Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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I’m not usually a big fan of peppers but I make a BIG exception for shishitos. This easy shishito pepper recipe is ready in 5 minutes and uses exactly three ingredients: shishito peppers, olive oil and salt. You simply saute them in a really hot pan with oil until blistered and beginning to soften and then sprinkle them with a bit of coarse salt. It really doesn’t get any easier than that.
Shishito Peppers have a mellow, slightly sweet flavor — except for the occasional spicy surprise! Roughly one pepper in every handful will buck the norm and set your mouth (pleasantly) on fire.
Buying Shishito Peppers
You can use either Japanese shishito or Spanish padron peppers for this dish. The names are interchangeable.
Look for peppers between two and five inches long that are bright green and very firm. They are usually available fresh in grocery stores and farmer’s markets well into the fall, though you can often find packages of shishito peppers at Asian grocery stores year-round. Keep them in a crisper drawer in your fridge until ready to eat; they’ll be fine for a few days until you get around to roasting them.
How to Cook Shishito Peppers
I usually roast the peppers in a very hot cast iron skillet. However, they can also be made on the grill (either on a preheated grill pan or wrapped in an aluminium foil packet.)
The key to fantastic roasted peppers is high heat and quick cooking. The higher and quicker the better. You’re aiming for charred blisters on all sides and a texture that is still fairly firm. If you cook the peppers too slowly or at lower heat they’ll will wilt and become too soft before they develop charred spots.
These peppers are best sprinkled with crunchy salt and eaten within minutes of coming off the heat. Even with high heat and quick cooking, they’ll wilt and lose their crispiness the longer they sit. And don’t be bashful with the salt.
To eat the cooked peppers, just hold them by the stem and take a bite.
To Dip or Not to Dip?
I usually eat the peppers plain but you can make a simple dipping sauce by mixing mayonnaise, sour cream, or yogurt with some lime or lemon juice and a little hot sauce or fresh herbs.
Try this healthy recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
This easy shishito pepper recipe is ready in 5 minutes and uses exactly three ingredients: shishido peppers, olive oil and salt. You simply saute them in a really hot pan with oil until blistered and beginning to soften and then sprinkle them with a hit of coarse salt. It really doesn’t get any easier than that.
Ingredients
UnitsScale
Olive oil
1pound shishito peppers
Coarse salt
Instructions
Heat a cast iron skillet or wok over high heat.
Add a glug of olive oil, and when the oil is hot, add the whole peppers.
Cook, stirring often, until the peppers are blistered and slightly charred. It will take 5-10 minutes depending on how many peppers are in the pan.
Remove peppers from pan and season generously with coarse salt.
Notes
To eat the cooked peppers, just hold them by the stem and take a bite.
