Shishito peppers are a popular Japanese variety gaining fame worldwide for their mild flavor and grill-friendly quality. When cooked properly, they become blistered, charred and downright addictive. In this article, I will instruct you on how to cook shishito peppers using different appliances.
1. How To Cook Shishito Peppers on Stove
Ingredients
- 1 lb shishito peppers, stems removed
- 1 tbsp vegetable oil
- Kosher salt to taste
Instructions
Rinse the peppers under cold water and pat very dry with paper towels. Remove the stems.
Heat a large skillet over high heat. When hot, add the oil and swirl to coat the pan.
Add the shishito peppers in a single layer without overcrowding. Cook undisturbed for 2 minutes so the peppers char on one side.
Using tongs, flip the peppers and cook another 2 minutes, pressing down gently with a spatula, until blistered and blackened in spots on both sides.
Transfer the seared peppers to a bowl and season immediately with kosher salt. Toss to coat.
Serve the blistered shishitos warm as an appetizer or side. Enjoy whole or sprinkle over pizza, pasta, rice bowls and more.
Pro Tips
- Use a cast iron skillet if possible for the best sear.
- Cook in batches to avoid steaming the peppers.
- Remove the peppers just as the skins blacken and blister, before they burn.
- Season while hot so the salt sticks.
- For spicy peppers, season with toasted sesame oil and chili flakes too.
2. How To Cook Shishito Peppers in Air Fryer
Ingredients
- 1 lb shishito peppers, stems removed
- 1 tsp avocado, olive or vegetable oil
- Kosher salt to taste
Instructions
Rinse the peppers, pat very dry and remove the stems.
Toss evenly in a bowl with the oil just to coat. Then arrange in a single layer in the air fryer basket, taking care not to overcrowd.
Air fry at 400F for 6-8 minutes, shaking halfway, until blistered and blackened in spots.
Immediately transfer to a bowl. Season with kosher salt and toss to coat. Enjoy the crispy air-fried shishitos as finger food or sprinkled on dishes.
3. How To Cook Shishito Peppers in Oven
Ingredients
- 1 lb shishito peppers, stems removed
- 1-2 tbsp olive oil
- Kosher salt to taste
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper. Meanwhile, rinse the peppers, pat very dry and remove the stems.
On the prepared baking sheet, toss the peppers with just enough oil to lightly coat. Spread in a single layer.
Roast for 12-15 minutes, shaking the pan halfway, until skins are blistered and charred in parts.
Transfer the roasted peppers to a serving bowl immediately. Season with kosher salt and toss to coat.
Enjoy the oven-roasted shishitos as a snack, appetizer or topping for grain bowls, pizzas, tacos and more.
The key to cooking shishito peppers is using high heat and avoiding overcrowding to get nice blistering and charring on the skins. Pan frying, air frying and oven roasting all work well. Toss the just-cooked peppers with salt and enjoy their sweet-smoky flavor. Add to your favorite dishes or munch on their own for a delicious snack or starter.
