This blistered shishito pepper recipe is an inexpensive and tasty side dish or finger food that's ready in a matter of minutes! Get ready for the best shishito peppers you'll ever have.
I'm a sucker for spicy peppers. I think it's safe to say that my favorite side dish is these blistered shishito peppers. They're spicy, tangy, crunchy, smoky, and oh-so-perfect. I've been making blistered shishito peppers for ages but this is my go-to 5-minute recipe that I make multiple times per week.
My local grocer basically gives the peppers away, a pint is never more than $1 making them a huge steal. Especially when you consider that most Japanese restaurants, sushi bars, and Spanish tapas bars charge $10 minimum for a small plate. Home cooking for the win!
I start by blistering the peppers in a hot pan with a bit of oil. Lately, I'm really loving a sesame chili oil combo. Once they're nice and blistered I add a few big dashes of Acid Leagues Ramen Broth and finish off with a sprinkle of flaky smoked black sea salt for a hint of smokiness. Talk about perfection.
🌶 Ingredients
Just 4 ingredients are all you need to make this easy vegan side dish!
- Shisito peppers - a Japanese pepper cultivar of chili pepper that is small and relatively mild. Only 1 in 15 have any amount of heat.
- Sesame chili oil - I used the Trader Joe brand sesame chili oil and love it! You can use straight sesame oil too.
- Ramen broth - I love the complex flavor that the ramen broth infuses into the shishito peppers, it's simply divine. If you can't find the ramen broth, you could use soy sauce mixed with a pinch of garlic and ginger and maybe a squeeze or lemon juice or lime juice, or even a small splash of rice wine vinegar.
- Flaky smoked sea salt
Really though, you can't go wrong. As long as you have shishito peppers, oil, and salt, you can make these. Tasty sauce not required.
🔪 Instructions
- Heat a stainless steel skillet over high heat. You want a screaming hot pan.
- Once hot, drizzle in a little oil then add in the peppers to the hot oil, toss to coat the peppers in oil then allow the peppers to blister for 3-4 minutes before tossing again.
- Once the peppers are blistered on all sides, turn the heat down to medium-high heat add a few good dashes of the ramen broth (about 2-3 tablespoons) to deglaze the pan. Toss to combine. Cook another minute over medium heat.
- Transfer the peppers to a serving dish and drizzle with a touch more chili oil and sprinkle with flaky salt, serve immediately.
FAQ
Are shishito peppers spicy?
Shishito peppers are semi-sweet, with roughly 1 in 15 packing a bit more heat. It's a bit like Russian roulette, though I always find it fun to try and find the spicy pepper in the bunch.
Shishito peppers range from 100 to 1,000 Scoville heat units, which is hotter than bell peppers but much milder than jalapeno peppers, which range from 2,500 to 8,000 Scovilles.
Can I use Padrón peppers?
You can! I find Padron peppers to be a perfect stand-in. Blistered shishitos taste a bit like green bell peppers, have more seeds, and have less of a chance to be spicy, about 1-15 vs 1-10. In the scope of the Scoville scale, Padron peppers range between 500 and 2,000 Scovilles.
You should be able to find either pepper at your local grocery stores, farmer's markets when in season (shishito peppers are in peak season in summer and early fall), and Whole Foods pretty much year-round.
What if I can't find the ramen broth?
See above in the ingredient section for applicable substitutes.
Can I eat the shishito pepper seeds?
Totally! No need to remove the seeds in these fun little peppers.
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📖 RECIPE
📖 Recipe
Blistered Shishito Peppers
Ingredients
- 1 pint Shishito peppers
- 2 teaspoons chili sesame oil
- 2 tablespoons ramen broth concentrate
- 1 teaspoon flaky smoked sea salt
Instructions
- Heat a stainless steel skillet over high heat. You want a screaming hot pan.
- Once hot, drizzle in the oil, toss to coat the peppers in oil then allow the peppers to blister for 3-4 minutes before tossing again.
- Once the peppers are blistered on all sides, turn the heat down to medium-high heat add a few good dashes of the ramen broth (about 2-3 tablespoons) to deglaze the pan. Toss to combine. Cook another minute over medium heat.
- Transfer the peppers to a serving dish and drizzle with a touch more chili oil and sprinkle with flaky salt, serve immediately.
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