I’m a sucker for these blistered Shishito Peppers! Especially when they are served alongside a creamy garlic aioli for dipping.
Shishito Peppers are an appetizer recipe that you’d find at a fancy restaurant, but it’s surprisingly easy to make at home.
Whether you’re serving these delicate peppers alongside my Lazy Sweet Chili Chicken or just munching on them as a pre-dinner warm up… they’re so irresistible you’ll be shook.
What Are Shishito Peppers?
Shishito Peppers, (pronounced “shee-shee-tow”) are wrinkly green peppers that are small, sweet and thin-skinned. These Japanese chili peppers are usually mild, but a spicy one can sneak in there every once in a while. They say 1 out of every 10 peppers is spicy… I swear I always pick the spicy one.
They’re commonly served charred or blistered. In my opinion they’re best when served along side a creamy dip.
Where Can I Get Shishito Peppers?
I’ve had success finding shishito peppers in my local grocery store’s produce section, near the other peppers like jalapeños. Walmart, Kroger, Trader Joe’s, etc. – these stores usually carry them.
A couple summers ago I even grew some in my garden with much success!
Blistered Shishito Peppers Recipe
It only takes a few minutes to whip up this crazy simple snack – you’ll be hooked!
Ingredients Needed
Here’s the quick list of ingredients you’ll need to make this blistered shishito pepper recipe along with the garlic aioli. As always, you can find the full list of ingredients located in the printable recipe card below.
- Shishito Peppers – washed and dried prior to cooking. Some peppers may have yellow or red spots on them, this is totally fine.
- Oils – I like to cook my shishito peppers in a light oil like avocado oil to blister them, then at the end add a tiny bit of sesame oil for a rich flavor.
- Garlic – use fresh or jarred garlic at the very end of cooking to boost the flavor and taste of the peppers.
- Salt – a nice flakey sea salt sprinkled all over will give these sweet peppers a nice finish.
- Mayo – the base of our aioli is a rich mayo, don’t substitute with miracle whip. You can, however use half greek yogurt and half mayo for lighter consistency and added protein.
- Lemon Juice – freshly squeezed lemon juice will bring out the flavor of the garlic aioli. if you don’t have any lemon on hand, you can swap with some rice vinegar for the added acidity.
How To Cook Shishito Peppers
You’ll need a large skillet or wok to quickly cook these peppers. I prefer to use a wok because it heats up nice and fast and has lots of room, allowing the peppers to blister evenly.
Heat Pan Over Medium-High
Add oil to your pan and heat it till it’s nice and hot. Toss in the washed shishito peppers and stir them often. The goal here is to let the delicate skins of the small peppers blister slightly in the pan. Keep the peppers moving so nothing scorches.
The peppers will start to expand and look more plump under the heat, which is just what you want.
Once all the peppers have a nice charred or blistered look to them, add in just a teaspoon of sesame oil and a teaspoon of fresh garlic. Quickly stir the peppers, allowing the garlic and oil to become fragrant. This should only take 30 seconds.
Remove the pan from the heat and sprinkle the peppers generously with flakey salt.
Make Garlic Aioli
While the peppers are cooking, you can whip up your creamy dipping sauce by simply combining the mayo, lemon juice and seasonings in a small dish.
After removing the peppers from the heat, they will start to shrivel back down to be wrinkly and tender.
All that’s left to do is simply place them on a platter with a bowl of the aioli and dig in!
So simple and yet so satisfying.
If you haven’t tried these delicate peppers yet, now is the time, and this is the method you want to use.
Make Ahead and Storage
Cooked Shishito Peppers are best when enjoyed right away. You can, however, store cooked shishito peppers in the fridge for up to 2 to 3 days. Just make sure to let the peppers come to room temperature before placing in an airtight container in the fridge.
The Garlic Aioli dip can be stored in an airtight container in the fridge for up to 7 days.
What To Serve with Shishito Peppers
Blistered Shishito Peppers are a great appetizer to any meal. I’ve seen them on the menu of popular steak houses as well as Japanese cuisine. Here are some dinner options that would pair well with these peppers.
- Ahi Tuna Poke Bake – a delicious rice and spicy tuna mixture that’s begging to be served with shishito pepeprs.
- The Best Steaks Ever – a juicy ribeye steak with the most amazing marinade and seasonings!
- Kung Pao Chicken – a sweet and spicy chicken packed with veggies and roasted peanuts.
I can’t wait for you to give these blistered shishito peppers a try! I know you’re going to love them!
Shishito Peppers with Garlic Aioli
Ingredients
- 10 oz shishito peppers, washed and dried
- 2 tsp avocado oil
- 1 tsp sesame oil
- 1 tsp garlic, minced
- ½ tsp salt, flakey salt preferred
For The Garlic Aioli
- ½ cup mayo
- 2 tbsp lemon juice, or rice vinegar
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat a large wok or skillet over medium-high heat and add in 2 tsp avocado oil. Once the oil is hot, add in the peppers and cook, stirring occasionally, until the peppers are charred and blistered (this should take about 5 to 6 minutes).
- Quickly stir in the sesame oil and garlic and toss around the peppers, coating them evenly, until the garlic and oil are fragrant, about 30 seconds. Remove the peppers from heat, sprinkle generously with the flakey sea salt and set aside.
For The Garlic Aioli
- Combine the mayo, lemon juice, garlic powder, salt and pepper in a small dish and whisk together until smooth.
- Serve the hot cooked peppers with the garlic aioli dip. To eat: dip the peppers in the aioli, bite off the flesh part of the pepper and discard the stems. Enjoy!
