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Blistered Shishito Peppers with Crunchy Salt

A super quick and easy finger food appetizer or side dish that’s delicious in an unforgettable way.

Blistered Shishito Peppers with Crunchy Salt

Blistered (or roasted) shishito peppers topped with coarse salt and dipped in a sauce make the best finger food appetizer, side dish or even snack.

The smoky, mildly sweet pepper taste with crunchy salt is addicting.

And when dipped in a cool creamy sauce like ranch dressing, they’re so good.

One thing about these delicious peppers is that every once in awhile, there’s a hot one.

The odds of getting a spicy one is about 1 out of every 8 to 10 peppers.

The hot ones may set your mouth on fire but just for a little bit, kind of like when eating wasabi where after the initial impact of heat, you keep coming back for more.

All the more reason to have a cool creamy dipping sauce close by.

Blistered Shishito Peppers on skillet

When are Shishito Peppers in Season?

Shishito peppers are available all year long and are in peak season during the summer and early fall.

Other Names for Shishito Peppers

Shishito peppers may also be referred to as “Japanese peppers”, “Korean peppers“, “groundcherry peppers” or “lion head peppers”.

Where to Find Shishito Peppers

Shishito peppers can be found at Asian, Persian, ranch or farmers markets.

And they’re also available in some grocery stores (either by the hot peppers or in the International vegetable/fruit section).

Shishito peppers are sold by the bulk (where shoppers can select their own) or they’re prepackaged in a bag like in the picture of ingredients below.

If shishito peppers aren’t available, a good substitution is Spanish padron peppers.  They’re very similar to shishito peppers and also have a mild and slightly sweet taste.

How to Pick the Best Shishito Peppers

The fresher the better so try to pick the peppers that are bright green and firm.

Also, check out the stems and try to pick the peppers with stems that are fresh looking and green, rather than dried up and brown.

How to Cook Shishito Peppers

These peppers are best when cooked quickly and on high heat so that they blister or char (for a smoky flavor) while at the same time the peppers still have some firmness to them.

If shishito peppers are cooked too slowly on low heat, the texture may be soft and soggy with very little char.

The idea is to char or blister all sides of the peppers as quick as possible.

This can be done by roasting, broiling, grilling, or searing them in a hot skillet.

In this recipe, the shishito peppers are added to a preheated iron skillet and then cooked in the oven under the broiler.

This way the peppers char on the top and bottom.

For the Oil – In this recipe olive oil is used but other options include avocado oil, peanut oil or grapeseed oil.

Blistered Shishito Peppers with Crunchy Salt

How to Serve Shishito Peppers

Shishito peppers should be served right away because the longer they sit the softer they’ll get.

Serve topped with crunchy or coarse salt such as kosher salt, Himalayan salt, sea salt or flueur de del (translates to “flower of salt” and is sea salt that’s hand-harvested from tidal pools off the coast of Brittany France).

And serve these peppers with a side of cool creamy dipping sauce such as ranch dressing.

Here are more recipes with peppers you may like “Double-the-Cheese Nacho Jalapeno Garlic Bread“, “Jalapeno and Cheese Taquitos” and “Nacho Jalapeno Deviled Eggs“.

Let’s check out the ingredients.

Blistered Shishito Pepper ingredients

Shishito peppers, olive oil*, fresh lemon juice, kosher salt and ground black pepper (*other options for oil include avocado oil, peanut oil or grapeseed oil)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s How to Make It.

Preheat the oven on broil.

Shishito peppers in colander

Rinsed shishito peppers in colander

Preparing the Peppers – Thoroughly wash the shishito peppers.

Shishito peppers on paper towel

Then lay them onto a paper towel-lined plate and pat them dry.

Shishito peppers in bowl

To a medium to large size bowl, add the peppers…

Add olive oil to shishito peppers

…olive oil…

Add lemon juice to shishito peppers

…fresh squeezed lemon juice…

Add salt to shishito peppers

…kosher salt (or other type of coarse salt)

Add pepper to shishito peppers

…and ground black pepper.

Mix shishito peppers in bowl

Toss the peppers until they’re evenly coated with the oil mixture.

Set aside for a moment.

Cast iron skillet on stove top

Preparing the Skillet – On the stove top, heat the skillet.

TIP – If the skillet starts to smoke, turn off the heat and using sturdy hot mitts, move the skillet to an unused burner.

After the skillet is hot, turn off the heat.

