These crispy blistered shishito peppers come together with just three ingredients and a quick cook time. Add a dipping sauce and you've got an easy, crowd-pleasing appetizer. Easy to make in the air fryer, oven or on the stovetop!
There's this little pub near my house that serves blistered shishito peppers as an appetizer. Whenever they show up on the menu, we leap on them. They're so addictive, and if you've followed me for any amount of time, you know I love the heat. I finally decided to perfect a version at home, and guess what? They're a complete breeze to make! I tried them first on the stovetop, then the oven, and finally the air fryer. I love all three versions, but the air fryer method may just be my favorite since it delivers the same smoky, blistered bite with a fraction of the effort.
These little peppers are easy, quick and healthy. The ingredient list is short, just the peppers, a tiny pit of oil, and some salt. Add your favorite dipping sauce (I have some ideas for this below) and you've got the makings of the perfect snack or game day app.
In This Post
Key Ingredients
You only need three main ingredients plus a good dip for this easy recipe:
- Shishito peppers. These small green peppers have a thin skin that blisteres beautifully with high heat. They're generally mild, though every now and then you'll get a spicy one. Most local grocery stores carry shishito peppers in the produce section, usually near bell peppers or specialty vegetables. (I usually find them pre-packaged in a little bag like the one shown below.) They're in season from late spring through early fall and are also common at farmers' markets and Asian markets.
- Olive oil spray. Just a light coat helps the peppers blister without needing a lot of fat. Avocado oil or grapeseed oil also works well if you want an oil with a higher smoke point. (Note: I generally just use the spray because it helps me use just a touch of oil to coat the peppers, but if you don't have spray and only have full-on olive oil, just toss a small bit (½ tablespoon or so) with the peppers in a large bowl to coat.)
- Flaky sea salt. A must. A tiny sprinkle of slat at the end brings out the sweet flavor and smoky edges.
- Lemon. Totally optional, but a squeeze of lemon or some lemon zest adds a nice citrusy zing to the peppers.
Variations & Substitutions
I don't typically vary from this basic recipe, but if you're looking to experiment, there are a number of optional flavor boosters you can try. A dash of sesame oil or soy sauce tastes great with these. You could also add a pinch of garlic powder, red pepper flakes, bonito flakes, black pepper, or sesame seeds, or a squeeze of fresh lemon juice as a finishing touch. Test out these different variations to see which one you like best!
How to Make Blistered Shishito Peppers
These babies are such a cinch to make and take less than 10 minutes! Whether you're using your air fryer, stovetop, or oven, here's how to whip them up.
Air Fry Shishito Peppers
Air-fried shishito peppers are probably the easiest of the bunch to make (and my favorite method), mostly because everything is contained in the air fryer and you don't have any splattered oil to clean up. Just preheat your air fryer, give the peppers a quick poke (to prevent bursting), toss them with a little oil, and air fry for about 8 minutes until they're nicely blistered. A quick sprinkle of flaky salt at the end, and they're ready to serve.
Stovetop Shishito Peppers
This is probably my second favorite method because it's FAST. You only need a quick flash in the pan for these to be ready. Heat a bit of oil in a hot pan (cast iron works well), add your prepped peppers, and cook for a few minutes, tossing occasionally, until they're blistered and slightly charred.
Oven Roasted Shishito Peppers
Probably my least favorite method since you have to heat the oven up, and they take slightly longer to blister. However, it's a hands-off option if you're already using the oven. Roast the peppers at high heat with a touch of oil until they're blistered and softened, usually around 10 to 12 minutes.
Top Tips For Making Perfectly Blistered Shishito Peppers
No matter what method you choose, here are a few tips to ensure your peppers turn out perfectly.
- Make sure they're totally dry before cooking. Like all vegetables, you'll want to give these a rinse before using them. Just make sure to dry them completely. If peppers are wet, they steam instead of char. Be sure the peppers are thoroughly dry before adding oil to them.
- Oil type. I like the taste of olive oil here, but since you're cooking these at a high temperature, there is the possibility of it smoking a bit. If you don't want to deal with this, use a more neutral oil with a high smoke point, like avocado, grapeseed, or vegetable oil.
- Watch the cook time. Shishito peppers are small and have thin skins, which is what allows them to blister so easily. But that also means they can go from perfectly blistered to burnt in no time. Since all ovens/air fryers are different, keep a close eye on your peppers the first time you make them. Watch them closely toward the end of the cooking time to ensure they don't burn.
- Don't overcrowd your air fryer. If you have a larger air fryer basket, the full 8-oz bag should fit just fine. But if your air fryer is on the smaller side, consider working in batches to make sure there is enough space for the air to circulate around the peppers to allow them to blister properly.
Sauce And Dipping Options
There are really so many great options here. My favorite? A garlicky mayo made with mayo, lemon juice, olive oil, garlic, and salt. Whisk everything together in a small bowl. You can enjoy it right away, but it tastes better after resting in the fridge for about an hour. The creamy garlicy sauce goes so great with the smoky flavor of the peppers.
