Shishito peppers are a must grow (and must eat) every summer. They are delicious and fun to eat. Enjoy them as a snack with a cocktail or beer, or simply as a side or appetizer for your next garden to table meal.
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These peppers are related to Spanish Padron peppers and appear to have been developed in East Asia where they are enjoyed in Japan and Korea. They are known as kkwari-gochu (꽈리고추), or "groundcherry pepper" in Korea because they have a wrinkled surface resembling groundcherries.
They are typically enjoyed fried or pickled/fermented. This recipe for blistered shishitos is adaptable and meant to give you the base knowledge and method.
What's interesting about these peppers, and what makes them fun to eat, is that they are typically mild in spice level, however, 1 out of 10 will be incredibly hot and spicy! It's like playing "Shishito Roulette". Typically, the peppers will be hotter as they mature. When they are fully ripe, they will turn red. They are also really easy to grow in the garden.
Ingredients
For this recipe, you will need the following ingredients:
- Shishito peppers (green, under ripe - though it's ok if you have a few ripe peppers in the mix)
- Olive Oil
- Lemon (wedge, juice and zest)
- Tahini (sesame paste)
- Flaky salt and black pepper
- Water
See recipe card for quantities.
How to Make Blistered Shishito and Dipping Sauce
This recipe is incredibly easy to make and comes together in no time.
- Wash your shishito peppers and pat them dry. It's important to make sure the peppers are as dry as possible. Water and hot oil do not mix.
- Start by making the shishito pepper dipping sauce. In a small bowl, combine tahini, lemon juice, a little bit of water, salt and pepper. Wisk to combine. Tahini has a tendency to thicken up, simply add more water to loosen to your desired thickness. Set aside for now.
- To a frying pan on medium-high heat, add 1 tablespoon of olive oil. When the oil begins to shimmer, carefully add the shishito peppers to the pan.
- Allow the peppers to char by not moving them around too much at first. After 2-3 minutes, shake the pan or flip the peppers using tongs. Overall, this process should take no longer than 5 minutes. If the oil begins to smoke, reduce the heat.
- Transfer shishitos to a serving platter, drizzle with 1 tablespoon olive oil, and sprinkle with flaky salt and lemon zest. Serve with tahini lemon dipping sauce and a lemon wedge.
Hint: The choice of pan is important. Avoid using a Teflon coated pan as they do not handle high heat well. Cast iron, stainless steel and ceramic are good options.
Substitutions
As mentioned above, shishito peppers are from East Asia. They are related to (believed to have evolved from) the popular Spanish Padron pepper. This same recipe and method can be applied to Padron peppers.
You can also switch up the dipping sauce, or simply go with out it. A squeeze of lemon is all you really need to enjoy these delicious fried peppers.
Storage
Blistered shishito peppers should be enjoyed right away, while they are still warm. There is no reason to prepare these fried peppers in advance.
Expert Tips
Serve these blistered shishitos as a snack, as an appetizer or even as a side. I love to prepare them whenever I make Spanish Paella or when I want a snack to accompany my tinto de verano. They also go perfectly on a meze spread with hummus, roasted eggplant dip and pickles.
FAQ
Shishito peppers are a small fruited pepper variety (capsiccum annuum) with irregular elongated fruits. They are typically consumed green (under ripe). They are related to Spanish Padron peppers and treated in much the same way.
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Blistered Shishito Peppers with Tahini Dipping Sauce
Ingredients
- 1 lbs Shishito peppers
- 2 tablespoon Olive oil - Divided
- 1 tablespoon Lemon zest - To garnish
- Flaky salt - To garnish
- Lemon Wedge - To serve
Tahini Lemon Dipping Sauce
- 1 tablespoon Tahini
- 1 tablespoon Lemon Juice
- Water - as needed to dilute sauce
- Salt and pepper to taste
Instructions
- Wash your shishito peppers and pat them dry. It's important to make sure the peppers are as dry as possible. Water and hot oil do not mix.
- Start by making the dipping sauce. In a small bowl, combine tahini, lemon juice, a little bit of water, salt, and pepper. Wisk to combine. Tahini has a tendency to thicken up, simply add more water to loosen to your desired thickness. Set aside for now.
- To a frying pan on medium-high heat, add 1 tablespoon of olive oil. When the oil begins to shimmer, carefully add the shishito peppers to the pan.
- Allow the peppers to char by not moving them around too much at first. After 2-3 minutes, shake the pan or flip the peppers using tongs. Overall, this process should take no longer than 5 minutes. If the oil begins to smoke, reduce the heat.
- Transfer shishitos to a serving platter, drizzle with 1 tablespoon olive oil, and sprinkle with flaky salt and lemon zest. Serve with tahini lemon dipping sauce and a lemon wedge.
Priya
Love this. They are like Padron peppers.
Luay
Yes, exactly!