Blistered Shishito Peppers is a simple yet captivating side dish that will elevate your taste buds. These slender, emerald-green peppers from Japan transform when kissed by heat, their blistered skins revealing a soft, vibrant interior.
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This recipe makes four servings for about $2.89 per serving. The total approximate cost for the recipe is $11.59.
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Feeling intimidated to make these peppers at home? Don’t be! They are easier than you think, especially with my step-by-step instructions.
Blistered Shishito Peppers are a fun and unique side dish or appetizer. They are slightly sweet, with a touch of mild heat and charred skin that enhances the flavor. The cooking process creates a tender skin, leaving you with a slight crunch to create the perfect texture.
Scroll down to the recipe to see just how easy it is to make these Blistered Shishito Peppers at home.
What You’ll Love About Blistered Shishito Peppers:
- Delicious Flavor: The ingredients come together to create an irresistible flavor that is both savory and sweet.
- Unique Ingredients: You may not have experienced cooking with lemongrass before. You will love the new and exciting flavor.
- Versatile: This dish can be served as a snack, appetizer, or side dish. Serve it at a family gathering or bring it to a potluck.
Ingredients and Estimated Cost:
- 3 tablespoons olive oil – $0.42
- 1 pound shishito peppers – $7.98
- ¾ cup small diced red onion – $1.32
- 3-inch piece fresh lemongrass stalk – $1.42
- 1 teaspoon chopped ginger – $0.01
- 2 cloves garlic – $0.08
- ¼ cup fresh chopped cilantro – $0.20
- 1 tablespoon vinegar – $0.02
- 1 tablespoon soy sauce – $0.05
- 1 teaspoon pure maple syrup – $0.09
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in November 2023.
How To Blister Shishito Peppers:
***For complete recipe instructions, see the recipe card below.
- First, wash and dry the peppers and then place them in a large bowl.
- Next, add two tablespoons of olive oil, and ¼ teaspoon of kosher salt and toss.
- Then, heat a large skillet over medium heat.
- Add the shishito peppers to the pan and cook for about two to three minutes.
- Remove the peppers from the pan and lower the heat to medium-low.
- Next, add the remaining olive oil, lemongrass, red onion, ginger, and garlic, and saute until the onions are soft.
- Then, add the soy sauce, vinegar, and pure maple syrup and saute for about thirty seconds.
- Finally, top the shishito peppers with the lemongrass relish and fresh cilantro and serve.
Recipe Variations and Substitutions:
- If you cannot find fresh lemongrass stalk, feel free to use the paste.
- Don’t have pure maple syrup? Use agave nectar instead. I would not recommend using honey.
- Don’t like cilantro? Use parsley.
- Sometimes I like to ad little gems of crumbled bacon or pancetta to the finished dish.
Storage Tips:
Here is a guide on how to store, freeze, thaw, and reheat blistered shishito peppers:
Store:
- Allow the peppers to cool completely. This is important to prevent condensation from forming and causing the peppers to become soggy.
- Place the peppers in an airtight container.
- Refrigerate the peppers for 2-3 days.
Freeze:
- It’s best to freeze this dish with just the peppers, not the lemongrass relish.
- Place the peppers in a single layer on a baking sheet lined with parchment paper.
- Freeze the peppers for 1-2 hours or until they are frozen solid.
- Transfer the frozen peppers to a freezer-safe bag or container.
- Freeze for 3 months.
Thaw and Reheat:
- Remove the frozen peppers from the freezer and let them thaw in the refrigerator overnight.
- Heat a skillet over medium heat.
- Add the thawed peppers to the skillet and cook for 2-3 minutes or until heated.
- Serve immediately.
Blistered Shishito Peppers Recipe FAQs:
What do shishito peppers taste like?
Shishito peppers taste like bell peppers. They are crunchy when eaten raw, and softened when cooked. They contain many small jalapeno-like seeds close to the stem. The seeds are completely edible. Shishito peppers overall, are mild in terms of spiciness.
I think these peppers would be great in an omelet, on tacos (raw or cooked), or soups. They are very versatile.
Do you refrigerate shishito peppers?
Yes, and I highly recommend it in order for them to stay fresher longer. To optimize shelf life, all fresh produce should be refrigerated.
What to serve with Shishito peppers?
Serve alongside buttery rice, fluffy quinoa, eat them on their own, or as an appetizer.
More Sides:
- Spinach Caprese Salad
- Pickled Red Onions – Refrigerator Method
- Buckwheat Salad
- Mexican Cauliflower Rice
- Brussels Sprout Salad
- Roasted Delicata Squash
- Cucumber Kimchi
- Creamy Cucumber and Avocado Salad
- Mediterranean Marinated Tomatoes
- Instant Pot Spaghetti Squash
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Blistered Shishito Peppers
Recipe Cost 11.59 Serving Cost 2.89
Recipe Cost $ 11.59 Serving Cost $ 2.89Ingredients
- 3 tbsp olive oil divided see notes
- 1 lb. shishito peppers
- ¾ cup small diced red onion about 1 small onion
- 3- inch piece of fresh lemongrass stalk thin-sliced or 1 tbsp lemongrass paste
- 1 tsp chopped ginger
- 2 cloves of garlic finely chopped
- ¼ cup fresh chopped cilantro
- 1 tbsp vinegar
- 1 tbsp soy sauce alcohol-free
- 1 tsp pure maple syrup
Instructions
- Wash and dry the peppers well.
- When ready, transfer them to a large bowl.
- Add 2 tbsp of olive oil, ¼ teaspoon of kosher salt and toss until each one is generously coated.
- When ready, heat a large skillet or cast-iron pan, over medium heat.
- Add the oiled and salted shishito peppers to the pan and cook until blistered (about 2-3 minutes).
- Remove the peppers from the pan and lower the heat to medium-low.
- Add in the leftover tablespoon of olive oil, lemongrass, diced red onion, ginger, garlic, and sauté until the onions have softened.
- When the onions have softened, add the soy sauce, vinegar, and pure maple syrup. Sauté for about 30 seconds and you are done!
- Top the shishito peppers with the lemongrass relish, fresh chopped cilantro, and consume while hot.
- Serve and enjoy.
Notes
Equipment
Nutrition
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