Of course, there are loads of other dips you can add to these spicy peppers that make this a great side dish or a fun appetizer. Some other dipping ideas:
- Soy sauce mixed with a few drops of sesame oil and a pinch of sesame seeds.
- Miso mayo or sriracha mayo.
- Chili crispy stirred into mayo or yogurt.
- Herby ranch or green goddess dressing.
- Plain mayo with lemon zest or lime juice.
Frequently Asked Questions
Shishito peppers are small green peppers that have a slightly sweet taste. They're originally from Japan ("shishito" means "lion's head" in Japanese) and have a mild, subtle heat, with the occasional surprise spicy pepper thrown in. Only about 1 in 10 shishito peppers is spicy.
Not usually. They're typically pretty mild peppers, but be careful. About 1 in 10 shishito peppers can be spicy.
Yes, seeds and all. Just hold them by the stem and bite.
You don't have to, but it's a good idea. When these peppers cook, the steam from the heat fills the peppers, and they can sometimes burst if there's no place for the steam to escape. Poking a small hole in each pepper (I usually use the point of a sharp knife) allows the steam to escape, so you don't find yourself with bursting peppers!)
This flavorful snack is best right out the air fryer, but leftovers can be stored in an airtight container and reheated briefly at about 350°F for 3-4 minutes in the air fryer or oven.
Air frying gives the best combo of crispy and blistered peppers with less oil and no babysitting. But all three methods work well.
Yes! I love that these small peppers are low in calories and carry many of the same health benefits as other peppers (rich in vitamins, lots of fiber, anti-inflammatory, etc.). They're a healthy snack and a wonderful appetizer if you're trying to stick to wholesome, simple ingredients.
Yes, avocado oil, grapeseed oil, or even coconut oil work great and have a high smoke point.
Blistered shishito peppers are best enjoyed fresh since they soften over time. But, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at a low temperature (about 350 degrees for 3-4 minutes) to help revive their crispiness.
Might I also suggest a few amazing ways to repurpose these delicious peppers? Try chopping them into omelets (our favorite!), mixing them into a grain bowl, or adding them to tacos, burritos, or pasta. Yum!
What to Serve With Air Fryer Shishito Peppers
Almost anything! These make a perfect finger food or easy appetizer for any party or casual gathering. You can serve them alongside grilled meats, roasted veggies, or get boughie and add them to a platter with olives and cheese. We love them with sandwiches like grilled cheese or burgers (remember I said we first had them at our local pub?) in place of fries, but these also go great alongside a brunch spread with creamy scrambled eggs, air fryer breakfast potatoes, and a side of oven bacon. They're also great tucked into grain bowls or alongside rice dishes with soy sauce and a wedge of lime.
Blistered shishito peppers are simple, fast, and surprisingly addictive. The spicy appetizer is a top contender for my all-time favorite veggie snack!
If you try this delicious appetizer, let me know what you think in the comments below. And don't forget to tag me with a pic @frontrangefed on Instagram! I'd love to see how you decide to serve them!
Recipe
Easy Blistered Shishito Peppers - Air Fryer Oven Or Stovetop
Ingredients
For the Shishito Peppers
- 8 oz shishito peppers
- 1 spray olive oil
- ½ teaspoon flaky salt
For the Garlic Aioli Dipping Sauce
- ½ cup mayonaise
- 1 tablespoon lemon juice
- 2 tbsp olive oil
- 2 large garlic cloves finely grated
- ¼ teaspoon salt
Instructions
Air Fryer Version
- Preheat your air fryer to 400℉.
- Poke a small hole in each pepper with a straight pin or the sharp tip of a knife. The steam tends to build up inside the peppers while they cook and they have a tendency to burst or explode (yes, really!), so poking a hole allows the air to escape.
- Lightly spray the peppers with olive oil and toss to coat.
- Arrange the peppers in a single layer in the air fryer basket. Air fry for 8 minutes, shaking halfway through, until the skin is blistered and softened.
- Sprinkle with flaky salt and serve warm.
Oven Version
- Preheat the oven to 425℉.
- Poke the peppers, then toss them with a small amount of oil (or oil spray).
- Spread the peppers in an even layer on a baking sheet and roast fo 10-12 minutes, flipping them halfway through the cooking time, until blistered. (Watch them carefully so they don't burn!)
- Sprinkle with salt before serving.
Stovetop Version
- Poke the peppers with the end of a sharp knife.
- Heat a pan over medium-high heat (cast iron is great for this).
- Add just a little oil (about a teaspoon) to the pan. (You can also use the olive oil spray here instead if you want to cut back on the amount of oil.)
- Add the shishito peppers in a single layer to the pan and cook, stirring occasionally, for about 6-8 minutes, or until blistered and slightly charred. (Note - allow the peppers to sit for a time in the pan before disturbing them to allow them to get a nice char.)
- Finish with salt and serve immediately.
How To Make The Garlic Mayo Dipping Sauce
- Add all the ingredients for the garlic mayo to a small bowl. Whisk well to combine, then refrigerate for an hour before serving. The shishito dipping sauce will keep for 5-7 days in an airtight container in the refrigerator.
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