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Garlic Butter Blistered Shishito Peppers take no more than 10 minutes to make at home! This easy, simple recipe can serve as a great appetizer or side dish to any meal.
Back in college, when my girlfriends and I would go out for wine and appetizers, nine times out of ten we ordered blistered shishito peppers – if they were on the menu.
A bold move if I do say so myself. Being on a college budget, and given the fact that restaurant apps can cost a small fortune.
But because our enjoyment of those cute little peppers was immeasurably high, the cost benefit analysis penciled out.
After learning just how easy and inexpensive it is to make blistered shishito peppers at home, I have rekindled the blistered pepper flame and strongly encourage you to give it a shot if you enjoy an easy appetizer!
Are Shishito Peppers Spicy?:
If you haven’t tried them, shishito peppers are moderately mild bright green peppers with a sweet and slightly smoky taste.
Landing between 100 and 1,000 on the Scoville scale, shishito peppers are spicier than bell peppers (which are very mild), but are less spicy than jalapenos, which are typically between 2,500 and 8,000 Scoville heat units.
For those of you who enjoy spicier peppers and chilis, you can make this recipe using Spanish Padron Peppers, which are spicier than their cousin, the shishito, at roughly 500 to 2,000 Scovilles.
I would consider shishito peppers to be sweet peppers and fairly mild peppers rather than spicy peppers.
All of this said, I am comfortable recommending shishito peppers to those who enjoy a little spice, as you’ll be getting a mixed bag when it comes to the heat level.
Ingredients for Blistered Shishito Peppers:
At a minimum, all you need to make a blistered shishito peppers recipe is a cooking oil with a high smoke point (like avocado oil or canola oil), fresh shishito peppers, and a good quality skillet.
I like adding in some butter and fresh garlic for amazing flavor!
Shishito peppers are found in the produce section of the grocery store next to the other chilis, and you can also find them at farmers markets.
Recipe Customizations:
- Mix up the seasonings: If you love lemon pepper, Cajun seasoning, curry powder, or any spice mix, toss it in!
- Drizzle them: sesame oil, balsamic vinegar, or a squeeze of fresh lemon juice are all great optional additions.
- Dip them!: Serve them up with a delicious dipping sauce such as a chipotle ranch or garlic aioli.
Let’s make some blistered shishito peppers!
How to Make Garlic Butter Blistered Shishito Peppers:
Transfer the shishito peppers to a colander and rinse with cold water.
Pat the peppers dry using a paper towel or a kitchen towel.
Heat a large cast iron skillet (I recommend using a 12-inch cast iron) over medium-high heat with two teaspoons of avocado oil. Wait until the skillet is sizzling hot before adding the shishito peppers to the hot pan.
You can test whether or not the skillet is ready by carefully flicking a tiny drop of water on the skillet. If it sizzles aggressively, it is ready.
Cook the peppers in a single layer for 6 minutes, stirring them well at each 1-minute increment, until the peppers have a nice char.
Add the garlic and butter and stir well. Continue cooking for another 2 minutes, or until the peppers have reached your desired level of doneness.
Sprinkle the garlic butter shishito peppers with a little salt and black pepper and serve as an appetizer or side dish!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for The Best Results:
- Use a cast iron skillet. They are perfect for cooking at high temperatures and impart a lovely golden brown crust.
- Skip the olive oil. It burns at a low temperature, which causes the skillet to smoke.
And that’s it! Perfect finger food made in the blink of an eye for a low-fuss fun evening in.
If you love peppers, also try my Cream Cheese Stuffed Baby Bell Peppers or my Baked Jalapeño Poppers!
Looking for more fun appetizer ideas? Try out these reader favorites.
More Appetizer Recipes:
- Air Fryer Chicken Wings
- Lemon Garlic Foil Packet Shrimp
- Animal Style Fries
- Hummus Flatbread with Sun-Dried Tomatoes Spinach and Pesto
- Grilled Portobello Summer Squash Quesadillas
Enjoy these Garlic Butter Blistered Peppers on repeat!
Blistered Shishito Peppers Recipe
Ingredients
- 2 tsp avocado oil
- 8 ounces shishito peppers
- 4 cloves garlic, minced
- 1 Tbsp unsalted butter
- Sea salt and black pepper to taste
Instructions
- Transfer the shishito peppers to a colander and rinse with cold water.
- Pat the peppers dry using a paper towel or a kitchen towel.
- Heat a large cast iron skillet (I recommend using a 12-inch cast iron) over medium-high heat with two teaspoons of avocado oil. Wait until the skillet is sizzling hot before adding the shishito peppers to the hot pan. You can test whether or not the skillet is ready by carefully flicking a tiny drop of water on the skillet. If it sizzles aggressively, it is ready. Cook the peppers in a single layer for 6 minutes, stirring them well at each 1-minute increment, until the peppers have a nice char.
- Add the garlic and butter and stir well. Continue cooking for another 2 minutes, or until the peppers have reached your desired level of doneness.
- Sprinkle the garlic butter shishito peppers with a little salt and black pepper and serve as an appetizer or side dish! You can also drizzle some fresh lemon juice or fresh lime juice over the peppers or serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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