Blistered Shishito Peppers

These days, it seems every restaurant has blistered shishito peppers on its appetizer menu, and we know why! Our shishito pepper plant is so proliferous, we're harvesting every day. Blistering them in a sauté pan is the easiest way to enjoy their mild, but distinguishable flavor.

Shishito pepper


  • 2–3 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • Shishito peppers, as many as you want


  1. Heat oil over medium-high heat in a sauté pan.
  2. Add peppers and let blister, flipping them over every few minutes to char evenly.
  3. After about 3 to 4 minutes, add soy sauce and continue to sauté.
  4. When they look charred enough for your liking, they're done!

We dipped ours in a sriracha ailoi (¼ c. aioli and 2 T sriracha) for some creamy heat and Asian flair.

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Blistered Shishito Peppers Comments


Blog Title

5 out of 5 stars May 21, 2020
The first year I grew these, I thought they were delicious, but a pain, removing all the seeds and ribs. Then I was told just to eat them whole. Coulda kicked myself! So much easier and still super delicious. Now a staple in our garden.
Wynne from VA

Blog Title

5 out of 5 stars Apr 3, 2022
I have overwintered three plants and am just waiting for the steady temps to put them back out in the garden. So yummy!
Jenny from NJ

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