Blistered Shishito Peppers
If you’ve ever dined at a Japanese restaurant, you might have come across a dish of small green peppers called blistered shishito peppers. These peppers are mild in flavor, but they can add a unique and slightly smoky taste to a dish. In recent years, shishito peppers have become increasingly popular in North America as a snack, appetizer, or side dish.
Shishito peppers are small, slender peppers that are about 3 to 4 inches long. They are usually green, but some may turn red when fully ripe. These peppers are relatively mild in heat, with a Scoville rating of 50-200, making them much less spicy than jalapenos or habaneros.
Shishito peppers are native to Japan, where they have been cultivated for centuries. They are now widely grown in the United States and other countries, including South Korea and Spain. In Japan, shishito peppers are often grilled and served as a side dish or used as an ingredient in stir-fries and other dishes.
One of the reasons why shishito peppers have become so popular is their versatility. They can be served grilled, roasted, or fried, and are often seasoned with salt, lemon juice, or soy sauce. The key to cooking shishito peppers is to not overcook them, as they can quickly become mushy and lose their flavor.
Another reason why shishito peppers are so popular is that they are easy to prepare. They can be grilled or roasted in just a few minutes, making them a great option for a quick and healthy snack. Additionally, shishito peppers are packed with nutrients, including vitamin C, vitamin A, and antioxidants.
If you want to try shishito peppers, you can often find them at Asian grocery stores or farmer’s markets. When selecting shishito peppers, look for peppers that are firm and bright green. To prepare them, rinse the peppers and remove any tough stems. You can then grill, roast, or fry them until they are lightly charred and tender. Serve them with your favorite dipping sauce, or simply sprinkle them with a little sea salt and lemon juice. I like to serve them with a tangy garlic aioli.
Charred or blistered shishito peppers are a versatile and delicious addition to any meal. Whether you’re looking for a quick and healthy snack or a flavorful side dish, shishito peppers are an excellent choice. So next time you’re at the grocery store or farmer’s market, pick up a bag of shishito peppers and give them a try! They are also great for a low carb snack if you are trying a low carb or keto lifestyle.
I use a cast iron skillet for these and it works perfectly. If you want to know which one I use check out the link below.
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Blistered Shishito Peppers
- 1 cast iron frying pan or grill
For the Shishito Peppers
- 1 lb shishito peppers, rinsed and dried 454 grams
- 2 Tbsp olive oil
- 1 tsp flaked or sea salt
For the Garlic Aioli
- ½ cup mayonnaise
- 1 Tbsp Fresh lemon juice
- 1 clove fresh garlic, minced
- Salt & Pepper to taste
- Preheat the cast iron pan or grill to high heat.
- In a mixing bowl, toss the shishito peppers with olive oil and a pinch of sea salt until well coated.
- Spread the peppers out in a single layer on the cast iron or grill pan
- cook the peppers for 3-4 minutes, turning occasionally, until they are lightly charred and blistered on all sides.
- Meanwhile, make the garlic aioli by mixing together the mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl.
- Serve the blistered shishito peppers hot with a side of garlic aioli for dipping.
Tips for the best Blistered Shishito Peppers
- Choose fresh peppers: Look for fresh, bright green shishito peppers that are firm and without any soft spots. Older peppers can be tougher and may not blister as well.
- Dry the peppers: Make sure to rinse and dry the peppers thoroughly before cooking. Wet peppers can steam instead of blistering, resulting in a softer texture.
- Use high heat: For the best results, cook the peppers over high heat. Whether you’re using a broiler, grill, or stovetop skillet, high heat will help to quickly blister the peppers while still keeping them tender.
- Toss with oil: Tossing the peppers with oil before cooking will help to prevent them from sticking to the cooking surface and will give them a nice charred flavor.
- Don’t overcrowd the pan: Make sure to leave enough space between the peppers to allow for even cooking and blistering. Overcrowding can result in steamed or unevenly cooked peppers.
- Flip the peppers: When cooking, flip the peppers occasionally to ensure that they blister evenly on all sides.
- Season with salt: Once the peppers are done, sprinkle them with a little sea salt to enhance their flavor.
- Serve hot: Blistered shishito peppers are best served hot, so make sure to have your dipping sauce and any other accompaniments ready to go before cooking.
By following these tips, you can make perfectly blistered shishito peppers that are flavorful, tender, and delicious. Enjoy!