Easy Blistered Shishito Peppers - Air Fryer Oven Or Stovetop

A white bowl filled with blistered, roasted shishito peppers sits on a marble surface. The peppers are charred in spots and vary in shades of green and yellow.

5 from 1 vote

Easy Blistered Shishito Peppers - Air Fryer Oven Or Stovetop

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 — ready in the air fryer, oven, or on the stovetop.

Prep Time2

Cook Time8

Total Time10

Course: Appetizer, holiday appetizer, Side Dish

Cuisine: American, Japanese

Diet: Vegan, Vegetarian

Servings:

Calories: 184kcal

Author: Sarah Jenkins

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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