blistered shishito peppers in bowl horizontal 1
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Shishito Peppers

Course Appetizer, Side
Cuisine Japanese
Cook Time 5 minutes
Total Time 5 minutes
Author Justin McChesney-Wachs


  • 6 oz shishito peppers or any amount that will fit in the skillet
  • 2 tsp canola oil (or similar cooking oil)
  • kosher salt or other flaky salt


  • Heat a 12" cast iron skillet over high heat until it is smoking hot.
  • In a medium bowl, combine the shishito peppers with 2 teaspoons of the canola oil and toss until they are well coated.
  • Cook the shishito peppers in the cast iron skillet for 3 to 5 minutes, stirring frequently until they blister and turn dark brown in places.
  • Season the peppers with flaky kosher and or Molden Salt.


  • If cooking large quantities, it's best to cook in batches so the peppers are in direct contact with the hot skillet.