15-Minute Blistered Shishito Peppers with Garlic
Blistered shishito peppers are a quick, flavorful appetizer that’s as fun to eat as it is to make. These mild, slightly smoky peppers are tossed with soy sauce, ginger, and toasted sesame seeds for an irresistible appetizer or cocktail snack. Perfect for sharing… though there’s always that one spicy surprise in the bunch to keep things interesting. 😜
Servings: 4 servings
Calories: 77kcal
Equipment
Ingredients
- 1 Tbsp neutral oil
- 1 tsp sesame oil
- 1 lb shishito peppers
- 2 cloves garlic, minced
- 1 Tbsp low-sodium soy sauce or tamari if gluten-free
- 1 tsp sesame seeds
- 1 tsp Kosher salt
Instructions
- Cook the shishitos peppers. Heat 1 Tbsp grape seed and 1 tsp sesame oil over high heat in a large cast iron or heavy bottom skillet until very hot, but not smoking. Add shishito peppers and cook, stirring often, until blistered on all sides. This can take 5-10 minutes depending on how hot your pan is. You're looking for the peppers to be tender, but not mushy.
- Toss with sauce. When the peppers are almost there, add garlic, 1 Tbsp soy sauce, and 1 tsp sesame seeds. Cook until garlic is fragrant, about 30 seconds then remove from heat. Sprinkle with 1 tsp Kosher salt, then serve immediately with additional soy sauce for dipping.
Notes
- Storage: Leftovers will keep in an airtight container in the refrigerator for 2–3 days.
- Best the first day: For optimal flavor and texture, enjoy them the day they’re made—they’ll soften and lose some of that beautiful char over time.
Nutrition
Calories: 77kcal | Carbohydrates: 4.8g | Protein: 1.3g | Fat: 6.4g | Saturated Fat: 0.8g | Sodium: 693mg | Fiber: 2g | Sugar: 2g
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