Blistered Pan-Roasted Shishito Peppers
Bright, flavorful, sweet, and spicy, these Blistered Pan-Roasted Shishito Peppers are absolutely addicting, especially when accompanied by a spicy margarita. They’re insanely easy to prepare — all you need are a handful of ingredients and 10 minutes!
Learn how to make this simple shishito pepper recipe for the perfect Japanese-Mexican appetizer or side dish.
Why I Love This Recipe
I often order blistered shishito peppers whenever I’m at a Japanese restaurant. You might think it’s crazy to eat a big bowlful of chiles as a starter, but they’re utterly delectable. You seriously can’t have just one! Seriously, you need to give them a try. Once you do, you’ll see what I mean.
The flavor of these pan-roasted peppers reminds me of Cebollitas Asadas (Grilled Green Onions). For the most part, these gorgeous green goddesses are sweet, bright, and super flavorful, but every once in awhile you get a spicy one in the bunch. It’s like playing Russian roulette with your tastebuds!
When I cook shishito peppers at home, I blister them similarly to chiles toreados, traditionally made with jalapeños or Padron peppers. The recipe is so simple; all you need are 6 ingredients, a heavy (preferably cast-iron) pan, and about 10 minutes to blister these babies.
Aside from being simple, easy, and endlessly poppable, these tasty pan-roasted shishito peppers are also quite nourishing. I mean, you’re eating a bowlful of veggies, for goodness sakes! Next time you see them at the store, give these delicious little Japanese peppers a try. I have a feeling you’ll be instantly hooked.
Ingredients & Substitutions
As promised, you don’t need much to make these blistered chiles. Here’s your ingredient list:
- Extra-Virgin Olive Oil – No need to bust out the expensive finishing oil here. Your regular cooking oil will do just fine! You can also swap in the neutral oil of your choice.
- Shishito Peppers – You can also use Padrón chiles, banana peppers, or mini bell peppers.
- Low Sodium Soy Sauce – You can also use regular soy sauce, but you’ll cut back on the salt you add. Tamari is a great option if you’re gluten-free. You can also try using Bragg’s liquid aminos (not gluten-free) or coconut aminos (gluten-free) if soy is off the table.
- Maggi Seasoning – If you’ve yet to try the delightful umami bomb that is Maggi Seasoning, I strongly encourage you to give it a try. That said, feel free to swap in a 50/50 split of soy sauce and Worcestershire sauce, or Kitchen Bouquet instead, or omit it and just use extra soy sauce.
- Lime – Make sure to use fresh lime here for the best flavor. You can also use lemon if you prefer!
- Sea Salt – A little extra seasoning at the end makes these shishitos truly irresistible.
How To Cook Shishito Peppers
You’re going to flip when you see just how easy it is to pan-roast shishito peppers at home. Watch this video and read the simple steps below to see how it’s done:
Step 1: Heat Oil in a large cast-iron skillet (or another heavy skillet) over medium-high heat.
Step 2: Add Peppers and Liquids. When the oil is shimmering, carefully add the peppers and drizzle with soy sauce, Maggi seasoning, and lime juice.
Step 3: Cook Peppers, turning occasionally, until they begin to blister on all sides.
Step 4: Sprinkle & Serve. Sprinkle with salt and serve immediately. Enjoy!
- After washing the peppers, be sure to dry them very thoroughly with a clean kitchen towel. You don’t want the oil to spatter when you add them to the pan!
- Don’t be tempted to crank the heat to high, especially if you’re using olive oil. Olive oil will begin to smoke and burn at about 374-405F, which will make the kitchen far less fun to be in. If you’re using high heat, swap in a high smoke point oil like avocado, grapeseed, or peanut.
- Don’t stir too frequently. You want to give the chiles time to blister, so let them stay put for about a minute or two per side.
While I’ll happily gobble up a whole bowl of these roasted shishitos all by themselves, there’s plenty of things they pair nicely with including:
- Spicy Tuna Poke Bowls
- Baja Style Chipotle Sauce (perfect for dipping the shishitos in!)
- Lemon Butter Fish
- Veggie Torta with Grilled Portobello Mushrooms
- Grilled Tri-Tip Steak with Spicy Seared Brussels Sprouts
- Spicy Roasted Green Chile Hummus
Frequently Asked Questions
I have seen shishito peppers at chile stands, farmers markets, Whole Foods, Trader Joe’s, and guess where else…Amazon! If you are unable to buy locally, try Amazon for super fresh Shishito Peppers.
Shishito peppers are bright, flavorful, a tad sweet, and, for the most part, very mild. But once in a while, about 1 out of 10 peppers, you’ll find a spicy one that’ll light your mouth up like fireworks on the 4th of July. It’s actually quite fun playing pepper roulette, especially if you’re a fan of moderately spicy flavors.
Shishito peppers, when eaten raw, their flavor has a hint of sweetness and their texture is crisp like a green pepper.
More Easy Appetizer Recipes
If you tried these Blistered, Pan-Roasted Shishito Peppers, let me know how they turned out by rating and reviewing it below. You can also always feel free to tag me in your social media posts — I love seeing your creations and cheering you on!
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Blistered Japanese Shishito Peppers
- 1 tablespoon extra-virgin olive oil
- 2 cups Shishito Peppers or Padrón chiles
- 1 teaspoon low sodium soy sauce
- 1 teaspoon Maggi seasoning
- 1 lime, juiced
- Sea salt
- 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.
Photography by Jenna Sparks
Originally published: October 2019.