Shishito Peppers Recipe

Shishito peppers: These small, mild peppers are the star of the dish. They have a slightly sweet and smoky flavor with an occasional spicy one in the mix.

Olive oil: Used to cook the peppers, it adds a rich, smooth flavor and helps them blister nicely.

Sea salt: Enhances the natural flavors of the peppers and adds a touch of seasoning.

When cooking shishito peppers, make sure to use a cast iron skillet if possible. The even heat distribution of the cast iron will help achieve a perfect blister on the peppers. Additionally, avoid overcrowding the skillet to ensure each pepper gets evenly charred.

• shishito peppers - Substitute with padron peppers: Padron peppers have a similar mild heat and slightly sweet flavor, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, which works well for roasting or frying peppers.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and salinity, making it a suitable replacement for seasoning.

• Allow the shishito peppers to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled peppers to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain their freshness.
• Store the container or bag in the refrigerator. The peppers should stay fresh for up to 3-4 days.
• For longer storage, consider freezing the peppers. Lay them out on a baking sheet in a single layer and place in the freezer until they are fully frozen. This prevents them from sticking together.
• Once frozen, transfer the peppers to a freezer-safe bag or container. Label with the date to keep track of their storage time.
• When ready to use, thaw the peppers in the refrigerator overnight. Reheat them in a skillet over medium heat until warmed through. You can also add a splash of olive oil to refresh their flavor.
• If you prefer a quicker method, you can reheat the frozen peppers directly in a hot skillet. Cook them for a few minutes until they are heated through and slightly crispy.
• Avoid microwaving the peppers, as this can make them mushy and less appetizing.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Toss in the leftover shishito peppers.
  4. Stir occasionally for about 3-5 minutes until they are heated through and regain their blistered texture.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Spread the shishito peppers on a baking sheet in a single layer.
  3. Lightly drizzle with olive oil if desired.
  4. Bake for 5-7 minutes, or until they are heated through and slightly crispy.

• Microwave Method:

  1. Place the shishito peppers in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the shishito peppers in the air fryer basket in a single layer.
  3. Air fry for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for blistering the shishito peppers evenly.

• Spatula: A tool with a broad, flat, flexible blade used to mix, spread, and lift food. Ideal for stirring the peppers occasionally to ensure they cook evenly.

• Measuring spoon: A spoon used to measure an amount of an ingredient, either liquid or dry, when cooking. Necessary for accurately measuring the olive oil and sea salt.

• Tongs: A tool used to grip and lift objects, in this case, to handle the hot shishito peppers safely.

• Serving dish: A dish used to present and serve food. Perfect for transferring the cooked shishito peppers from the skillet to the table.

Preheat the skillet: Preheat the skillet while you wash and dry the shishito peppers to save time.

Use a large skillet: A larger skillet allows you to cook more shishito peppers at once, reducing overall cooking time.

Stir occasionally: Stir the shishito peppers occasionally rather than constantly to let them blister faster.

Measure ingredients in advance: Measure out the olive oil and sea salt before you start cooking to streamline the process.

Serve immediately: Have your serving dish ready so you can transfer the shishito peppers right from the skillet to the table.