for blistered shishito peppers

Pro Tip: Make sure you pat dry the peppers since water droplets can cause splatter when they hit the hot pan. 

Shishito Peppers Dipping Sauce

  • Mayonnaise – Any brand you like or have on hand will do.
  • Garlic clove – Press this or mince it finely.
  • Lemon juice – Be sure to zest the lemon first for the peppers, then juice it for the dipping sauce.
  • Course sea salt – Season to taste.
  • Black pepper – Freshly cracked black pepper is best.
Overhead view of ingredients for garlic aioli

How to Make Blistered Shishito Peppers

You can make blistered shishito peppers on the stovetop or on the grill. Here’s what you’ll need to do.

  1. Prepare – Rinse the peppers and dry them well. Place them in a mixing bowl, add the oil, and toss to coat.
  2. Preheat the skillet – Set a large cast iron skillet over medium-high heat. Let it heat up for about 2 minutes, or until the pan is just beginning to smoke.
  3. Cook the peppers – Carefully place the peppers into the skillet in a single layer and let them sear for 2 to 3 minutes, or until blistered and browned. Use tongs to flip them over and cook the other side until it’s also blistered, about 2 minutes more.
  4. Season – Place the cooked peppers in a serving bowl and season to taste with salt. Add the lemon zest, then serve the peppers with the aioli dipping sauce.

Grilling instructions – You can grill shishito peppers on a grill preheated to medium, or about 350ºF. Place them directly on the grates or in a grill basket and sear them for 2 to 3 minutes on each side.

Four photos showing process of making blistered shishito peppers

Pro Tip: You can eat the entire pepper, but discard the stem. The seeds inside are edible. 

Dipping a shishito pepper in aioli

Common Questions

What are shishito peppers? 

Shishito peppers are a mild East Asian pepper. They’re small and thin, usually about the length of a finger. Although they turn red when they’re ripe, they’re harvested when they’re still green.

Are shishito peppers spicy?

One out of every 10 to 20 shishito peppers is spicy, so while most shishito peppers are not spicy, the odds are that you’ll get one or two hot peppers in each batch.

Can I substitute mini sweet peppers?

Mini sweet peppers are easy to find at most grocery stores, and while you can use this cooking method with them, the flavor will be quite different.

Can I make this in the oven?

You can broil shishito peppers in the oven, but I prefer the stovetop or grilling methods because I can keep a closer eye on them and make sure they have just the right amount of char.

How are shishito peppers served?

Shishito peppers can be served as an appetizer or side dish. They pair well with Asian-inspired dishes such as Kung Pao Chicken, General Tso’s Chicken, Chicken Chow Mein, Shrimp Fried Rice.

Can I double the recipe?

Yes, you’ll just need to cook it in 2 batches to keep the peppers in a single layer. 

Blistered shishito peppers


Blistered shishito peppers are best eaten fresh, but if you have leftovers, here’s how to store them:

  • To Refrigerate: You can store blistered shishito peppers in an airtight container in the refrigerator for 4 to 5 days.
  • Freezing: Freeze these shishito peppers for up to 3 months in a freezer bag or airtight container.
  • To Reheat: You don’t need to reheat these peppers, but if you’d like to, they can be warmed up in the microwave or in a skillet set over medium heat.
Blistered shishito peppers on plate with small bowl of dipping sauce

Blistered shishito peppers are a restaurant-style appetizer that’s a cinch to make at home. It’s the kind of dish that will impress everyone at a dinner party—but it can be your little secret that making this appetizer was so easy.

More Appetizer Recipes

If you love this blistered shishito peppers recipe, then you won’t want to miss these appetizer recipes.

