Japanese Shishito Pepper Recipe

Shishito peppers: These small, green peppers are mild in flavor with an occasional spicy one in the mix. They are the star of this dish.

Olive oil: Used to cook the peppers, adding a rich, smooth flavor and helping them blister perfectly.

Sea salt: Sprinkled on the peppers after cooking to enhance their natural flavors.

To achieve perfectly blistered shishito peppers, make sure the skillet is thoroughly preheated before adding the olive oil. This ensures that the peppers will blister quickly and evenly. Additionally, avoid overcrowding the skillet to allow each pepper to come into direct contact with the hot surface, promoting even cooking and blistering.

• shishito peppers - Substitute with padron peppers: Both have a similar mild heat level and can be cooked in the same way.

• shishito peppers - Substitute with mini bell peppers: They have a mild flavor and similar size, though they lack the occasional heat of shishito peppers.

• olive oil - Substitute with grapeseed oil: It has a high smoke point and a neutral flavor, making it suitable for cooking peppers.

• olive oil - Substitute with avocado oil: It also has a high smoke point and a mild flavor, ideal for sautéing or roasting.

• sea salt - Substitute with kosher salt: It has a similar texture and flavor, making it a good alternative for seasoning.

• sea salt - Substitute with Himalayan pink salt: It provides a similar saltiness with a slightly different mineral profile.

• Allow the shishito peppers to cool completely before storing. This prevents condensation, which can make the peppers soggy.
• Transfer the cooled peppers to an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator. The peppers should stay fresh for up to 3-4 days.
• For freezing, spread the cooled shishito peppers in a single layer on a baking sheet. This prevents them from sticking together.
• Place the baking sheet in the freezer for about 1-2 hours, or until the peppers are frozen solid.
• Once frozen, transfer the peppers to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.
• When ready to use, thaw the peppers in the refrigerator overnight or reheat directly from frozen in a skillet over medium heat until warmed through.

• Preheat your oven to 350°F (175°C). Spread the shishito peppers on a baking sheet and reheat for about 5-7 minutes until they are warmed through. This method helps retain their blistered texture.

• Heat a skillet over medium heat. Add a small amount of olive oil and toss in the shishito peppers. Stir occasionally for about 3-5 minutes until they are heated evenly. This method helps maintain their slightly charred flavor.

• Use a microwave-safe dish and cover the shishito peppers with a damp paper towel. Microwave on high for 30-second intervals, stirring in between, until they are heated through. This method is quick but may slightly soften the peppers.

• If you have an air fryer, preheat it to 350°F (175°C). Place the shishito peppers in the basket and reheat for 3-4 minutes. This method helps keep them crispy and blistered.

• For a smoky twist, reheat the shishito peppers on a grill over medium heat for about 2-3 minutes, turning occasionally. This method adds an extra layer of charred flavor.

• Skillet: A flat-bottomed pan used for cooking the shishito peppers over medium-high heat.

• Spatula: A tool used to turn the peppers occasionally to ensure they blister evenly.

• Measuring spoon: Used to measure out the olive oil and sea salt accurately.

• Tongs: Handy for turning the peppers and removing them from the skillet once cooked.

• Serving plate: A plate to serve the blistered shishito peppers immediately after cooking.

Preheat the skillet: Preheat the skillet while you gather your ingredients to save time.

Use a large skillet: A larger skillet allows you to cook more shishito peppers at once, reducing overall cooking time.

Keep peppers dry: Ensure shishito peppers are dry before cooking to achieve quicker blistering.

Turn occasionally: Turn the peppers occasionally but not too often to allow them to blister faster.

Prepare serving dish: Have your serving dish ready so you can transfer the peppers immediately after cooking.