I put together some simple instructions for how to cook Shishito Peppers on the stove or the grill- Just three ingredients and you’re ready to go! These super easy blistered peppers make the perfect snack!
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And be sure to check out some of my other great recipes that feature peppers:
- Balsamic Caramelized Onions and Peppers
- Un-Stuffed Bell Peppers Skillet
- Bangin’ Sausage and Peppers Pasta
- Peppers and Eggs
I never really used to like peppers. They just weren’t my cup of tea. I would eat them, but they definitely weren’t at the top of my list when deciding what to eat. But over the years, I’ve grown to like them. And my favorite kind of pepper is definitely Shishito Peppers!
What are shishito peppers?
Shishito peppers are a small, often mild variety of chili peppers. They’re thin skinned. You harvest them when they’re green and they’re often used in Asian-Style cooking.
Are shishito peppers hot?
While typically Shishito peppers tend to be on the mild side, one out of every ten to twenty peppers tends to be a little spicy. And while they aren’t unbearably spicy (not nearly as spicy as a jalepeno or Serrano pepper might be) they bring a fun and surprising kick that is often unexpected. I like to make it my mission to look for the spicy ones and my daughter’s get such a kick out of watching my face for reactions!
What do shishito peppers taste like?
As I mentioned above they tend to be mild (except for the random spicy one that pops up in the bunch). They have a pretty pleasant flavor with the slightest hint of smokiness to them.
What are shishito peppers good for?
In addition to being pretty nutritious (they’re full of vitamin and minerals) they are a pretty tasty addition to most dishes calling for peppers. But my favorite way to eat them is this blistered shishito peppers recipe that I’m sharing today. They are awesome on their own with a bit of salt- the perfect snack!
Do shishito peppers turn red?
While they can turn red if left on the plant long enough, they are often picked when they reach a lovely green color and are around 3-5 inches long (like a finger!). They can still be eaten if they aren’t green (as Lon as they aren’t spoiled- you’ll be able to tell because they get mushy).
How long do shishito peppers last?
Up to two weeks. I keep them in a bag in my vegetable drawer I the refrigerator.
Can you eat a shishito pepper raw?
Yes, but I tend to like them better cooked- it brings out their delicious flavor even more!
Can shishito peppers be frozen?
Yes, for up to 3 months in an air-tight contained. Be aware that their texture will soften once thawed, so it’s best to use them in cooked dishes if you’re freezing them first.
Can you eat them whole?
Yes! I eat every part except for the stem (I usually serve them with a small bowl on the side for stems).
Tips for making this shishito peppers recipe
- Get the pan or grill super hot first so that the peppers with begin to sear and blister the moment the hit the pan.
- I use a little oil in the pan for stovetop blistering and I coat the peppers in oil for grilling. This will prevent sticking.
- I wait until the very end of cooking to season them. My preferred salt is course kosher salt as it adds a great flavor and texture.
- You can dip them in the dipping sauce of your choice, but I prefer to enjoy them on their own.
Make it a meal!
A few great recipes to round out and complete this meal would be:
I put together some simple instructions for how to cook Shishito Peppers on the stove or the grill- Just three ingredients and you're ready to go! These super easy blistered peppers make the perfect snack!
- 2 Tablespoons olive oil or coconut oil
- ½ pound shishito peppers cups
- Kosher salt to taste
Heat oil in a large saute pan until shimmering over medium high heat.
Add shishito peppers to pan.
Cook for 5-10 minutes until well blistered and softened, stirring often.
Season to taste with salt and serve immediately.
Toss shishito peppers in olive oil until everything is evenly coated.
Heat grill to medium high heat (and if you can spray with cooking spray before heating).
Carefully place shishito peppers on the grill.
Cook for around 3-5 minutes per side or until each side is well blistered turning periodically.
Remove from the grill, season to taste with salt and serve immediately.
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