Blistered Shishito Peppers

Let’s talk about the easiest appetizer ever: blistered shishito peppers. We had some friends over the night and one of them grabbed a couple of bags of these beautiful, vibrant peppers from the produce section and we were so thrilled. You see, the fun thing about shishito peppers is that they are mostly mild, but every 1 in 10 is spicy. It’s so fun watching everyone pick one up, waiting to see if they got the spicy pepper in the batch. (But fear not, even the spicy ones are pretty manageable).

We tossed the shishito peppers in a skillet with some olive oil until they blistered, topped them off with some Himalayan pink salt, and served them along side some Wowwee Cajun Dipping Sauce (you can buy the Wowwee sauce here, which is also great alongside fried fish, shrimp and crawfish boils.). They don’t even really need the dipping sauce, but we love our condiments over here.

Once cooked, the peppers take on a smokey flavor that carries the whole dish. Serve them as a finger food with the stem on, and just take a bite right in.These peppers are so delicious and have such a beautiful bright green color. I couldn’t believe how easily they came together. I am going to be grabbing some shishito peppers every time I see them at the store from now on!


16 ounces shishito peppers
1 tablespoon olive oil
Good sea salt or Himalayan pink salt


  1. Heat olive in a large skillet over medium-high heat.
  2. Add shishito peppers to skillet, turning occasionally so they cook evenly. Cook for about 5-10 minutes until blistered on most sides.
  3. Top with a good sea salt or Himalayan pink salt to taste, and serve immediately with a dipping sauce.

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