This blistered shishito peppers recipe is quick and easy. Sear shishito peppers in a cast iron pan around 5 minutes or until shishito skin is charred on all sides.
These local shishito peppers are mild, light, and extremely poppable, especially if you give them a quick blister or sear in a cast iron skillet.
How To Blister Shishito Peppers In Cast Iron
Cast iron pans are perfect for blistering shishito peppers because they retain a lot of even heat throughout the pan.
Having said that, any high heat pan (like stainless steel) will also work for searing shishito peppers.
Shishito peppers can also broiled on a sheet pan with a high heat oil like vegetable oil, salt, and pepper for ~5 minutes or until charred and blistered.
Lastly, shishito peppers can be blistered by grilling or roasting them.
What To Serve With Blistered Shishito Peppers
This blistered shishito peppers recipe can be eaten plain or with a sauce with yogurt, mayonnaise (aioli), or with a sesame oil and soy dipping sauce.
Check out my Peach Yogurt Sauce recipe - it'll cool down the shishito peppers if they end up being too spicy.
Eat blistered shishito peppers as a snack, appetizer, or as a side dish to tacos, beans and rice, or nachos.
The Quick Low Down on Shishito Peppers
Shishito peppers originated in Japan, although these peppers are grown locally near my home in Charleston, SC.
The skin is thin and edible. Shishitos are sweet and usually mild. Having said that, it can be kinda like roulette with the occasional shishito being spicy.
Shishito 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.
Seared Cast Iron Shishito Peppers FAQ
Nope. Definitely not when blistering shishito peppers whole. The seeds and white membrane of shishitos are generally mild and do not need to be removed even for other recipes.
Nope. Generally not, but occasionally there are spicy shishito peppers. Less than 1 in 10 shishito peppers are spicy. Great news - 9 out of 10 are mild!
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.
- Cast iron skillet from Lodge - a more affordable version (albeit not as cool or smooth!) cast iron pan.
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Cast Iron Blistered Shishito Peppers
EatSimpleFood.com
These local shishito peppers are mild, light, and extremely poppable, especially if you give them a quick "blister" or sear in a hot pan.
- Total Time: 20 minutes
- Yield: 5 1x
Ingredients
- 1 Tbsp vegetable oil
- 1 lb shishito peppers
- salt
- pepper
Instructions
- Bring a large skillet / pan (12" cast iron
preferred) to high heat (nearly smokin'). Add a touch of oil (careful - it's a hot pan!). - Add peppers to the pan in a single layer and a pinch of salt and cook ~ 2-3 minutes per side or until blistered (~ 5-7 minutes total). You may need to turn down the heat once the peppers are in the pan if it's burning instead of blistering.
- 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 don't stir the peppers until they develop the sear or "blister".
- Add salt to taste. Happy Eating! Beckie
preferred) to high heat (nearly smokin'). Add a touch of oil (careful - it's a hot pan!). Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Serving Suggestion
Serve this Blistered Shishito Pepper recipe with a complementary dish like:
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