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Blistered Shishito Peppers


Spice things up tonight. Shishito peppers, the Japanese cousin to Spain’s famed Padrón peppers, can pack in a punch, whether you’re looking for a snack or side dish. This recipe, Blistered Shishito Peppers, is quick and easy to make–and naturally irresistible. Warning: once you eat one, you may not be able to stop.


  • 4-5 cups of Shishito peppers (Gale’s special note–do not inadvertently use Serrano peppers as a substitute unless you like it really hot!)
  • 3 tablespoons of any of the following choices: (3 tablespoons olive oil or 2 tablespoons of olive oil and 1 tablespoon of sesame oil or 3 tablespoons of butter)
  • 1/2 lime (optional)
  • Sea salt to taste


Rinse and dry 4-5 cups of Shishito peppers. These peppers can be found at Asian markets, Whole Foods, specialty stores and some regular markets. Sometimes the peppers come in various container sizes, while at other stores you can purchase bulk.

Heat a pan over medium-high heat. The pan should be large enough so that the peppers are no more than two deep in the pan. Add the cooking oil or butter of your choice. After the oil is hot, place the peppers into the oil and begin tossing them at once, in order to coat evenly with the oil. Using a pair of tongs works well.

Continue to toss the peppers until they begin to char and soften. Just before removing from the pan, squeeze the lime across the peppers and toss one more time. Sprinkle with salt to taste.

These peppers can be served hot as a side dish or chilled and taken as an appetizer to a party.