Blistered and charred shishito peppers sizzling in a white wok.

Shishito Peppers

Shishito peppers are an easy way to add a gourmet touch to any meal. Bite into these delightful peppers lightly seared with char marks, coated in seasoning and tossed in sesame oil for an exciting mingling of flavors.

The flavor profile of blistered shishito’s are deceptively complex and would fool anyone into thinking that level of deliciousness is unattainable at home. My recipe features a no-fuss preparation that’s ready in 15 minutes.

Preparing Blistered Shishito Peppers

Shishito peppers are rarely spicy and can be cooked and eaten with the seeds still in there. For this recipe, simply wash the peppers and place in a hot skillet to get a sear.

The key to beautifully blistered shishito’s is to frequently turn the peppers as they brown. Don’t be alarmed and pull the peppers off heat when the peppers start to pop and burst – it’s a sign they’re almost done. Cook the peppers long enough to soften the tough skin. For my recipe that’s around 15 minutes.

Shishito peppers offer the perfect vehicle to carry a nice char and subtle spice.

Coating the shishitos in seasoning just before removing from heat will allow the spices to stick to the peppers and pack more flavor into each bite.

Blistered shishitos complement Asian inspired dishes particularly well. I like serving them with Tofu Summer Rolls for an easy lunch. If you recreate this recipe, leave a comment to let me know how you like to eat shishito peppers!

Charred Japanese shishito peppers in a wok on a wooden serving board.
Yield: 2 Servings

Blistered Shishito Peppers

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Blistered shishito peppers are the perfect side or appetizer to any meal. Charred shishitos have a major craveability factor that develops in a matter of minutes.


  • 6 oz. Shishito Peppers
  • 1/2 Tablespoon Olive Oil
  • 1/4 - 1/2 Teaspoon Garlic Powder
  • Salt & Pepper To Season
  • 1/2 Tablespoon Toasted Sesame Oil



  1. Rinse and dry the shishito peppers.
  2. Heat olive oil in a skillet on medium-high heat.


  1. Add shishito peppers to the hot skillet and coat in oil.
  2. As the shishito peppers cook, the skin will blister and soften. Keep turning the peppers so they do not overcook. I've found that flipping the peppers with tongs works best. The goal is to get an even char on both sides. Don't be afraid if the peppers burst and sizzle as they cook, it means they're almost ready!
  3. The shishitos are cooked when they are limp and have a nice char. I blister them in the pan for around 15 minutes.
  4. A few minutes before pulling off heat, toss add salt, pepper and garlic powder, making sure the peppers are evenly coated in seasoning. Remove off heat.


  1. Move the peppers into a serving bowl.
  2. To add another level of flavor, toss the shishitos in toasted sesame oil. Serve immediately as an appetizer or side.


Coating the shishitos in seasoning just before removing from heat will allow the spices to stick to the peppers and pack more flavor into each bite.

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Nutrition Information



Serving Size

14 Shishito Peppers

Amount Per Serving Calories 90Total Fat 7gCarbohydrates 8gSugar 4gProtein 2g

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