Shishito peppers are known for their ability to surprise. One in ten of these chilies will pack more of a low-medium wallop than their typical super-mild simmer. It’s not so far as jalapeño heat, but it’s there, and you’ll know. That’s what makes blistered shishito peppers such a fun, spicy appetizer. The smoky, citrusy flavors of the shishito are enhanced by the earthiness from the blistering, making them a pure delight to eat. And then WHAMMO. Someone picks “the one” and the table lights up.
No shishito available? Or you’re looking for higher base heat? Look to the Padrón pepper. It works well blistered (a perfect substitute in this recipe_, and it has the same “one in ten” surprise factor, with a heat that can truly reach the jalapeño heat range.
Like this recipe? You’ll love these too:
- Spicy Fried Pickles: The pickled tang and spiciness just work.
- Fried Jalapeño Slices: A classic fiery appetizer that is always a crowd favorite.
- Chili And Figs In Prosciutto: So simple to make, but there’s amazing flavor depth here.
Blistered Shishito Peppers
- 3 cups shishito peppers whole, do not cut off ends
- 2 tablespoons extra-virgin olive oil
- Sea salt
- In a skillet, heat the olive soil over medium-high heat.
- Sauté the shishito peppers in the oil, turning them as needed to cook all sides.
- Once the chilies start to blister, remove them from the heat, sprinkle them with sea salt, and serve.
Use these the same way as shishito peppers in this recipe.