5 Ingredients or Fewer

Blistered Shishito Peppers

September 18, 2013
11 Ratings
Photo by Eric Moran
Author Notes

This technique comes from Molly Wizenberg and Brandon Pettit, owners of Seattle's Delancey restaurant. They make theirs in a very very hot pizza oven, cooked in olive oil -- the oven is so hot that the peppers cook before the olive oil has time to burn! At home, you can easily use grapeseed oil or another oil with a high smoke point. They are addictive, and will cause you to anticipate shishito peppers in the late summer the way that many anticipate ramps, then berries, then tomatoes. I recommend salting recklessly. —Marian Bull

  • Serves 2 to 4, as an appetizer
Ingredients
  • 1 pound shishito peppers, preferably with stem intact
  • Grapeseed oil (or another oil with a high smoke point)
  • Flaky salt
  • 1 lime, cut into wedges
In This Recipe
Directions
  1. First, clean and dry your peppers well.
  2. Heat your oil over medium-high heat in a wok or cast iron skillet. Add peppers to the pan in one layer; don't overcrowd them. Don't stir; let them sit and allow them to blister. Turn them once they begin to char and sizzle; they should have brown-to-black patches on a few sides.
  3. Once they are "tender to the tooth", as Molly says, remove them from the pan and drain them on paper towels. Salt them with abandon. Seriously, don't hold back. Add a squeeze of lime. Enjoy immediately.

See what other Food52ers are saying.

  • Hmoshman
    Hmoshman
  • Alexandra Stafford
    Alexandra Stafford
  • junglechef
    junglechef
  • cucina di mammina
    cucina di mammina
  • Marian Bull
    Marian Bull
Marian Bull

Recipe by: Marian Bull

writer

7 Reviews

Hmoshman September 12, 2020
I got shishitos from the Farmers Market. Blistered in my Le Creuset pot in ghee. Sprinkled with Himalayan pink and lime squeeze. Delicious! Yes would be great to add to a tapas/mezze meal. None of mine were hot.
 
Sharon February 25, 2019
These make a wonderful snack, or addition to a tapas spread. But you can bet that at least ONE of these peppers in a serving will be very hot. It's kinda like playing Russian Roulette - which just adds to the fun. I love them as a late night snack, sprinkled with Himalayan sea salt, a squeeze of citrus and a slab of barely melted Monterey Jack cheese. A guilty pleasure while the household sleeps. Bliss!
 
Alexandra S. September 18, 2014
A friend just mailed me shishito peppers from her farmers' market in Philly. I have never been so excited to make something, but I'm scared bc if I screw this up there will be no more to play with. I'll report back.
 
junglechef September 29, 2013
We had a surprisingly large crop of Shishitos this year from our gardens here at the eastern edge of the Willamette Valley in Oregon. We're at 1150 feet of elevation and it has to a REALLY hot summer for our peppers to thrive, but this year they did. AND, I was able to utilize this method, using an antique cast iron skillet, several times in the past weeks.
 
Author Comment
Marian B. September 29, 2013
So happy to hear it!
 
cucina D. September 20, 2013
I love this recipe! In Italy my family would roast sweet bell peppers and long green peppers (cubanelles) in the very hot bread and pizza stone ovens. The flavor levels achieved are hard to match in a traditional stove. I will be trying this one very soon, thanks for sharing!
 
Author Comment
Marian B. September 20, 2013
Hope you enjoy them!