Blistered Japanese shishito peppers are absolutely addicting accompanied with a spicy margarita. They’re insanely easy to prepare pan-fried in oil, soy sauce, maggi seasoning, and lime juice — just add a sprinkle of salt and enjoy. They are a quick-to-cook appetizer or side.
I often order blistered shishito peppers at a Japanese restaurant. When I make them at home I blister them similarly to chiles toreados, traditionally made with jalapeños or padron peppers. The flavors remind me of Cebollitas Asadas (Grilled Green Onions). The soy sauce and fresh lime juice really make these shishito peppers irresistible.
Where to buy shishito peppers?
I have seen shishito peppers at chile stands, farmers markets, Whole Foods, and guess where else…Amazon. If you are unable to buy locally try Amazon for super fresh Shishito Peppers.
How spicy are shishito peppers?
Shishito peppers are bright, flavorful, and a tad sweet and for the most part very mild, but once in a while you’ll find a spicy one in the bunch.
Blistered Shishito Peppers
- Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.
- Place peppers and drizzle with soy sauce, Maggi seasoning, and lime juice.
- Cook peppers, turning occasionally, until they begin to blister on all sides.
- Sprinkle with salt and serve immediately.