Blistered Shishito Peppers
This easy shishito peppers recipe is blistered to perfection, then finished with flaky sea salt and citrus zest, and ready in 20 minutes. No skillet babysitting required. The oven does the work for you.
We first fell in love with shishito peppers at one of our favorite local bars. They were blistered, salty, and paired with a cold craft beer. These little green gems are mostly mild, but every now and then one packs a punch. That little surprise? It's what makes them so addictive.
This easy shishito peppers recipe is our homemade take on the bar snack we crave. We soak them in orange juice, roast them until charred, and top them with flaky salt and orange zest. It's light, healthy snacking, right up there with our Cauliflower Bites and Spicy Edamame.
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Ingredients you'll need
- SHISHITO PEPPERS: look for firm, glossy skins. If unavailable, Padrón peppers are the closest.
- ORANGE: you'll use both zest and juice for brightness.
- RED PEPPER: thinly julienned mini sweet peppers or red bell pepper
- RED PEPPER FLAKES: for a subtle kick
- EXTRA VIRGIN OLIVE OIL: good quality makes a difference.
- COARSE SEA SALT or KOSHER SALT: for finishing.
👉 see recipe card below for exact quantities.
🔪 Top tip
Eat the whole shishito pepper (seeds and all), just not the stem.
how it comes together
- Zest the orange first, then juice it. You'll use both.
- Toss the shishitos in the orange juice with red pepper flakes for a quick soak.
- Roast until blistered and lightly charred.
- Finish with flaky salt and the orange zest. Serve warm
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Substitutions and Variations
- Dip them in Beer Cheese Dip , Black Bean Hummus or a quick soy sauce and lime combo.
- Swap the citrus. Lemon or yuzu are great here.
- Add a crunchy finish. Toasted sesame seeds, furikake, or flaky smoked salt.
🍽️ More easy appetizers
Storage
Store leftover blistered shishito peppers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet or enjoy at room temperature. They're best the day they're made.
FAQ
Most shishito peppers are mild and slightly sweet. About 1 in 10 can be noticeably spicy, which is part of the fun. They're generally much milder than jalapeños.
Shishito peppers have a light, grassy flavor with subtle sweetness. When blistered, they develop smoky, slightly charred notes that make them incredibly snackable.
Shishito peppers are best when cooked quickly over hight heat. They can be blistered in a hot skillet or roasted in the oven until the skins char and soften. A simple finish of flaky salt and citrus brightens them.
Yes. Roasting them at high heat gives you the same blistered, lightly charred texture as skillet cooking without needing to stand over the stove. It's an easy, hands-off method.
Yes. The entire pepper is edible except for the stem. There's no need to remove the seeds or membranes before cooking.
Shishito peppers are commonly available at farmers markets, specialty grocery stores, and many larger supermarkets, especially during the summer, If you can't find them, Padrón peppers are the closest substitute.
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Shishito Peppers recipe
Blistered shishito peppers finished with flaky sea salt and bright citrus zest. An easy, 20-minute appetizer with bold, restaurant-style flavor.
- Total Time: 20 mins
- Yield: 2-4 portions 1x
Ingredients
- 1 quart fresh shishito peppers
- 1 orange (zested and juiced)
- ¼ cup thinly sliced red bell pepper
- ½-1 teaspoon red pepper flakes
- 2 Tbsp olive oil
- coarse salt, to taste
Instructions
- Preheat oven to 400°F.
- Zest the orange and set aside. Juice the orange (you'll need about ¼ cup).
- In a medium bowl, toss the shishito peppers with the orange juice and red pepper flakes.
- Transfer the peppers to a baking sheet in a single layer. Scatter the sliced red pepper over the top and drizzle with olive oil.
- Roast for 12-15 minutes, until blistered and slightly charred.
- Transfer to a serving bowl, sprinkle with coarse salt and orange zest, and toss gently. Serve warm.
Notes
- spice level: shishito peppers are usually mild, but about 1 in 10 can be spicy. If you prefer less heat, start with ½ teaspoon red pepper flakes.
- for extra char: switch the oven to broil for at least 1-2 minutes, watching closely to prevent burning.
- single layer matters: spread the peppers out on the baking sheet. Overcrowding will steam them instead of blistering.
- best served fresh: these are at their best right out of the oven while the skins are blistered and slightly crisp.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer
Nutrition
- Serving Size: 8 peppers
- Calories: 148
- Sugar: 8.5 g
- Sodium: 783.7 mg
- Fat: 10.3 g
- Carbohydrates: 13.3 g
- Protein: 2.2 g
- Cholesterol: 0 mg
This recipe is so easy, yet gives such bold flavor. It's definitely on repeat at our house.