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.
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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.
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.
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.
- Prepare – Rinse the peppers and dry them well. Place them in a mixing bowl, add the oil, and toss to coat.
- 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.
- 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.
- 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.
Pro Tip: You can eat the entire pepper, but discard the stem. The seeds inside are edible.
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.
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.
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.
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.
Yes, you’ll just need to cook it in 2 batches to keep the peppers in a single layer.
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 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.
- Crispy Potato Wedges
- Spicy Guacamole
- Buffalo Wings
- Air Fryer Sweet Potato Fries
- Fresh Spring Rolls
- Jalapeno Poppers
Blistered Shishito Peppers with the Best Dip
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
- Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
- 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.
- Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
- 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.*