Blistered Shishito Peppers are the perfect finger food! Quickly sear them in a cast iron pan and serve with this tasty Sriracha Aioli dipping sauce for a delicious, healthy snack!
Watch out! These shishito peppers are addicting! (They’re almost too easy to make.) These smoky peppers are great as a starter, side dish, or for tapas!
What are shishito peppers anyway?
Shishito peppers are a mildly spicy, East Asian pepper variety of the species capsicum annuum. Shishitos range from 100 to 1,000 Scoville heat units, which is hotter than bell peppers but much milder than jalapeños. However, about one in every eight peppers is spicy, so be prepared! I picked up a carton of shishito peppers from my local Trader Joe’s.
How to make blistered shishito peppers:
This recipe is so easy! You’re going to quickly blister the peppers in a cast iron pan over high heat. I’ve found that the cast iron always results in the best sear or blister!
- Toss the shishito peppers in a combo of one tablespoon of grapeseed oil and 1 teaspoon of sesame oil. Sprinkle lightly with Kosher salt.
- Heat a cast iron pan on high heat and carefully add the peppers to the pan. Don’t overcrowd the pan (you may need to do this in two batches depending on the size of your pan).
- Sear (blister) the peppers on both sides, turning frequently, for about four minutes on each side. They should look wilted and blistered.
4. Remove the peppers to a platter, dress with fresh lime juice, and garnish with sprinkles of toasted sesame seeds.
5. Serve the Sriracha Aioli dipping sauce on the side.
The Sriracha Aioli is the perfect dipping sauce for these savory Blistered Shishito Peppers! Only three ingredients: mayo, Sriracha sauce, and lime juice (with zest)!
These easy Blistered Shishito Peppers are perfect for sharing (unless you eat them all!) at outdoor picnics, parties, BBQs, and more! Or, serve them as a side dish with your favorite Asian-inspired dish. Make extra batches — they will go quickly!
Tips & Tricks
- When blistering shishito peppers in the cast iron, you will hear popping sounds. Don’t worry, this is normal. You may want to back up so the oil doesn’t splatter on you!
- Do not cover the pan when blistering the peppers. This would create steam and this is not what you want!
- Turning the peppers in the pan while cooking will ensure that all sides get evenly seared.
- These shishito peppers are best eaten right away. Although, I’ve used some of the leftover peppers in a salad. Yummy!
Want more appetizer recipes?
If you liked these Blistered Shishito Peppers, you’re going to want these recipes:
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Blistered Shishito Peppers with Sriracha Aioli
- Prep Time: 5 min
- Cook Time: 8 min
- Total Time: 13 min
- Yield: 4–6 1x
- Category: Appetizer
- Method: Stove top
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
Blistered Shishito Peppers are the perfect finger food! Quickly sear them in a cast iron pan and serve with this tasty Sriracha Aioli dipping sauce for a delicious, healthy snack!
Ingredients
- 1 pound fresh shishito peppers
- 1 tablespoon grapeseed oil
- 1 teaspoon sesame oil
- Pinch of Kosher salt
For the Aioli Sauce:
- 2 tablespoons mayonnaise
- 1 teaspoon Sriracha sauce
- 1/2 teaspoon lime zest
- Juice from 1/2 lime
Instructions
- Toss the shishito peppers in a combo of one tablespoon of grapeseed oil and 1 teaspoon of sesame oil. Sprinkle lightly with Kosher salt.
- Heat a cast iron pan on high heat and carefully add the peppers to the pan. Don’t overcrowd the pan (you may need to do this in two batches depending on the size of your pan).
- Sear (blister) the peppers on both sides, turning frequently, for about four minutes on each side. They should look wilted and blistered.
- Meanwhile, make the Sriracha aioli. Whisk together the mayonnaise, Sriracha sauce, lime zest, and lime juice. Place is a small bowl.
- Remove the peppers to a serving platter, dress with fresh lime juice, and garnish with sprinkles of toasted sesame seeds. Serve the Sriracha Aioli dipping sauce on the side.
Notes
- When blistering shishito peppers in the cast iron, you will hear popping sounds. Don’t worry, this is normal. You may want to back up so the oil doesn’t splatter on you!
- Do not cover the pan when blistering the peppers. This would create steam and this is not what you want!
- Turning the peppers in the pan while cooking will ensure that all sides get evenly seared.
- These shishito peppers are best eaten right away. Although, I’ve used some of the leftover peppers in a salad. Yummy!
Keywords: blistered shishito peppers cast iron, how to make blistered shishito peppers, shishito peppers recipe
This recipe sounds delicious! Can’t wait to make it! 😁
Please let me know how this turns out! I’m excited for you to try these easy Blistered Shishito Peppers!
These shishito peppers are to die for! Cannot believe how quick this came together. And the sauce is just perfect!!
★★★★★
So glad you enjoyed these shishito peppers! They sear up so quickly and are always a hit with the family.