Blistered Shishito peppers are one of the easiest, quickest, and tastiest veggie sides to elevate your dish. They’re slightly sweet, rarely very spicy, and absolutely worth trying!
The first time I had shishito peppers in a restaurant, I immediately needed to learn how to make them at home. My local Mariano’s in the NW suburbs of Chicago sells shishito peppers year-round, so I’ve been lucky that I haven’t had to search hard for them. This short recipe is so simple, but is bursting with so many flavors that it becomes addicting!
Are shishito peppers spicy?
Most of the time, shishito peppers are mild and slightly sweet, with a smoky flavor once they’re blistered. But here’s the fun part! They have a little bit of “pepper roulette” because about one in ten peppers packs some unexpected heat. It’s usually not as spicy as a jalapeno, but it can definitely surprise you with a little kick. You also don’t need to de-seed them like other peppers, and cooking them makes the seeds even less noticeable!
Can you eat them raw?
Yes, you can eat shishito peppers raw. They are safe to eat and have a mild, slightly grassy flavor with a crisp texture when uncooked. That said, they are most often cooked because blistering or roasting them brings out a subtle sweetness and softens the skin, which many people find more enjoyable. Raw shishitos work best when thinly sliced and added to salads, slaws, or as a fresh topping where you want a gentle pepper flavor without much heat.
Blistered Shishito Peppers
Makes: 2 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 cups shishito peppers
1 tablespoon soy sauce
2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1 tablespoon minced garlic
1 teaspoon honey
salt and pepper to taste
Avocado oil spray, for cooking
1. Heat a large skillet or cast iron pan over medium high heat until very hot.
2. Spritz with avocado oil spray (or high heat oil) and add the shishito peppers in a single layer.
3. Cook for 2-3 minutes without moving them to allow blistering, then toss and continue to cook another 3-4 minutes, stirring occasionally, until peppers are evenly charred and softened in spots.
4. To the pan, add the soy sauce, vinegar, sesame oil, garlic and honey, tossing to coat evenly. Cook for 1-2 minutes just until the sauce clings to the peppers.
5. Transfer to a serving plate and enjoy!
Shishito peppers pair especially well with grilled meats, seafood, rice bowls, and noodle dishes, where their gentle heat and charred edges balance richer flavors. Their versatility makes them a great ingredient for adding interest and texture with minimal effort. I love enjoying these as a side with my Orange Tofu, some soup dumplings, or even mixed into a chicken stir fry. As someone who is still learning to love vegetables, I am over the moon about shishito peppers and happy to add them wherever I can!
If you’re looking for more Asian-inspired or vegetarian recipes, or simply want to learn more, be sure to check out The Chopping Block’s classes! This month we’re offering a Hands-On Sushi Workshop as well as a Plant-Based Fundamentals Class.
Do you have ‘improve cooking skills’ or ‘make new recipes’ on your 2026 New Year’s Resolutions list? If so, there’s no place better than TCB to check those off your list!
