“These delicious charred shishito peppers are simply blistered, then enhanced with zesty lemon and a sprinkle of flaky salt, making them an ideal bite-sized summer appetizer, side dish, or snack.”
These blistered shishito peppers are addictive, akin to popcorn in their irresistible appeal. Similar to my Parmesan zucchini and easy broccoli with feta, these peppers can be whipped up in just 5 minutes, making them an excellent choice for a quick weeknight dinner side, a simple appetizer, or a satisfying snack.
Originally hailing from Japan, shishito peppers are small, green, and resemble jalapeños. They possess a subtly sweet and smoky flavor, with most peppers being mild, albeit occasionally encountering a spicy one. Due to their delicate, wrinkled skin, a brief sear in a hot pan is all it takes to cook them, and my reliable cast iron skillet achieves the perfect char on these bite-sized delights.
I include lemon slices in the skillet because I enjoy the caramelization that occurs while searing them. Additionally, I have three favorite flavored salts for seasoning these peppers: Natural Crystal Flakes with Wild Garlic, Smoked Applewood Salt, and Truffle Salt. However, plain sea salt or kosher salt also works wonderfully well.
What You Need for These Shishito Peppers
To prepare these shishito peppers, you’ll only need four ingredients, including olive oil. Here’s the list:
Shishito peppers
Lemon
Olive oil
Kosher salt or flavored salt
Tip: If you’re unable to find shishito peppers at your nearby farmers’ market or regular grocery store, many Asian grocery stores typically stock them, and some places like Trader Joe’s might have them pre-packaged and easily available.
How to Prepare These Shishito Peppers
The secret to this straightforward shishito peppers recipe lies in charring the peppers in a dry skillet. While many recipes suggest adding a bit of oil to the pan before cooking the shishito peppers, I’ve found that this often leads to heavy smoke from the oil, creating an overly smoky kitchen. Besides, achieving a perfect char is possible without the oil (I prefer tossing them with olive oil post-cooking).
Instructions:
Char the peppers in a dry skillet. Begin by heating a large cast iron skillet over high heat until it’s hot. Add the peppers in a single layer to the heated skillet and cook, turning them occasionally using tongs. Introduce a few lemon slices into the skillet. Cook until the peppers emit an enticing fragrance and start blistering. Be sure to shift the lemon slices to prevent sticking – this typically takes about 5 minutes.
Season and serve. Move the shishito peppers to a serving dish and drizzle them lightly with olive oil and a squeeze of lemon juice. Then, sprinkle them with flavored salt.
Variations for the Shishito Peppers Recipe:
Consider using soy sauce instead of, or alongside, lemon for a delightful flavor (reducing the need for additional salt).
Sprinkle sesame seeds before serving for added texture.
Experiment with toasted sesame oil as an alternative to olive oil.
For a spicy kick, drizzle with chili garlic crunch, top with red pepper flakes, or add your preferred Asian hot sauce.
Are Shishito Peppers Hotter Than Jalapeños?
Shishito peppers are milder compared to jalapeños. They typically range between 100-1,000 on the Scoville Heat Unit scale, whereas jalapeños measure between 2,500-8,000 SHUs (Scoville Heat Units).
Frequently Asked Questions
What makes shishito peppers so popular?
Shishito peppers gain popularity due to their gentle taste and thin skin, enabling them to absorb flavors readily and cook faster.
How should I store shishito peppers?
While they can sit on your kitchen counter, storing shishito peppers in the fridge will prolong their freshness.
What if I can’t find shishito peppers?
Padrón peppers serve as the closest alternative to shishitos. These Spanish peppers closely resemble shishitos in both appearance and flavor, mostly mild, although approximately 2 out of 10 might have some spice.
Recipe for Charred Shishito Peppers
Using a sizzling hot cast iron pan, achieve an ideal char on these bite-sized peppers, creating a delectable appetizer, side dish, or snack enhanced with flavorful salts.
Type: Appetizer, Side Dish, Snack
Cuisine: Asian
Keywords: Shishito Peppers
Prep Time: 0 minutes
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 20kcalIngredients:
- 8 ounces shishito peppers
- ½ lemon, sliced
- Extra-virgin olive oil
- Kosher or flavored salts
Instructions:
- Heat a large cast iron skillet over high heat until the pan is hot.
- Add the peppers to the hot skillet and cook, turning occasionally. Add a few slices of lemon.
- Cook until the peppers become fragrant and start to blister approximately 5 minutes. Nudge the lemons occasionally to prevent sticking.
- Transfer to a serving bowl and drizzle with a little olive oil. Squeeze more lemon over the peppers and sprinkle with flavored salts.
- Serve immediately.
Nutrition
Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 74mg | Calcium: 10mg | Iron: 0.2mg
