This easy blistered shishito pepper recipe is seared in a pan until charred and served with a cold and refreshing peach, yogurt, and ginger sauce.
Don't want a sauce with blistered shishito peppers? Cool, just add salt and pepper to the peppers and pop 'em in your mouth as is.
Once the shishito peppers are in the pan, you may need to turn down the heat. You want them dark and blistered but that does not mean the whole pepper should taste burnt.
It is important to not move the peppers in the pan until they have developed the sear or blister.
Don't have a cast iron skillet or it's just too heavy? Cool. Reduce the heat a little and use a non stick pan.
Don't have or like full fat or Greek yogurt or watching calories? Cool, choose whatever yogurt works for you.
If you have a good blender there is no need to peel the peach. If you're blender isn't that good, peel the peach. If you have leftover peach and yogurt sauce, use it as salad dressing.
If your shishito peppers are hot, you may want to skip the ginger in the sauce recipe as it adds a mild amount of heat.
These local shishito peppers are mild, light, and extremely poppable, especially if you give them a quick "blister" or sear in a hot pan. Eat as a snack or as a side dish to tacos, beans & rice, or nachos.
Shishito peppers originated in Japan (although these are grown locally near my home in Charleston, SC) and are sweet and usually mild. The skin is thin and edible.
Peppers start out as green and change color to red, orange, purple, etc as they ripen due to the breakdown of chlorophyll. All colors are edible.
Things In My Kitchen:
- Cast Iron Skillet from Smithey Ironware. This beautiful silky smooth polished cast iron is designed locally in my beautiful city of Charleston, SC by a friend.
- 10" Cast Iron Skillet from Lodge - a more affordable version (albeit not as cool or smooth!) cast iron pan.
- Professional blender - I love my low profile Vitamix blender but this Ninja is almost as good and tons cheaper.
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Serving Suggestion
Serve this poppable Shishito pepper recipe with complementary flavors and dishes like:
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This easy blistered shishito pepper recipe is seared in a pan until charred and served with a cold and refreshing peach, yogurt, and ginger sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 3 (4 peppers each)
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 12 Shishito peppers
- 1 tablespoon vegetable oil or other high heat oil
- salt
Peach Yogurt Sauce:
- 1 large peach, pitted and diced
- 1 tablespoon honey
- ½ cup full fat yogurt
- ½ teaspoon salt
- 2 teaspoon ginger, minced - optional - leave it out if your shishitos are spicy.
Instructions
- Bring a medium skillet / pan (10" cast iron preferred) to high heat (nearly smokin'). Add a touch of oil to very lightly coat the pan (careful - it's a hot pan!). Toss in peppers and a pinch of salt and cook ~ 2-3 minutes per side or until blistered (~ 5 minutes total). You may need to turn down the heat once the peppers are in the pan.
- Don't crowd the pan or it will steam instead of sear (you may need to cook in batches if your pan is too small). It's tempting, but try not to stir the peppers until they develop the sear or "blister".
- Add all sauce ingredients to a blender and whirl.
- Toss peppers with sauce or add the sauce on the side for dipping. Add salt to taste. Happy Eating! Beckie
Notes
- Don't have or like full fat or Greek yogurt or watching calories? Cool, choose whatever yogurt works for you.
- Once the peppers are in the pan, you may need to turn down the heat. You want them dark and blistered but that does not mean the whole pepper should taste burnt.
- Don't have a cast iron skillet or it's just too heavy? Cool. Reduce the heat and use a non stick pan.
- If you have leftover peach and yogurt sauce, use it as a salad dressing.
- If you have a good blender there is no need to peel the peach. If you're blender isn't that good, peel the peach.