Blistered Shishito Peppers with the Best Dip

5 from 12 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Blistered shishito peppers in skillet with small bowl of aioli

This restaurant-style appetizer takes just a few minutes to make at home, and the results are amazing. Serve blistered shishito peppers with a garlicky aioli for dipping.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $4-$6
Keyword: blistered shishito peppers, shishito peppers
Cuisine: Japanese
Course: Appetizer
Calories: 182
Servings: 4 servings


Shishito Peppers Ingredients:

  • 8 oz shishito peppers
  • 1 Tbsp light olive oil
  • 1/2 tsp flaky sea salt, or to taste
  • 1 tsp lemon zest, optional

Garlic Aioli Ingredients:

  • 1/3 cup mayonnaise
  • 1 garlic clove, pressed
  • 1/2 Tbsp lemon juice
  • 1/4 tsp fine sea salt, or added to taste
  • 1/8 tsp black pepper


  1. Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.

  2. Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.

  3. Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.

  4. Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.*

Recipe Notes

*How to Make Aioli Sauce: If you want to serve zest over the shishito peppers, make sure to zest the lemon before juicing it and set the zest aside. In a small bowl, combine all aioli sauce ingredients and stir to combine. Set aside to let the flavors meld while you make the shishito peppers.

To Grill Shishito Peppers: Heat grill to medium heat, about 350 ̊F. Oil the peppers and put them on the grates of a hot grill or if the peppers are smaller and may fall through the grates, add them to a preheated grill basket. Sear for 2-3 minutes per side or until blistered and browned.

Nutrition Facts
Blistered Shishito Peppers with the Best Dip
Amount Per Serving
Calories 182 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 9g
Monounsaturated Fat 6g
Cholesterol 8mg3%
Sodium 560mg24%
Potassium 193mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 553IU11%
Vitamin C 83mg101%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Lexi
    January 15, 2023

    simply delicious! so fast and flavorful! thanks for a great recipe! =)


    • NatashasKitchen.com
      January 15, 2023

      Hi Lexi! That’s great to hear. Thank you for sharing.


  • Mark
    September 23, 2022

    These are great. I also stuff them with pimento cheese, spreadable cheddar or goat cheese.


    • NatashasKitchen.com
      September 23, 2022

      That sounds so yummy!


  • Kate
    August 27, 2022

    I hadn’t heard of these peppers before but you video made them look so yummy with aoli that we had to try them. They’re delicious and easy! Thank you


    • NatashasKitchen.com
      August 27, 2022

      So glad you got the chance to try the recipe. Thanks for sharing, Kate.


  • Karie Thomas
    August 22, 2022

    Saw this video and happened to see these peppers when I went to my local farmers market. I Made them tonight and cooked on BBQ instead of pan not wanting to heat up my kitchen. They were amazing! Will definitely be making again.


    • NatashasKitchen.com
      August 22, 2022

      That’s wonderful, Karie! I’m so glad you gave this recipe a try. 🙂


  • Michaela
    August 22, 2022

    Omg, where have those peppers been all my life. First one was spicey but the rest weren’t. Thanks again for another great recipe.


    • Natashas Kitchen
      August 22, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Michaela!


  • Michael Spivey
    August 21, 2022

    This is a popular Turkish dish. My wife often makes them & she serves them with a yogurt & garlic sauce/dip.


    • Natashas Kitchen
      August 21, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Michael!


  • Domina
    August 20, 2022

    These are absolutely amazing! Thank you for this recipe. I will make these again.


    • NatashasKitchen.com
      August 20, 2022

      So glad to hear that, Domina! Thank you for the wonderful feedback. 🙂


  • Katie
    August 19, 2022

    These make for such a fun party snack or appetizer! Such great flavors.


    • NatashasKitchen.com
      August 19, 2022

      Thank you for the review, Katie! 🙂


  • Ara Arakelian
    August 19, 2022

    Dear, Mss. Natasha Kravchuk!
    I enjoy 70% of your recipes! They’re so delicious & light fats!
    awesome job Mss. Kravchuk!


    • NatashasKitchen.com
      August 19, 2022

      Thank you! So glad to hear that. 🙂


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