Blistered Shishito Peppers

Just 10 minutes and four ingredients to the most delicious blistered shishito peppers ever – just like at a restaurant!


I love shishito peppers- and this recipe for blistered shishito peppers is the BEST!


Shishito peppers are one of my absolute favorite things.

I love the giant bowls of shishitos I get at my new favorite local taco shop- or at sushi restaurants.

Shishito peppers are salty, smoky, a little tangy – and while they are generally really mild, you’ll once and a while get a spicy stunner. I love the really hot ones- but they are pretty rare. Just be careful when tucking into a huge bowl, because there can be some hot ones hiding!


Blistered shishito peppers- just like an asian food restaurant but so quick and easy

One of my favorite twists on shishitos comes from a new local taco shop in Longmont near my home- they lightly sprinkle the peppers with cumin (and maybe chili powder??)- I can (and have) literally eat the entire monster basket myself.

Their tacos are soooo good too, but the peppers totally have my heart.


(and be sure to follow my instagram to see more delicious food finds!)

This is the best way to make blistered shishito peppers!
My top secret is using La Tourangelle Asian Stir Fry Oil  – it has hints of garlic, ginger, and onion in the oil. It is also made to hold up to high heat, so it won’t burn!

I also like to sprinkle the peppers with a tiny bit of cumin – its a lovely smoky addition to the blistered peppers. You could add all sorts of spices to change the flavor a bit, and see what you like!


If you can’t find shishito peppers, I have always had great luck with Whole Foods- and they are a good price.


This is the best way to cook shishito peppers- my favorite appetizer!


Blistered Shishito Peppers
Prep time
Cook time
Total time
Just 10 minutes and four ingredients to the most delicious blistered shishito peppers ever - just like at a restaurant!
Recipe type: Appetizer
Cuisine: asian
Serves: 2
  • 12 oz shishito peppers, washed well and dried
  • 2 tbsp asian stir fry oil
  • 2 tsp celtic sea salt
  • 1 tsp cumin, optional
  1. Heat oil in a heavy pan on medium high heat.
  2. Add shishito peppers to oil (be careful, they will "spit" a bit)
  3. Flip shishitos after 2-3 minutes when blistered.
  4. Rotate shishitos as they cook on all sides, rotating until blistered on all sides.
  5. Remove peppers from pan and toss with salt or optional spices.


This is the tastiest way to make blistered shishito peppers - I love these!

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