Blistered Shishito Peppers
July 13, 2026
Skillet-blistered shishito peppers with olive oil, lemon, and flaky salt—an easy appetizer in about fifteen minutes.
Nine out of ten shishitos are mild—then you hit a spicy one. That’s half the fun.
Toss the peppers in oil before they hit the pan so the oil reaches every crease, and keep the heat at medium (high smoke and burnt oil aren’t needed). Also works with Padrón or guindilla peppers.
Technique notes and more serving ideas are on the original recipe at Cookie and Kate.
Blistered Shishito Peppers
Charred skillet shishitos finished with lemon and salt—simple, vegan, and ready in about fifteen minutes. Adapted from Cookie and Kate.
Ingredients
- 8 ounces (about 3 heaping cups) shishito peppers
- 2 teaspoons extra-virgin olive oil or avocado oil
- Lemon wedge, optional
- Salt, preferably flaky sea salt or kosher salt, to taste
Method
- Rinse and pat the peppers dry on a clean tea towel. Transfer to a medium bowl, drizzle in the oil, and toss until evenly coated.
- Preheat a medium skillet over medium heat until a drop of water sizzles and evaporates quickly on contact. Add the peppers and cook, stirring every minute or so, until tender with charred spots, about 8 to 12 minutes.
- Transfer to a serving plate. Spritz with lemon if desired, sprinkle generously with salt, and serve with a small bowl on the side for the stems.
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