Blistered Shishito peppers became one of my favorite appetizers after I ordered them at a small restaurant while waiting for the main course. They looked so simple that I almost didn't order them, but after the first bite I completely understood why they were so popular. The peppers were lightly charred, tender, and sprinkled with flaky salt, making them incredibly hard to stop eating. As soon as I got home, I knew I had to recreate them.

These blistered Shishito peppers are smoky, slightly sweet, and ready in just a few minutes. Most peppers are mild, although every once in a while you'll get one with a little extra heat, which honestly makes eating them even more fun. If you already enjoy recipes like Mexican Street Corn, Classic Guacamole, or Pico de Gallo, these blistered Shishito peppers fit perfectly into that homemade appetizer collection.

Why You Will Love These Blistered Shishito Peppers

What I love most about this recipe is how incredibly simple it is. With just a handful of ingredients, you can make an appetizer that tastes like something from your favorite restaurant.

Another reason I keep making them is that they cook in less than 10 minutes. As a result, they're perfect when you need a quick snack or an easy appetizer before dinner.

On top of that, the blistered skins add a delicious smoky flavor while the peppers stay tender inside.

Finally, every batch is a little different because one pepper might surprise you with a bit more heat, which honestly makes them even more enjoyable.

What You Will Need For Blistered Shishito Peppers

A large cast-iron skillet works best because it gets hot enough to blister the peppers quickly.

You'll also need a pair of tongs for turning the peppers while they cook.

A serving plate makes it easy to season and serve them immediately.

If you have flaky sea salt, honestly it makes a noticeable difference.

Ingredients Needed

• 12 ounces shishito peppers
• 1 tablespoon olive oil
• ½ teaspoon flaky sea salt
• 1 teaspoon fresh lemon juice

Optional Garnish

• Lemon wedges
• Sesame seeds
• Grated Parmesan cheese

How To Make Blistered Shishito Peppers

Wash and thoroughly dry the shishito peppers.

Heat a large cast-iron skillet over medium-high heat.

Add the olive oil.

Place the peppers in the skillet in a single layer.

Cook for 6 to 8 minutes, turning occasionally, until the peppers are blistered and lightly charred on all sides.

Transfer the peppers to a serving plate.

Drizzle with the lemon juice.

Sprinkle with flaky sea salt.

Add sesame seeds or grated Parmesan if desired.

Serve immediately while they're still warm.

I usually serve these straight from the skillet because honestly they're at their best while they're still hot. These blistered shishito peppers also go really well with Rotisserie Chicken Quesadillas, Chicken Wrap With Avocado Salsa, or Classic Homemade Lemonade for a light meal or appetizer spread.

Tips For Blistered Shishito Peppers

Make sure the peppers are completely dry before cooking so they blister instead of steam.

Use high heat to create the best char.

Avoid overcrowding the skillet or the peppers won't blister properly.

A simple garlic aioli honestly makes an excellent dipping sauce.