If there’s one appetizer we’re eating on repeat right now, it’s blistered shishito peppers. We make them by the pound —weeknight dinners, lazy weekend lunches, camping and of course for guests or as a last-minute nibble to serve alongside a good drink. They’re fast, dramatic in the pan, and wildly satisfying for something that uses just a handful of ingredients.
If shishitos are new to you, don’t worry. They look a little mysterious, but they’re one of the easiest peppers you’ll ever cook. All you need is a hot skillet, the right fat, and a willingness to let things sizzle.
We Have Been Loving this blistered Shishito pepper recipe for years
Four years ago we old met up with my college roommate and her family at a lake house in Michigan. With five young kids between the two families there was a lot going on but we leaned into really great, simple food to get the most out of out time away.
I remember that we ate lots of amazing food on this trip but the blistered shishito peppers Chris made for dinner one night blew us away. It was just one of those amazing recipes that was so good and so simple. I knew it was going to become a rock star in our home. I had never seen shishitos outside of my MIL’s Korean recipes. It was so easy and salty and perfect with the pork he grilled up for dinner.
Four years ago shishitos were just starting to trend into popularity and they were not always available at mainstream grocery stores so I took up growing them. I brought the peppers on family camping trips and got our friends and family hooked. We do a lot of entertaining and I started adding these to summer cookouts and serving them with simple meat dishes or as a side with our favorite Korean foods.
Now they are a lot easier to get in stores but I’m still growing at least six plants a year because they are SO good and we eat a lot of them through the summer. At least this way I only have to buy them in the winter!
Why Blistered Shishito Peppers Are So Popular Right Now
Shishito peppers have officially crossed over from “cool restaurant appetizer” to something home cooks are confidently throwing into their own skillets. And honestly, it makes sense.
They cook in minutes, feel a little fancy without being fussy, and hit that perfect balance between snacky and special. They’re also endlessly flexible—equally at home next to grilled meat, piled onto a platter for friends, or eaten straight out of the pan while you’re “just checking one.”
Once you start making blistered shishito peppers at home, they tend to become part of the regular rotation.
What Are Shishito Peppers?
Shishito peppers are a small, slender Japanese pepper with thin skin and a gently wrinkled appearance. Most of the time, they’re very mild—think bell pepper territory—but if one is red or turning red beware… That pepper is gonna try to blow smoke out of your ears! Most grocery story bags only have green ones but if you get these at a farmer’s market or grow your own some red peppers are likely!
They originated in Japan and have long been used in simple preparations that let the pepper itself shine: quick blistering, light seasoning, and minimal fuss. Over time, they made their way onto global restaurant menus, especially as small plates and shared appetizers became more popular.
In the U.S., their rise has been fueled by exactly the kind of cooking we love right now—cast iron skillets, high heat, bold flavors, and foods designed to be eaten with your fingers while chatting around the table.
Are Shishito Peppers Hot?
The short answer: mostly no.
Most shishito peppers are mild, with a gentle sweetness and no real heat to speak of. Some people claim that one in ten peppers can be surprisingly spicy. It’s not a slow build—it’s more of a “hello there” moment that keeps things interesting. I totally disagree. It’s a color issue like many varieties of peppers!
From growing these I know that if you leave the pepper on the plant longer it will eventually turn red and spicy. Green peppers are just not fully mature so they are not fully spicy yet.
Where to Buy Shishito Peppers
Shishito peppers are much easier to find than they used to be.
- Grocery stores: More and more mainstream stores carry them year round now! I’ve seen them at Walmart, Albertsons, and Trader Joes. I’m told Whole Foods is also a option and if you have a food Asian Grocery near you that would be a likely source. Shishito peppers are usually sold in small bags near other specialty peppers.
- Farmers markets: This is one of the best places to find really fresh shishitos during peak season.
- Seasonality: They’re most abundant in summer in the US, but availability has expanded a lot in recent years.
Look for peppers that are bright green, glossy, and firm. They shouldn’t be soft and wrinkly – that is a sign of old peppers. Firm = fresh!
How to Make Blistered Shishito Peppers
This is one of those recipes where technique matters more than ingredients. Get the pan hot, don’t crowd it, and trust the process.
Ingredients You’ll Need
- Shishito peppers
- High-heat fat (beef fat, bacon grease, tallow, or another high-smoke-point oil)
- Flaky sea salt (Maldon or similar)
That’s it. Simple food done right.
How to Cook Shishito Peppers on the Stove
A cast iron skillet is ideal here. It holds heat beautifully and gives you the best blistering, but any heavy-bottomed skillet will work.
Start by adding enough fat to lightly coat the bottom of the pan. Preheat it over medium-high heat until the oil is shimmering and genuinely hot. A few drops of water should sizzle and dance immediately—this is not the time for a lukewarm pan. (I’ve seen other recipes cook these slowly on a medium heat and I tested that with bad results. Stick to high heat!)
