What are shishito peppers?
Shishito peppers are small, thin-skinned, mild green peppers common in Japanese cooking. They are usually cooked whole and eaten stem and all, or held by the stem and eaten from the bottom up. Most are mild, but a few peppers in a batch are sometimes noticeably hot, which is part of the fun. Heat varies from pepper to pepper, so it is hard to predict.
Ingredients and equipment
- About 8 ounces (a pint) of shishito peppers
- 1 to 2 tablespoons oil with a fairly high smoke point, such as olive or avocado oil
- Flaky sea salt or kosher salt
- Optional: lemon juice or zest, garlic powder, smoked paprika, grated Parmesan
- A large rimmed baking sheet
- A mixing bowl
How to roast shishito peppers step by step
- Heat the oven to about 425F to 450F (220C to 230C). A hot oven helps the skins blister.
- Wash and dry the peppers completely. Moisture makes them steam rather than blister.
- Toss with oil and a pinch of salt in a bowl until lightly coated.
- Spread in a single layer on the baking sheet, with a little space between them.
- Roast for roughly 8 to 12 minutes, shaking the pan or flipping the peppers halfway through.
- Check for doneness. The peppers should be puffed and soft, with some blistered or lightly charred spots.
- Finish immediately with flaky salt and a squeeze of lemon while they are hot.
Temperature and time
A common range is 425F to 450F for about 8 to 12 minutes. Ovens differ, and pepper size varies, so start checking toward the early end. Peppers are done when they have wrinkled, puffed up and developed spotty brown or black blisters. They taste better slightly charred than pale and limp.
Tips for blistering
- Dry the peppers thoroughly before oiling.
- Use a rimmed sheet and do not crowd it. A second pan is better than a pile.
- Use a preheated pan if you like faster blistering, which some cooks do.
- Some home cooks poke a small hole in each pepper to let steam out and help them keep their shape. This is optional.
- Avoid too much oil, which can make them greasy.
Seasoning and dips
- Flaky salt and lemon juice are the classic finish.
- Toasted sesame seeds or furikake add crunch and savoriness.
- Grated Parmesan or a pinch of smoked paprika work for a different flavor.
- Dip in lemony mayonnaise, garlic aioli, yogurt sauce or ponzu.
Other methods
- Skillet: Toss with oil and cook in a very hot cast-iron skillet, often 3 to 4 minutes on one side and another minute or two after flipping. It is fast but can spatter, so use your vent.
- Broiler: Put the oiled peppers on a sheet under the broiler and watch closely, turning once.
- Grill: Grill whole peppers (our charcoal grill tips cover setup), ideally in a grill basket or on a grate with narrow gaps, turning often. Cooking time is short, typically only a few minutes, so stay nearby.
- Air fryer: Many home cooks report good results at around 400F for about 5 minutes, shaking halfway. Check your model.
Can you eat shishito peppers raw?
They are edible raw and can be crunchy and grassy. Most people prefer them blistered because the heat brings out sweetness and a smoky edge. As with any pepper, wash them before eating.
How to roast bell peppers in the oven
The method is different. Bell peppers are usually roasted until the skin blackens, then steamed in a covered bowl so the skins slip off. Place whole or halved peppers on a sheet at a high temperature, turn until charred, then cover and cool before peeling. It takes longer than shishitos.
Leftovers
Shishitos are best straight from the oven. Leftovers can be refrigerated in a covered container for a day or two. They will soften, so use them chopped in omelets, rice bowls (see Instant Pot grain recipes), or tacos rather than as a crisp snack.