Get ready for a taste sensation with Blistered Shishito Peppers! You’ll want to add them to your meals time and time again.
I recently had blistered shishito peppers as a side dish at a restaurant, and they blew my mind. It was one of those “aha” moments that make you wonder why you never thought to make this at home. Well, I can now say that it has changed, as making these little wrinkled beauties is something I do regularly. Shishitos are a mild pepper that makes a great accompaniment to any meal, and also serves as a quick, grab-and-go snack.
One of the fun parts of eating these smoky shishitos is that you never know if you’ll get one of the rare spicy peppers. It’s a game of chance, and while the heat of a hot shishito won’t set your mouth on fire, it does make eating them interesting and exciting.
Shishito peppers can also be blistered by broiling in the oven. After coating them with olive oil and a sprinkle of salt, arrange the peppers on a parchment-lined baking sheet and place them under the broiler for one to two minutes per side, watching them closely so they don’t burn. They cook quickly, so don’t walk away from the oven.
Other cooking options for blistering shishitos include roasting at 425˚F for five minutes, then flipping and roasting the other side for a minute or two until charred, or grilling covered, flipping every minute to avoid burning. You can also prepare them in an air fryer, cooking for six to nine minutes, flipping or shaking them halfway through. The main thing to remember is to dry the peppers well after rinsing them to ensure proper blistering.
Are Blistered Shishito Peppers Healthy?
Blistered shishito peppers are considered a healthy dietary option due to their low calorie, carbohydrate, sodium, fat, sugar, and cholesterol content. Peppers provide vitamins, antioxidants, minerals, and other nutrients. Meanwhile, olive oil contains monounsaturated fats, which are beneficial for heart health. Shishito peppers are ideal for low-carb, paleo, and keto diets, so feel free to dig in and enjoy.
Add Variety To The Taste Of Shishito Peppers
Shishito peppers lend themselves to many flavor boosts, and a simple one is adding lemon zest as soon as you remove them from the heat. That salty, lemony flavor gives them quite a tang. Alternatively, lemon zest, garlic powder, and Parmesan cheese make another great topping once the peppers are blistered. Cajun spice, lime, and garlic are a tasty option, too. Swap coconut oil for the olive oil for a different flavor profile.
Another excellent option for imparting wonderful flavor is coating the peppers with a glaze of soy sauce (including gluten-free versions), sesame oil, garlic, and sesame seeds. Cayenne, crushed red pepper flakes, hot sauce, or sriracha can be added for a bit of heat. Apply the glaze after cooking, not before.
FAQs & Tips
How Do I Store Leftovers?
Although best eaten fresh to avoid them becoming soggy, leftover blistered shishito peppers can be cooled to room temperature and then refrigerated in an airtight container for up to 3 days. Enjoy them cold or reheat them in a hot skillet for 1-2 minutes.
Should I Poke Holes In The Peppers Before Cooking?
Although it is not necessary, some people like to poke tiny holes in the shishito peppers to help the steam release during cooking, facilitating even blistering. I’ve tried both methods and did not detect a significant difference between them.
Are Shishito Peppers Spicy?
Shishito peppers are not considered spicy, as their Scoville Heat Unit (SHU) rating ranges from 50 to 200. However, it is said that one out of every ten to twenty peppers can reach as high as 2,500 SHU, making it comparable to a mild jalapeño.
Serving Suggestions
Making a delicious dip to accompany the blistered shishito peppers is a great idea. Some of my favorites are Chipotle Aioli, Avocado Ranch Dressing, and Greek Yogurt Dip. These peppers are great for a game day party, along with Lemon-Pepper Chicken Wings, Crab Balls, and Prosciutto And Melon. Whatever cuisine you are making, shishito peppers can be a delicious accompaniment.
Ingredients
- 8 ounces shishito peppers
- 1 tablespoon extra-virgin olive oil
- Kosher salt to taste
- Lemon wedges for serving
- Honey optional (for drizzling)
Instructions
- Wash the shishito peppers and dry them using a clean towel. Put them in a bowl and drizzle olive oil over them. Toss to coat the peppers evenly with a pinch of salt.
- Heat a dry skillet over medium-high heat. Arrange peppers in a single layer and cook undisturbed for 2 minutes. Stir occasionally for 6-10 minutes until soft with charred spots.
- Transfer the peppers to a serving tray and squeeze fresh lemon juice over them, then adjust the salt. If desired, drizzle honey on top. Serve immediately while warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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