If you love simple yet flavor-packed dishes that wow with minimal effort, this Blistered Shishito Peppers Recipe is about to become your new favorite. These vibrant green peppers get beautifully charred in a hot skillet, bursting with smoky, garlicky notes enhanced by a touch of rich butter. They’re effortlessly addictive, perfect for snacking, sharing as an appetizer, or adding a punch of color and texture to any meal. I promise, once you try this recipe, it will become your go-to whenever you want something quick, tasty, and just a little bit special.

Ingredients You’ll Need

A cast iron pan filled with shiny, blistered green peppers, some with charred spots and slight wrinkles, showing they are cooked. The peppers are spread out inside the pan, with shiny oil and small bits of seasoning visible between them. The pan rests on a white marbled surface with an orange cloth nearby and a brown pepper grinder at the top. Photo taken with an iphone --ar 4:5 --v 7

This Blistered Shishito Peppers Recipe is all about using simple, straightforward ingredients that come together to create a dish full of flavor and texture. Each component plays a key role — from the rich, nutty avocado oil that helps achieve that perfect sear, to the minced garlic that infuses the peppers with an irresistible aroma.

2 tsp avocado oil: A high smoke point oil ideal for getting the peppers nicely blistered without burning.
8 ounces shishito peppers: The star ingredient, tender with just a mild kick, perfect for blistering.
4 cloves garlic (minced): Adds a deeply savory punch that complements the peppers beautifully.
1 Tbsp unsalted butter: For richness and a luscious finish that makes these peppers utterly crave-worthy.
Sea salt and black pepper to taste: Simple seasonings that bring out the natural flavors and balance the dish.

How to Make Blistered Shishito Peppers Recipe

Step 1: Rinse and Dry the Peppers

Start by placing your shishito peppers in a colander and rinsing them under cold water. This cleans off any dirt or residue. Be sure to pat them dry thoroughly with a kitchen towel or paper towels — dry peppers will blister better instead of steaming in the pan.

Step 2: Heat the Skillet and Add Oil

Grab your largest cast iron skillet, ideally a 12-inch, and heat it over medium-high heat. Add two teaspoons of avocado oil and wait until the pan is sizzling hot. You’ll know it’s ready when a tiny flick of water sizzles aggressively on the surface. This high heat is crucial to get those signature blistered spots on the peppers.

Step 3: Cook the Peppers

Add the shishito peppers to the hot skillet, spreading them out in a single layer for even cooking. Let them cook for six minutes total, stirring every minute to ensure char and softness develop on all sides. You’ll see their skins blister and blacken slightly, which adds amazing flavor and texture.

Step 4: Add Garlic and Butter

Once the peppers have that beautiful char, stir in the minced garlic and the tablespoon of unsalted butter. Continue cooking everything together for another two minutes, giving the garlic time to soften and infuse the peppers with its rich, fragrant essence while the butter melts into a silky glaze.

Step 5: Season and Serve

Finally, sprinkle sea salt and black pepper over the hot peppers to taste. These simple seasonings elevate the dish perfectly. To add even more brightness, squeeze fresh lemon or lime juice over the top or serve with wedges on the side. Now, it’s ready to enjoy as an appetizer or a flavorful side that brings a pop of excitement to any table.

How to Serve Blistered Shishito Peppers Recipe

A blue plate is filled with many cooked green shishito peppers, some slightly browned, scattered with small bits of garlic. The peppers are piled in a loose layer covering the plate, with two thin lemon slices placed at the edge underneath the peppers. To the top left, a wooden bowl holds two lemon halves. A glass and an orange cloth napkin lie on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes can take this already delightful dish to another level. A light dusting of flaky sea salt or a sprinkle of toasted sesame seeds adds an elegant crunch. A few fresh herb leaves like cilantro or parsley can brighten the dish visually and add subtle herbal notes. Don’t forget the citrus wedges — a squeeze of lemon or lime wakes up the smoky flavor and adds a refreshing zing.

Side Dishes

The Blistered Shishito Peppers Recipe is incredibly versatile when it comes to pairing. Serve alongside grilled meats or seafood for a tasty contrast. They also make a fantastic accompaniment to rice bowls, noodles, or even as part of a tapas-style spread with olives, cheeses, and crusty bread. Their light, smoky flavor complements many cuisines effortlessly.

Creative Ways to Present

For a fun twist, try skewering the blistered shishitos and serving them as finger food at your next party. You can drizzle them with a tangy aioli or spicy mayo for dipping. Another idea is tossing them in a warm grain salad with quinoa, toasted nuts, and fresh herbs — it’s a vibrant, tastes-and-textures explosion that celebrates the peppers beautifully.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftover blistered shishito peppers, store them in an airtight container in the refrigerator for up to two days. They maintain their flavor well but are best eaten fresh for that perfect texture. Before storing, allow them to cool completely to avoid condensation and sogginess.

Freezing

Freezing blistered shishito peppers is possible but not usually recommended, as their texture can become mushy upon thawing. If you want to try, cool them completely, spread in a single layer on a baking sheet to freeze individually first, then transfer to a freezer-safe bag. Use within one month for best results.

Reheating

To reheat, gently warm the peppers in a skillet over medium heat until heated through. Avoid microwaving if possible, as this can turn them mushy. Heating them this way helps preserve the blistered crispness and brings back some of their snap and smoky flavor.

FAQs

What do shishito peppers taste like?

Shishito peppers have a mild, slightly sweet flavor with a hint of smokiness when blistered. They are generally not very spicy, though about one in ten peppers can surprise you with a bit of heat, making eating them fun and unpredictable.

Can I use another oil besides avocado oil?

Yes! While avocado oil is great because of its high smoke point and mild taste, you can also use grapeseed oil, vegetable oil, or light olive oil. Avoid unrefined olive oil as it has a lower smoke point and can burn more easily under high heat.

Are shishito peppers available year-round?

Shishito peppers are typically a summer and early fall vegetable, depending on your location. Some specialty markets and Asian grocery stores may carry them fresh or frozen during other times of the year.

How spicy are these peppers?

Most shishito peppers are very mild and perfect for those sensitive to heat. However, about 10-15 percent of them pack a mild to moderate kick, adding an exciting surprise to your dish without overwhelming heat.

Can I make this recipe vegan?

Absolutely! Simply omit the butter or substitute it with a plant-based vegan butter or a splash of extra avocado oil. The dish will still be delicious, with all the wonderful blistered flavor shining through.

Final Thoughts

I can’t recommend this Blistered Shishito Peppers Recipe enough if you love dishes that are easy to make but big on flavor. It’s quick, adaptable, and incredibly satisfying whether you’re serving it as an appetizer or alongside your favorite main course. Give it a try and watch these simple peppers transform into something truly special in your kitchen!