How to Make Perfect Blistered Shishito Peppers

Let’s learn how to make perfect blistered shishito peppers with a garlicky aioli sauce! They are not only crazy delicious, but also super simple to make. An excellent veggie focused snack or side dish made with only a handful of ingredients + a skillet! For a plant based version use vegan mayo in the aioli or your favorite vegan dipping sauce!

Perfect blistered shishito peppers are where it’s AT & I’m so excited to share this how-to recipe with you today.

Have you tried shishito peppers before?

They’ve recently become fairly popular at many restaurants as an appetizer / side dish, and we have totally fallen in love with them.

This may sound weird but they sort of satisfy the same craving you might have for potato chips or popcorn.

They are a little bit spicy (just enough to keep you coming back for *one* more), and have a lovely complex smoky flavor when they are charred and blistered in a skillet.

Top them with a squeeze of lemon juice, lots of flaky sea salt, and pair them with a garlicky paprika aioli dipping sauce and you’re in BUSINESS.

Crazy delicious snacking business – which really is the best kind, don’t you think?!

How to make perfect blistered shishito peppers

Perfect blistered shishito peppers are not difficult to make. It’s really just a matter of using the right equipment and technique.

Before you start cooking the peppers, make the garlicky aioli sauce for dipping.

The garlicky aioli is made with:

• Mayonnaise
• Lemon juice
• Garlic
• Sea salt
• Smoked paprika

Once the aioli is made, set it aside and start making the peppers.

Here’s the step-by-step instructions:

1. Wash and dry the peppers – you don’t really want any water left on the peppers after washing them or they will steam in the pan before they start to blister and char.
2. In a large cast iron or non stick skillet big enough for peppers to sit in a single layer, heat avocado oil over medium high heat, until oil is shimmering and very hot. Do not add the peppers to the pan until it’s ready.
3. Add peppers and let sit for about 30 seconds, so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.
4. You’ll know that they’re done when each pepper is fairly charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.

And that’s IT!

Squeeze some fresh lemon juice over the blistered peppers, shower them with flaky sea salt, and serve alongside the super yummy / garlicky aioli as a dipping sauce!

Serving suggestions

These blistered shishito peppers are an excellent snack, but also work as a side dish for whatever type of meal you’re making.

Shishito peppers vs Padron peppers

These two peppers are often mistaken for one another. They are in fact, two different types of peppers.

Shishito peppers:

• Are longer in shape
• Have thicker skin + more crunch
• Are less spicy

Padron peppers:

• Are smaller and more squatty looking
• Have a thinner skin and are more tender
• Are more spicy

If you can’t find shishito peppers at the store, but you can find padron peppers you can 100% substitute them. Just cook them for a little less time since their skin is more thin and will cook more quickly. Also expect a little more heat!

A few notes on this recipe

• Some good stores to find shishito peppers at are: Trader Joe’s, Whole Foods, and your local natural food store.
• If you don’t have avocado oil you can substitute another oil high heat cooking oil. Some good alternative are coconut oil, bacon fat / lard, or ghee.
• You can get creative with the dipping sauce! Just about any type of aioli or yogurt sauce would be very delicious.
• Shishito peppers are mostly considered to be a mild chili, however, 1 in every 10-20 peppers will have quite a bit more spice than all the others. Keep that in mind as you’re munching so you’re prepared for a little extra kick of heat!
• The only part of the pepper you don’t want to eat is the stem – the rest is fair game, so snack away!

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