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Blistered Shishito Peppers

Blistered Shishito Peppers

This blistered shishito peppers recipe couldn't be easier to make. Don't be shy with the salt though.


  • 2 tablespoons extra-virgin olive oil
  • 3 cups whole shishito peppers or Padrón chiles

Ingredient info

  • Fresh shishito peppers are available at some farmers’ markets and at Japanese markets.

Recipe Preparation

  • Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Cook peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with salt and serve immediately.

Recipe by Marissa Lippert,Photos by Laura Loesch-QuintinReviews SectionTry cooking very hot and very fast to retain crunch.Super easy recipe, worked great on my first try! They were not as crispy as the ones I had in a restaurant that made me want to try it at home, any ideas? I didn't have the cast iron skillet, so I used a regular one. Maybe the non-stick pan was too light? I also read these should be done high temp and fast, so I may have gone to slow and low and the peppers got soft. I also wonder if a light rub with baking powder or some other trick might make them crispier - or maybe the restaurant flash fried them?!?BMinCOLafayette, CO07/12/18

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