Blistered Shishito Peppers
Just a little more effort than opening a bag of chips and 1,000 times more exciting, these blue-black shishito peppers are the salty, (sometimes) spicy snack you need in your life.
Shishito peppers in blister form are a delicious snack or appetizer, ready in under 10 minutes! They taste slightly smoky with a wonderfully mild peppery taste. Sprinkle with sea salt and sesame seeds and serve with your favorite dipping sauce!
I prefer to serve Blistered Shishito Peppers in blister packs. They make a great appetizer and taste delicious with just a pinch of salt and a squeeze of lemon juice.
Originally from Japan, Blistered Shishito Peppers is a close relative of the Spanish Padrón pepper. In fact, the two are so similar that they are often mistaken for one another. Although both come from the same pepper family (Capsicum annum), the differences are significant. Padrón peppers have a much softer texture and thinner skin than the wrinkled shishito pepper. Additionally, shishitos have a sweeter, milder flavor profile, making them suitable for a wider range of palates.
Calories: 57 kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated fat: 0.5g | Polyunsaturated fat: 1 g | Monounsaturated fat: 2 g | Sodium: 4 mg | Potassium: 228 mg | Fiber: 2g | Sugar: 3g | Vitamin A: 482 IU | Vitamin C: 105 mg | Calcium: 13 mg | Iron: 0.4 mg
You’ll never order this at a restaurant again:
Blistered Shishito Peppers Edition It’s not that ordering them at a restaurant isn’t delicious, but the point is: once you find out how insanely easy it is to make this dreamy, healthy, salty, snacky appetizer at home, you’ll… hard to convince yourself to spend restaurant money on a plate of these peppers. They are just too light! And too good to save for when you eat out. Once we got the hang of it, we blew shishito peppers at least once a week (sometimes more) throughout the season. Sprinkled with salt flakes, we really can’t think of a better appetizer than these salty shishito peppers.
Okay, but what are shishito peppers? Shishito peppers are small, light green, slightly wrinkled peppers from the pepper annuum family. Most peppers are very mildly spicy and even a little sweet, but every now and then you come across one with a real kick.
In short, this shishito pepper recipe is a really fun game of snack roulette where someone eats a hot pepper once in a while! It’s said that about one in ten peppers is hot, but we’ve noticed quite a bit of variation: sometimes we get a batch that’s almost entirely mild, and other times the split is almost 50/50 hot/mild. So be warned! If someone at your table (kids, we mean you) doesn’t like heat, warn him or her about the peppers or at least take a small bite first to check for spiciness. Shishitos are very similar to Padrón peppers – they can also be prepared this way!
How to Cook Shishito Peppers
When we say “blow shishito peppers” we mean bubbles! Cooked quickly over high heat, these peppers are as quick to cook as they are delicious. Here’s how to make them:
1. Heat the oil over high heat until it smokes.
2. Carefully add the peppers to the pan, being careful not to overcrowd them. Depending on the size of your pan, you may want to work in batches.
3.Turn the peppers after a few minutes and cook. Cooking the peppers takes about four to five minutes in total. When done, they will look blistered and wilted.
4. Salt generously and finish with a little lemon peel.
5.Gulp! As soon as you can eat them without burning your mouth, eat them!
2-3 dl shishito pepper (or padron pepper)
olive oil 2 tablespoons
2 teaspoons lemon peel
2 flake salt tsp
- Add olive oil to a large frying pan and heat over high heat until smoking.
2. Place the peppers in a single layer and cook, undisturbed, until the peppers begin to bubble, about 2 minutes.
3. Carefully turn the peppers with tongs or shake the pot vigorously by the handle. Cook for another 2-3 minutes. Place on a plate, sprinkle with salt flakes and lemon zest and serve. Note: It is estimated that one in ten peppers contains some heat. We like to think this is the roulette of the snack world.
What to Serve with
Blistered Shishito Peppers are a light and healthy snack in themselves. They are welcome with almost any meal and are an easy way to top off an appetizer with cheese and olives. If you’re craving Spanish tapas, serve it with one of the following Mediterranean snacks:
Tomato and basil bruschetta
Simple Romesco sauce with raw or grilled vegetables
Epic Baba Ganoush
Baked goat cheese with tomato sauce
Are Blistered Shishito Peppers hot?
While most shishito peppers have only a mild flavor and are only slightly hotter than the average pepper, about one in ten peppers pack a punch. But even the spicier shishitos may not surprise you. At their spiciest, these peppers are still milder than the average jalapeño. Shishito peppers score between 100 and 1,000 on the Scoville heat scale depending on capsaicin concentration, but that pales in comparison to the 2,500 to 8,000 jalapeño peppers. The closely related Padrón pepper also has a stronger kick, averaging around 500 to 2,000. The gameplay that comes with eating shishito peppers is a big draw for some. Many like to enjoy a little spice that isn’t overpowering, making them popular appetizers.
Are Blistered Shishito Peppers healthy?
Whether you want to classify peppers as a fruit or a vegetable (yes, they are both), there are many benefits to adding shishito peppers to your diet. Like many vegetables, these bites are packed with fiber, which promotes gut health, lowers cholesterol, and keeps you full longer. Shishito peppers are also rich in antioxidants and vitamin C, both of which are important for promoting immune health. Antioxidants rid the body of toxins, while vitamin C promotes the production of even more antioxidants. For seven Trader Joe’s brand raw shishito peppers, you’ll consume 15 calories, 4 grams of carbs, 1 gram of protein, 2 grams of sugar, and zero fat! As an added bonus, capsaicin increases your metabolism so you burn more while consuming fewer calories.