Iron skillet on wood tray

To the hot skillet,

Add shishito peppers on skillet

…using tongs, carefully add the shishito peppers

Add shishito peppers on skillet

…arranging them in a single layer.

Shishito peppers on skillet

TIP – Reserve the liquid left in the bowl that the peppers were in for use later.

Shishito peppers on skillet in oven

Broiling the Peppers – Using sturdy hot mitts, carefully put the skillet with the peppers in the preheated oven on the top rack to broil.

Blistered Shishito Peppers on skillet

Cook under the broiler until the tops of the peppers are blistered or charred (about 3 minutes).

Watch the peppers closely to make sure they don’t burn.

Blistered Shishito Peppers on skillet

Using sturdy hot mitts, carefully remove the peppers from the oven and if they’re not already blistered on the bottom, using tongs, carefully turn the peppers over and put them back under the broiler and cook until the top (was the bottom) gets blistered or charred (about 1 minute).

Watch the peppers closely to make sure they don’t burn.

Blistered Shishito Peppers with Crunchy Salt

Serving the Peppers – Serve right away.

When the peppers are in the serving dishes, drizzle the remaining liquid from the mixing bowl on top of the peppers and top with kosher salt (or other coarse salt).

Blistered Shishito Peppers with Crunchy Salt

Serve with a side of cool creamy dipping sauce such as ranch dressing.

Blistered Shishito Peppers with Crunchy Salt

Then time to dig in…

Blistered Shishito Peppers with Crunchy Salt

…and enjoy each and every bite.

And if you’re the lucky one to get the rogue hot pepper, it may just have you coming back for more.

Blistered Shishito Peppers with Crunchy Salt

Thank you so much for stopping by CCC!

Here are More Finger Food Appetizer Recipes You May Like:

Spicy Chicken and Lime Taquitos

Tempura Shrimp with Honey Mustard Dipping Sauce

Brie and Olive Tapenade Nachos

Grilled Cheese Roll Ups

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Blistered Shishito peppers on skillet

Blistered Shishito Peppers with Crunchy Salt

A super quick and easy appetizer or side dish that's a crowd pleaser every time.
Print Pin
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Japanese
Keyword: Shishito Peppers
Servings: 4

Equipment

  • Large heavy skillet (such as an iron skillet). Not a non-stick skillet.

Ingredients

For the Shishito Peppers:

  • 1 package (8 ounces) Shishito peppers (about 3 heaping cups) thoroughly washed and patted dry
  • 2 tablespoons olive oil other options for oil include avocado oil, peanut oil or grapeseed oil
  • 1/2 Lemon juiced
  • 1/2 teaspoon kosher salt or other coarse salt such as himalayan salt or sea salt
  • 3 pinches ground black pepper

For the Topping:

  • Kosher salt or other coarse salt such as himalayan salt or sea salt

Instructions

  • Preparing the Peppers - To a medium to large size bowl, add the peppers, olive oil, fresh lemon juice, kosher salt and pepper.
  • Toss the peppers until they're evenly coated with the oil mixture. Set aside for a moment.
  • Preparing the Skillet - On the stove top, heat the skillet.
    If the skillet starts to smoke, turn off the heat and using sturdy hot mitts, move the skillet to an unused burner.
    After the skillet is hot, turn off the heat.
  • To the hot skillet, using tongs, carefully add the shishito peppers arranging them in a single layer. Reserve the liquid left in the bowl that the peppers were in for use later.
  • Broiling the Peppers - Using sturdy hot mitts, carefully put the skillet with the peppers in the preheated oven on the top rack to broil.
  • Cook under the broiler until the tops of the peppers are blistered or charred (about 3 minutes).
    Watch the peppers closely to make sure they don't burn.
  • Using sturdy hot mitts, carefully remove the peppers from the oven and if they're not already blistered on the bottom, using tongs, carefully turn the peppers over and put them back under the broiler and cook until the top (was the bottom) gets blistered or charred (about 1 minute).
    Watch the peppers closely to make sure they don't burn.
  • Serving the Peppers - Serve right away.
    When the peppers are in the serving dishes, drizzle the remaining liquid from the mixing bowl on top of the peppers and top with kosher salt (or other coarse salt).
  • Serve with a side of cool creamy dipping sauce such as ranch dressing.

Notes

TIPS

  1. If the skillet starts to smoke when heating it up on the stove top, turn off the heat and using sturdy hot mitts, move the skillet to an unused burner.
  2. Reserve the liquid left in the bowl that the peppers were in for use when they're served.
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