Blistered shishito peppers are a minimalist Japanese appetizer where fresh peppers are cooked in a dry cast-iron skillet over high heat until tender and blistered, then dressed with olive oil, sea salt, and lemon juice. The high-heat sear creates smoky, charred skin while the flesh stays tender.
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Preheat a cast-iron skillet over high heat.
Add the shishito peppers to the dry skillet, arranging them in a single layer.
Cook over high heat, tossing occasionally, until the peppers are tender and blistering.
Transfer to a serving plate and drizzle with olive oil.
Season with flaky sea salt and add a squeeze of fresh lemon juice.
Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; serve cold or at room temperature.
cast-iron skillet
They're ready when the skin is darkened and blistered all over and the flesh yields easily to a fork, typically 5–7 minutes over high heat.
Yes, cook them up to 2 hours ahead and store at room temperature. Dress with olive oil and salt just before serving, or serve at room temperature with fresh lemon juice.
Cast iron retains high heat exceptionally well, creating the even, intense sear needed for proper blistering without added oil.
No. The stems stay on during cooking and are edible; they soften when cooked through.
Kosher salt works fine, though use slightly less as it's finer; table salt is not recommended due to its density and iodine flavor.
