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Blistered Shishito Peppers

A crowd favorite and the easiest item to make on the menu! Shishito peppers have been a staple in our garden and kitchen for the past 9 years. This extremely simple, yet addictive dish, is something that every family member requests to snack on when they come for a visit.

Shishito peppers are easy-to-grow plants that produce in the masses of what seems like a never ending supply of small glossy-green fruits which roped to be fire red. Very mild in heat, thin walled and petite, they need absolutely no preparation to be cooked and are done and ready to eat in minutes. I am fond of quick, easy, healthy and delicious - and that’s exactly what these little gems have to offer.

For The Best Blistered Shishito Peppers Ever, the key to success is having freshly harvested peppers, good quality cooking oil, a hot cast iron skillet and the right salt! Let’s get cooking!


COOK TIME: 5 minutes


Shishito peppers

High Heat Oil (avocado, EVOO, sunflower oil, sesame oil)

Maldon Salt


Cast Iron Skillet


Serving Plate


  1. Coat the bottom of your cast iron skillet with a thin layer of oil, and turn your burner to medium high.

  2. Sort through your peppers and make sure they are clean and completely dry.

  3. Test your oil temperature by dropping one pepper into the pan. If it begins to snap, crackly and pop 💁🏼‍♀️, then it’s time to cook!

  4. Put in just enough peppers to cover the base of your pan, allowing them a bit of breathing room. If there are too many peppers in the pan, they will steam instead of getting that beautiful char and blistered texture.

  5. Gently toss the peppers around in the pan with your tongs so that each one becomes lightly coated in the oil.

  6. Now monitor the peppers, allowing them to cook for about 30 seconds untouched, flip, and repeat.

7. When the pepper’s skin is about 75% blistered and golden brown in color, remove them from the pan with your tongs and put straight onto your serving dish.

8. Finish with a generous sprinkle of flaky Maldon Salt and garnish with a lime or edible flower.

Optional: Some enjoy a sweet unagi drizzle, a creamy and spicy dipping sauce or a side of farm chèvre ...but they are delectable on their own as well.


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