Shishito peppers are a true delicacy of summer. They are typically not a spicy pepper (although occasionally a few in your bunch may be!) and tend to be more savory than sweet. The best way to prepare shishito peppers is by blistering them. Many individuals enjoy blistering them in a hot stovetop pan, but I find I enjoy the even more “hands off” approach of my oven. Blistered shishito peppers can be served with salt and a squeeze of lemon – I have seen some individuals enjoy them with soy sauce for dipping. I enjoy a “sweeter” approach with some local honey drizzle and sesame seeds for added crunch. Happy eating!
1 Container Shishito Peppers
~2 Tablespoons Olive Oil
Optional for Topping/Dipping: Sea Salt, Soy Sauce, Local Honey, etc.
Oven Blistered Shishito Peppers
- Preheat your oven to 400 degrees Fahrenheit.
- Place shishito peppers (stems and all!) on a lined sheet pan.
- Drizzle olive oil over top and mix peppers with your hands so they are thoroughly coated (*add more oil if needed).
- Place your shishito peppers in the oven and bake for 10 minutes.
- At 10 minutes, remove the pan and flip the peppers (the stems make this easy!) and cook for an additional 5 minutes.
- Serve immediately with toppings, sauces, etc. of choice. Enjoy!
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.