Don’t let the nine-minute cook time fool you, Blistered Shishito Peppers are one of those appetizers that tastes way better than the effort it takes to make them. A screaming hot cast iron, a little sesame oil, and seven minutes is genuinely all it takes to get something smoky, charred, tender, and completely addictive on the table. They’re smoky, slightly charred, a little chewy, and completely impossible to stop eating.
This is my go-to when people are coming over and I haven’t had time to think about appetizers. An bag of shishito peppers, a teaspoon of sesame oil, a ripping hot pan, and you’re done in under ten minutes. I’ve served these at dinner parties alongside as part of a delicious spread and they always disappear first. A little soy sauce for dipping is all you need. Want more easy appetizers? Check out my Whipped Cottage Cheese Dip and my Baked Cream Cheese 2 Ways.
😍 Why You’ll Love These Blistered Shishito Peppers
Under 10 minutes, start to finish: Appetizers don’t get more low-effort than this—two minutes of prep, seven minutes in the pan.
That blister is everything: A screaming hot cast iron creates the smoky, charred skin that makes these blistered shishito peppers what they are.
Crowd-pleasing: There’s something about the mix of smoky, salty, and savory that makes people reach for more without even thinking about it.
The roulette factor: Most are mild and totally approachable, but every now and then one brings the heat. It keeps everyone on their toes.
🌶️ Ingredients You’ll Need To Make These Blistered Shishito Peppers
Shishito peppers: look for them near the specialty produce at most grocery stores.
Sesame oil: just a teaspoon tossed with the peppers before they hit the pan. It adds a subtle, nutty depth that pairs well with the char.
Flaky salt: it goes on right at the end and that little crunch of salt on the blistered skin is a big part of what makes these so good.
Sesame seeds: mostly for looks, but they add a nice finishing touch and a tiny bit of texture.
Soy sauce: this is the perfect pairing for dipping.
✔ How To Cook Shishito Peppers
In a large bowl toss the peppers with sesame oil. Heat a large cast-iron skillet over high heat.
Add the peppers in a single layer to the dry skillet and stir occasionally until tender and blistering, about 6-7 minutes.
Sammy’s Tips for Blistered Shishito Peppers
- When a drop of water smokes on the surface of the pan, you know it’s hot enough.
- Try to keep the peppers in a single layer to allow them to cook and blister as evenly as possible.
Transfer peppers to a plate and season with flaky salt and garnish with sesame seeds. Serve with soy sauce for dipping.
🗒 Variations
Garlic butter finish: toss the blistered peppers with a small knob of butter and a minced garlic clove right after they come off the heat for a richer, more indulgent version.
Chili crisp: drizzle a little chili crisp over the finished peppers instead of (or in addition to) the soy sauce.
🗒 Substitutions
No cast iron? A stainless steel works well too—just make sure it’s properly preheated. Non-stick won’t give you the same char.
Sesame oil: a neutral oil like avocado or grapeseed works fine if that’s what you have, though you’ll lose a little of that nutty depth.
Soy sauce swap: coconut aminos work great here if you’re avoiding soy and/or gluten.
🍴 Leftovers? Lucky You.
Store any leftovers in an airtight container in the fridge for up to two days. Reheat in a hot dry pan for a couple of minutes to bring back some of that char, or just eat them cold. They’re still pretty good straight from the fridge. Microwaving is fine in a pinch but they’ll lose their texture.
🤔 FAQ’S
Are shishito peppers spicy?
Most of the time, no. Sshishito peppers are usually mild. But every once in a while one pack a real punch of heat with no warning.
Why are my shishito peppers not blistering?
It usually comes down to pan temperature. Your cast iron needs to be very hot before the peppers go in. If the pan isn’t hot enough, the peppers will steam instead of blister and you’ll lose that smoky char. Also make sure they’re in a single layer and not crowded.
Do I need to remove the stems before cooking?
Nope! The stems are what you hold onto while you eat them — think of them as a little handle. Just cook them whole and use the stem to dip.
Can I make these ahead of time?
They’re really best eaten right away while they’re hot and still have that fresh char on them. That said, you can reheat leftovers in a hot dry pan for a couple of minutes and they’ll come back to life pretty well.
Where do I find shishito peppers?
Most well-stocked grocery stores carry them near the specialty or organic produce section, usually sold in small bags.
👩🍳 Hungry For More?
If you loved this Blistered Shishito Peppers recipe, then make sure to check out a few of my other appetizers recipes you may also love:
- Baked Cream Cheese 2 Ways
- Bacon Wrapped Water Chestnuts
- Roasted Red Peppers
- Brie Bites with Red Pepper Jelly
- Stuffed Mushrooms with Bacon and Boursin
- Burrata with Shaved Tomatoes
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this blistered shishito peppers recipe (or any recipe of mine) don’t forget to leave a review.
Blistered Shishito Peppers
Ingredients
- 1 8oz bag shishito peppers , equivalent to 227 grams
- 1 tsp sesame oil
- flaky salt, to garnish
- sesame seeds, to garnish
- soy sauce, for dipping
Instructions
- In a large bowl toss the peppers with sesame oil.
- Heat a large cast-iron skillet over high heat.*When a drop of water smokes on the surface of the pan, you know it's hot enough.
- Add the peppers in a single layer to the dry skillet and stir occasionally until tender and blistering, about 6-7 minutes.*Try to keep the peppers in a single layer to allow them to cook and blister as evenly as possible.You’ll know the peppers are done when they’re tender and have deep golden blisters, with a few charred spots, and they smell lightly smoky.
- Transfer peppers to a plate, season with flaky salt and garnish with sesame seeds.
- Serve with soy sauce for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Are you following me on Instagram, TikTok, and Pinterest? Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
So addictive!
This worked exactly as written, thanks!