Today I am going to show you just how easy it is to make Roasted Shishito Peppers. This blistered shishito peppers recipe is the perfect snack. Crispy and blistered these shishitos are made with just a hot pan and a little bit of oil. To finish them off, you just have to toss them with flaky sea salt and tart lemon or lime juice. Serve them up with a simple lime-cream sauce for dipping. The perfect appetizer or party starter.

Have you tried roasted shishito peppers yet?

These thin-skinned little green peppers are popping up at all the local restaurants and bars these days.

Super easy to make, they cook up in a skillet in about ten minutes. Once they blister, they become the most irresistible salty treat.

Nine out of ten shishitos are quite mild, but then you’ll come across one that makes your eyes water! That’s part of the fun.

Sautéed shishitos are absolutely the best thing to nibble on with drinks, and they're insanely easy to prepare.

Perfect for your next summer barbecue, this delightful appetizer will sure to please all your family and friends!

What Are Shishito Peppers?

Shishito peppers are thin-skinned, sweet pepper from Japan. Although I refer to these peppers as sweet, about one in ten of the peppers are spicy.

Not as hot as a jalapeño, but enough to make your tongue tingle. They are slightly smaller than a jalapeno pepper and have a much thinner outer layer than a jalapeno. At my local store, I have seen shishito peppers anywhere from 1 to 5 inches long.

How easy is it to make Roasted Shishito Peppers?

Roasted shishito peppers are so easy to cook that you will not need to refer to this recipe ever again once you make these once.

In essence, all you have to do is toss the peppers in the oil and roast them in a skillet. Finally, toss them with a little Maldon salt and a splash of lemon or lime juice and you are done!

Directions on How to make Roasted Shishito Peppers:

Wash the peppers and pat them dry to remove any water
Toss the peppers in oil before cooking to make sure that all the surface area of the peppers are covered in oil
Warm your skillet over medium until it’s so hot that a drop of water sizzles and quickly evaporates
Add the oiled peppers.
Do not stir the peppers for at least 1-2 minutes as you want them to just begin to blister

Stir the peppers every 1-2 minutes or until you hear a popping noise
Continue this process until all the sides of the peppers have been charred (about 10 minutes in total)
Transfer the peppers to a serving dish and sprinkle them with a little lemon or lime juice and some Maldo salt

What is Maldon Salt?

Maldon Salt is English sea salt.

It comes in large, thin, uneven, crunchy salt flakes that have a very clean, pure salt taste. It is meant to be a finishing salt, used at the table in small amounts, rather than in cooking.

As for the taste, Maldon is considered less bitter, less salty than other salts.

I absolutely LOVE it and you can easily buy it from Amazon.

If you have never tried it, I seriously urge you to pick some up. I know it sounds crazy because you are probably thinking that "salt is salt" but once you try Maldon salt, you will never want regular salt again!

What should you serve with these roasted Shishito Peppers

Since Shishitos are a light and healthy snack on their own, you can pair them with almost any meal.

Or, since they make such a great appetizer, serve them alongside your favourite cheese and olive charcuterie board.

As for some of my favourite ways of eating Shishito peppers, I like to dip them in sauces such as my Chimichurri Sauce or my Simple Vegan Tzatziki Sauce - Whole30.

You can also drizzle them with some Homemade Sugar-Free Hot Honey Syrup for some extra sweet heat!

Probably my FAVOURITE way to eat these little peppers is with a nice cool glass of Easy Watermelon Cranberry Freedom Cocktail on a warm summer night!

If you like this Roasted Shishito Pepper recipe, you may also enjoy:

Bacon-Wrapped Mustard Chicken Bites

Sundried Tomato Olive Tapenade (Whole30, Keto)

How to Make Roasted Shishito Peppers

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Print Recipe

This blistered shishito peppers recipe is the perfect snack with shishitos blistered and charred in a hot pan with just a bit of oil, then tossed with flaky sea salt and tart lime juice. Serve them up with a simple lime-cream sauce for dipping. The perfect appetizer or party starter.

Total Time: 13 minutes
Yield: 4-6 servings 1x

Ingredients

Scale

8 oz (3 heaping cups) shishito peppers
2 teaspoons sesame oil (or extra-virgin olive oil or avocado oil)
Lemon or lime wedge, optional
Salt, preferably Maldon Salt, to taste

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Instructions

Rinse and pat the peppers to remove any moisture. Transfer the peppers to a medium bowl and drizzle the peppers in the oil. Toss the peppers in the oil until the peppers are evenly coated.
Preheat a medium skillet over medium heat. Once heated, add the peppers and allow them to cook undisturbed for about 1-2 minutes. Stir the peppers every minute or so, until they are tender with charred spots, about 8 to 12 minutes.
Transfer the peppers to a serving plate. Squeeze the lemon or lime (if using) over the peppers. Sprinkle with salt.