Add the shishito peppers in a single layer. If they’re piled on top of each other, they’ll steam instead of blister. Let them cook, tossing or flipping occasionally with a spatula, until they’re blistered and browned in spots. You’ll hear popping and sizzling as they cook—that’s exactly what you want.
This usually takes just 2–5 minutes. Once they’re nicely blistered, transfer them to a serving dish and sprinkle generously with flaky salt while they’re still hot.
Tips for Perfectly Blistered Peppers
- Pan temperature matters: If the pan isn’t hot enough, you’ll get limp peppers instead of blistered ones.
- Choose the right fat: Beef fat, bacon grease, and tallow all bring great flavor and handle high heat well. I know seed oils are not popular right now but I will mention they tolerate heat well and work fine for this. Just avoid oils like olive that don’t like high heat!
- Avoid overcrowding: Cook in batches if needed. Crowding leads to steaming, and steaming is the enemy here.
Can You Make Shishito Peppers in the Air Fryer?
Yes… but let’s talk honestly about it.
Air Fryer Shishito Peppers (The Honest Version)
To air fry shishito peppers, toss them lightly with oil and cook them in a preheated air fryer until softened and lightly blistered, shaking the basket once or twice.
It does work – just not well. The peppers will cook through, and you’ll still get something decent. But it is just a little….off…. They blister so evenly that it is just like they got all browned. You loose that char next to the green roasted pepper. You loose the texture.
In my experience the stovetop method is still king. You get better blistering, more dramatic texture, and deeper flavor from direct contact with a hot pan. If you care about those deeply browned spots and that unmistakable sizzle, stick with the skillet.
But – I won’t judge! Air fry if needs must!
How to Serve Blistered Shishito Peppers
Blistered shishito peppers are endlessly adaptable:
- As an appetizer: Set them out hot with plenty of napkins.
- As a side dish: They pair beautifully with grilled meats, fish, or simple rice dishes.
- As a cocktail companion: Salty, snackable, and perfect with something cold in your hand. Think cocktails or mocktails! We LOVE these with icy lemonade!
And a quick note on etiquette: these are finger food. Hold the pepper by the stem, nibble the pepper itself, and discard the stem and seeds when you’re done. It’s casual, a little messy, and completely part of the fun.
Once you make blistered shishito peppers at home, don’t be surprised if they quietly become a staple. They’re simple, fast, and just interesting enough to feel special every single time.
Cooking Equipment for Blistered Shishito Peppers
- I love cooking my shishito peppers in a cast iron skillet. If you don’t have one this is your sign it’s time to get on that band wagon!
- Any spatula or wooden turner will work to blister your shishito peppers. I’ve become very attached to this flexible fish turner in a lot of my skillet recipes!
- If you enjoy growing your food Shishitos are easy to raise – anybody who can grow a bell pepper can grow shishito peppers! Grab some seeds here.
You Might Enjoy Blistered Shishito Peppers With These Recipes
Blistered Shishito Peppers
Ingredients
- 8 oz shishito peppers washed
- High heat cooking oil beef fat, bacon grease, or tallow (see note
- Flaky sea salt to taste Madone or similar
Instructions
- Add a layer of oil to a large cast iron skillet or other favorite skillet. (Enough oil to coat the pan.)
- Preheat the pan and oil over medium-high heat until it is sizzling hot. (The pan is ready when you add a few drops of water and it splatters fiercely.)
- Add the peppers to the hot oil in a single layer.
- Cook the peppers with as high a heat as they can tolerate without burning. Use a spatula to toss and flip peppers frequently until blistered - about 2-5 minutes. Sizzles and pops tell you the peppers are cooking up right.
- When the peppers have plenty of brown blistered area remove them from the pan to a serving dish.
- Sprinkle with Maldon or any flaky sea salt and serve hot as appetizer, side dish or alongside a good cocktail.
- Blistered Shishitos are finger food. Hold the stem and nibble the pepper leaving the seeds attached to the stem to discard. Heads up green shishitos are always completely mild like a bell pepper. But if you happen to get a red one it is going to be seriously spicy!
Helpful Recipe Notes
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Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Behind the Scenes: Food Blogging Life
This year I’ve been sharing snippets of what life is like behind the pretty pictures! Lots of dirty dishes and mess goes with all the great food! These were the first shishito peppers I cooked up for photos. I totally forgot that Jonathan likes his much more blistered than most people do and I cooked them to his preference.
When I went to take photos I realized this was more cooked than I would encourage most people to make these the first time. Thankfully I had more peppers so I cooked up another batch for the photos. Jonathan was thrilled to have so many peppers to eat for dinner that night!
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