Blistered Shishito Peppers

Blistered Shishito Peppers are truly one of life’s simple pleasures. I look forward to the waning summer months and the beginning of fall because I know these flavorful peppers will be plentiful at the farmers’ markets, just begging to be added to weekly meal plans. They cook in a matter of minutes and only require a hot pan, a little oil, and a sprinkle of good flaky finishing salt to make them really spectacular.

What is the difference between Shishito peppers and Padrón peppers?

Not much, really. Both peppers are from the cultivar Capsicum annuum var. annuum, essentially making them “pepper cousins.” The East Asian variety of the cultivar are named Shishito because the ends of the peppers resemble a lion’s head, translated to shishi (or jishi) in Japanese. The Spanish variety, Padrón, gets its name from the northwestern municipality of Padrón in Spain where the cultivar is found.

Basically, you can feel free to swap one for the other, depending on what is most readily available to you.

How spicy are these peppers?

Both Shishito peppers and Padrón peppers are generally considered quite mild. However, it’s estimated that around 1 in 10 Shishito peppers and 2 in 10 Padrón peppers will pack a particularly spicy punch compared to the rest of the batch. Consider it a fun pepper roulette.

How to serve these Blistered Shishito Peppers

I like to serve these Blistered Shishito Peppers simply with a sprinkle of flaky finishing salt, like this smoked variety. They make for an amazing appetizer, a light side dish, and I’ve also been known to cook up a batch on a weekend afternoon as a tasty snack. If you would prefer a dip, these are fantastic with a little lime crema drizzled on top or dipped in garlic aioli. However, I like them best without any saucy accoutrements.

They make a great accompaniment to both dinner and brunch main dishes such as:

• Grilled Skirt Steak with Avocado Chimichurri Sauce
• Cuban Picadillo
• Salmon Tacos with Spicy Slaw and Lime Crema
• Chicken Quesadillas with Creamy Jalapeno Sauce
• Cauliflower Fried Rice
• Kitchen Sink Frittata

What do you need to make this recipe?

• Shishito peppers (or Padrón if those are more accessible to you)
• Avocado oil or extra virgin olive oil
• A good flaky finishing salt – I like this smoked variety
• A large skillet or cast iron pan

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How long will these Blistered Shishito Peppers keep?

Technically they can be reheated for up to 4 days, however, I think these Blistered Shishito Peppers are best served immediately after cooking in order to maximize the texture.

A note for special diets

These Blistered Shishito Peppers are grain-free, gluten-free, dairy-free, refined sugar-free and friendly for Paleo, Keto, Low-FODMAP, Whole30, Vegetarian, and Vegan diets.

Blistered Shishito Peppers

★★★★★ 5 from 8 reviews

• Author: Whip & Wander
• Cook Time: 5 minutes
• Total Time: 5 minutes
• Category: appetizers, sides
• Method: stovetop
• Cuisine: Asian, Spanish

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Description

Blistered Shishito Peppers cook in 5-minutes or less and are a deliciously simple appetizer that fit Paleo, Keto, Low-FODMAP, Whole30, and Vegan diets.

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Scale 1x2x3x

Ingredients

• 1 tbsp avocado oil or extra virgil olive oil
• 1/2 lb Shishito peppers (or Padrón if those are more excessible to you)
• flaky finishing salt, to taste – I like this smoked variety

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Instructions

1. Heat oil in a large skillet or cast iron pan over medium-high heat.
2. Once the pan is hot, add the Shishito peppers. Turn occasionally until they are tender and have blistered substancially on all sides, about 3-5 minutes.
3. Finish with a sprinkle of flaky finishing salt and eat immediately.

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Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

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Nutrition

• Serving Size: 1/4 lb
• Calories: 99
• Sugar: 4
• Sodium: 591
• Fat: 7
• Saturated Fat: 1
• Carbohydrates: 9
• Fiber: 4
• Protein: 2