- Heat a cast iron pan over medium-high heat and lightly drizzle with oil.
- Arrange shishito peppers in a single layer, ensuring not to overcrowd the pan. Cook for 2-3 minutes, until blistered and slightly charred, then flip and cook for another 2-3 minutes to char all sides evenly.
- Transfer the peppers to a serving plate, sprinkle with salt, and serve immediately with a dipping sauce, such as avocado yogurt.
- Calories:35 kcal25%
- Energy:146 kJ22%
- Protein:1.25 g28%
- Carbohydrates:5.5 mg40%
- Sugar:2.5 mg8%
- Salt:290 g25%
- Fat:1.1 g20%
Last Updated on 2 months by Neha Deshmukh
Blistered Shishito Peppers Recipe – Quick Indian-Style Charring
Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful recipe with you. I stumbled upon shishito peppers a few years ago and instantly fell in love. They’re just…fun to eat! Plus, this quick charring method feels a little bit like the tarka we do with spices in Indian cooking – that beautiful, blistered, slightly smoky flavor is just everything. This isn’t strictly an Indian recipe, but the technique feels right at home with our love for quick, flavorful cooking.
Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe comes together in under 10 minutes, requires minimal ingredients, and delivers a serious punch of flavor. It’s perfect as a quick snack, appetizer, or side dish. And the best part? The surprise element! Most shishito peppers are mild, but every now and then you get a little kick – it’s a fun game with every bite.
Ingredients
Here’s what you’ll need to make these addictive little peppers:
- 16 oz (about 450g) shishito peppers
- 1 teaspoon oil (any neutral oil works!)
- 0.5 teaspoon flaky sea salt (trust me, flaky salt makes a difference!)
Ingredient Notes
Let’s talk ingredients for a sec. These little things can really elevate your dish!
Shishito Peppers: Understanding the Heat Variation
These peppers are generally mild, rating 50-100 on the Scoville scale. But about 1 in 10 peppers packs a surprising punch! It’s part of the fun, so don’t be scared. Look for bright green, firm peppers – that’s a sign of freshness.
Oil: Choosing the Right Oil for Charring
I usually use a neutral oil like canola or vegetable oil because we want the pepper flavor to shine. But avocado oil or even a light olive oil work beautifully too. Just avoid anything with a strong flavor that will compete with the peppers.
Salt: The Importance of Flaky Sea Salt
Seriously, don’t skip the flaky sea salt! It adds a wonderful texture and burst of flavor that regular table salt just can’t match. Maldon is my go-to, but any good flaky sea salt will do.
Step-By-Step Instructions
Alright, let’s get cooking! It’s seriously easy.
- Heat a cast iron pan (or any heavy-bottomed skillet) over medium-high heat. Drizzle in the oil and swirl to coat the pan lightly.
- Arrange the shishito peppers in a single layer, making sure not to overcrowd the pan. This is key for getting that nice blister.
- Cook for about 2 minutes, until the peppers are nicely blistered and charred on one side. Then, flip them over and continue cooking for another 2-3 minutes, until all sides are evenly charred. You want some good color on those peppers!
- Transfer the blistered peppers to a serving plate. Sprinkle generously with flaky sea salt.
- Serve immediately with your favorite dipping sauce (I’ve got some suggestions below!).
Expert Tips
A few little things I’ve learned along the way…
Achieving the Perfect Blister
High heat is your friend! You want the pan hot enough to create a good sear without burning the peppers.
Preventing Overcrowding in the Pan
If you overcrowd the pan, the peppers will steam instead of blister. Work in batches if necessary. It’s worth the extra effort!
Variations
Want to spice things up? Here are a few ideas:
Spice Level: Adding a Pinch of Chili Powder
My friend, Priya, loves to sprinkle a tiny pinch of chili powder (like Kashmiri chili powder for color and mild heat) over the peppers while they’re still hot in the pan.
Vegan Adaptation
This recipe is naturally vegan! Just ensure your dipping sauce is also vegan-friendly.
Gluten-Free Adaptation
This recipe is naturally gluten-free.
Festival Adaptation: A Quick Appetizer for Diwali Gatherings
These are amazing as a quick appetizer for Diwali! They’re easy to make in a batch and everyone loves them.
Serving Suggestions
These peppers are incredibly versatile!
Dipping Sauce Pairings
* Avocado Yogurt: A creamy, cooling dip that balances the slight heat of the peppers.
* Tamarind Chutney: For a sweet, tangy, and totally Indian twist!
* Plain yogurt with a sprinkle of chaat masala is also fantastic.
As a Side Dish with Indian Meals
They pair beautifully with everything from dal and rice to biryani and kebabs.
Storage Instructions
Honestly, these are best enjoyed immediately. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy, but still tasty!
FAQs
Got questions? I’ve got answers!
Are Shishito Peppers Spicy?
Most aren’t! But about 1 in 10 peppers will have a noticeable kick. It’s part of the fun!
What is the best way to tell if Shishito Peppers are fresh?
Look for bright green, firm peppers with no blemishes.
Can I char Shishito Peppers on a grill?
Absolutely! Grill them over medium-high heat for a similar charred flavor.
What kind of oil is best for blistering peppers?
A neutral oil like canola or vegetable oil is ideal.
How do I adjust the salt level to my preference?
Start with the recommended amount and add more to taste. Remember, flaky sea salt has a different intensity than table salt.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
