Recipe: Shishito Peppers

Is it just me or are shishito peppers all the rage these days?  I feel like they’re on every restaurant menu –  and you know what? I LOVE IT.

Shishito peppers are so delicious.  If you aren’t familiar – shishitos are long, slim green peppers with thin skins and a sweet flavor often served roasted, salted and served with some sort of creamy/chipotle/spicy/aioli sauce.

Like I said, I see them on restaurant menus everywhere but it wasn’t until recently that I spotted them available for sale in the produce section of my grocery store.  I wheeled by them at first but slowly backtracked (all dramatic like) in a double take to see if my eyes were really seeing what I thought they were seeing.  And it was true! Shishitos! So I took some home with me – roasted them up and the rest is history.  Or rather, the shishitos were history.   Hubs and I gobbled them up.  He’s just as big a fan as I am.

They’re a cinch to prepare – in short roast or pan-sear them with a touch of oil until they sport a few blisters, then sprinkle with a bit of sea salt and serve.  But beware! Shishitos peppers aren’t hot…..except about one in ten of them are.  So it’s kind of like playing Russian Roulette but with peppers.  You never know when one will give you an extra little bite of flavor!


Shishito Peppers with Spicy Yogurt Sauce 
Serves 2-4

2 pints shishito peppers
3 tablespoons olive oil
Coarse kosher salt or sea salt
1 cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon Sriracha sauce
Lemon juice, to taste

Preheat the broiler to high.  Place a large cast iron or stainless steel skillet under the broiler.  *Note – be sure it’s an oven proof skillet! No plastic handles or non-stick cookware!*

Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt. Toss the peppers until evenly coated.

Check to see if the skillet is hot enough – a flick of water should evaporate instantly when flicked onto the pan.  Once hot, pour the peppers and oil into the skillet.  The peppers may start to sizzle immediately.

Transfer the skillet with peppers back beneath the broiler. Cook the peppers without moving them for a 3-5 minutes so they char on the bottom, then stir with a spatula. Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes.

While the peppers are cooking – combine the yogurt, Dijon and Sriracha together in a small bowl.  Add lemon juice, to taste – the sauce should be creamy with a hint of spice.  Season with salt.

Remove peppers oven – be very careful the pan will be screaming hot! Place peppers on a plate and sprinkle liberally with salt to taste.  Serve immediately with the sauce for dipping.
Adapted from



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