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Easy Blistered Roasted Shishito Peppers Recipe

Easy Blistered Roasted Shishito Peppers

Whole shishito peppers are tossed with olive oil and kosher salt, roasted at high heat until tender and deeply blistered, then finished with lemon. Serve them hot as an easy appetizer or dinner side dish.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces, about 2 cups Fresh shishito peppers
  • 1 tablespoon Extra-virgin olive oil
  • 1/4 teaspoon, plus more to taste Kosher salt
Finishing Ingredients
  • 1/2 lemon, cut into wedges Fresh lemon
Optional Finishing Ingredients
  • as desired Flaky sea salt
  • 1 teaspoon Toasted sesame seeds
Optional Dipping Sauces
  • a small amount for dipping Mayonnaise, soy sauce, or ponzu

Method
 

Step-by-Step
  1. Heat the oven to 450°F. Rinse the shishito peppers and dry them very thoroughly with a clean kitchen towel or paper towels.
  2. Place the dry, whole peppers on a rimmed baking sheet. Toss them with the olive oil and kosher salt until lightly coated.
  3. Arrange the peppers in a single layer with space between them. Roast for 8–12 minutes, turning or shaking the pan once halfway through, until softened with dark brown or black blistered patches.
  4. Transfer the hot peppers to a serving dish. Squeeze lemon juice over them and add flaky sea salt or toasted sesame seeds if desired.
  5. Serve immediately while hot, with a small amount of mayonnaise, soy sauce, or ponzu for dipping if desired.

Notes

Dry the peppers completely and avoid crowding the baking sheet so they blister instead of steaming. Keep them whole while cooking and eat them by the stem. Roughly one pepper in every 10–20 may be noticeably hot.