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Blistered Shishito Peppers

Blistered Shishito Peppers

Shishito peppers are so easy to prepare, either on the grill or in a hot, heavy-bottomed grill pan on the stovetop. Quick cooking over very high heat gives these thin-walled green peppers a pleasant char, and a little salt and lemon highlights their bright flavor. Fans of Spanish food will be reminded of padron peppers, a classic addition to a spread of tapas.

Here, you can use either fresh padrons or the Japanese shishitos, only one in ten of which has a spicy kick to it. Consider yourself warned.

Blistered Shishito Peppers

Serves 6, as a snack
Recipe by Elliott Shaffner

Total Cooking Time: 15 minutes
Active Cooking Time: 6 to 8 minutes

  • 1 pound shishito or padron peppers, rinsed
  • 2 tablespoons extra-virgin olive oil
  • 2 generous pinches fine sea salt
  • ¼ lemon

Preheat a grill or heat a grill pan over very high heat; the grill should be about 425°F.

In a bowl, season the peppers with the olive oil and 1 pinch of salt. Place the peppers directly on the grill or in the grill pan. Flip the peppers occasionally and pull them off when they are charred and blistered, 6 to 8 minutes.

Season the peppers with a second pinch of salt and a squeeze of lemon juice.

Photo by Frederick Turko


Elliott Shaffner & Fred Turko are a photographer and food stylist partnership. Though it’s Fred behind the lens and Elliott behind the tweezers, in actuality their work is a true collaboration in every way, from concept to execution. They’re the pair behind the blog F for Food.

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