Go Back
+ servings
Char-grilled blistered shishito peppers with smoked salt and lemon.

Shishito Peppers

Dry-roasting is the best way to make blistered Shishito Peppers on the stove. The roasted peppers end up lightly charred with a deep smoky aroma. Here's how to do it.
Course Appetizer
Cuisine Japanese
Keyword canape, finger food, peppers, summer
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 2 servings
Calories 40kcal


  • 110 grams shishito
  • 1 teaspoon olive oil
  • teaspoon coarse sea salt
  • Lemon for garnish


  • Heat a cast-iron or carbon steel pan over medium-high heat until scorching hot.
    Cast iron skillet to dry roast peppers.
  • While you wait for the pan to heat up, wash the peppers thoroughly and use a toothpick, skewer, or knife to poke holes in them.
    Poking holes in peppers to keep them from popping.
  • Add the peppers to the pan in a single layer and let them dry roast until they start to char and the skin starts to blister.
    Grilling Shishito Peppers on the stove.
  • Flip the Shishitos over and blister the second side.
    Dry-roasting shishito peppers.
  • Roll the peppers around the pan to ensure they're evenly browned.
  • Transfer the Shishito peppers to a bowl, drizzle with the olive oil and salt (or the seasonings of your choice), and toss it to coat.
    Season the blistered shishitos with olive oil and smoked salt.
  • Serve with a wedge of lemon.


Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 79mg | Calcium: 8mg | Iron: 1mg