Shishito peppers are known for their ability to surprise. One in ten of these chilies will pack more of a low-medium wallop than their typical super-mild simmer. It’s not so far as jalapeño heat, but it’s there, and you’ll know. That’s what makes blistered shishito peppers such a fun, spicy appetizer. The smoky, citrusy flavors of the shishito are enhanced by the earthiness from the blistering, making them a pure delight to eat. And then WHAMMO. Someone picks “the one” and the table lights up.
No shishito available? Or you’re looking for higher base heat? Look to the Padrón pepper. It works well blistered (a perfect substitute in this recipe), and it has the same “one in ten” surprise factor, with a heat that can nearly reach the jalapeño heat range.
Like this recipe? You’ll love these too:
- Spicy Fried Pickles: The pickled tang and spiciness just work.
- Fried Jalapeño Slices: A classic fiery appetizer that is always a crowd favorite.
- Chili And Figs In Prosciutto: So simple to make, but there’s amazing flavor depth here.
Blistered Shishito Peppers
Ingredients
- 3 cups shishito peppers whole, do not cut off ends
- 2 tablespoons extra-virgin olive oil
- Sea salt
Instructions
- In a skillet, heat the olive soil over medium-high heat.
- Sauté the shishito peppers in the oil, turning them as needed to cook all sides.
- Once the chilies start to blister, remove them from the heat, sprinkle them with sea salt, and serve.
Notes
Use these the same way as shishito peppers in this recipe.
I grow them in my raised garden – not just a few but several hundred so far this summer from 15 plants. I have eaten more than a hundred – not a single one had any heat until… the last2 weeks I have had 4-5 that get your attention – all off the same plants — go figure. Love them –
Low oil wipe each one with olive oil soaked pepper towel.. air fry 10 min @400 keep an eye on them. Blessings!
My wife hit that 10th one the other day, much to her surprise. 😂