Charred, smoky shishito peppers tossed with flaky sea salt and a splash of fresh lime — a quick, 3-ingredient appetizer that’s endlessly poppable.
Yields4 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins
8 oz shishito peppers, washed and thoroughly dried
1 tbsp neutral oil (like avocado or grapeseed)
½ tsp flaky sea salt (e.g., Maldon) or kosher salt, to taste
1 lime, cut into wedges
Prep the Peppers
Sear the Peppers
2
-
Heat a cast iron skillet or heavy-bottomed pan over medium-high to high heat until hot.
-
Add the neutral oil and swirl to coat the pan.
-
Toss in the shishito peppers — they should sizzle on contact.
-
Let them cook undisturbed for 1–2 minutes, then toss or stir every 30–60 seconds for even blistering.
-
Cook for a total of 5–7 minutes, or until they’re blistered and charred in spots but still a little firm.
Season & Finish
3
-
Immediately transfer to a bowl or serving plate.
-
Sprinkle generously with flaky sea salt.
-
Serve hot with lime wedges on the side.
Flavor Variations
4
-
Toss with a teaspoon of soy sauce and toasted sesame oil for an umami-rich, Asian-inspired finish.
-
Drizzle with sriracha honey or a quick lime-garlic butter.
-
Sprinkle with parmesan or smoked paprika for a cheesy or smoky twist.
-
Add a dollop of yogurt-herb dip for a cooling contrast.
Pairing Suggestions
5
-
Wine: Sparkling wine, Grüner Veltliner, or dry Riesling
-
Beer: Crisp lager, Pilsner, or Japanese Sapporo
-
Cocktail: Margarita, gin & tonic, or mezcal with grapefruit
-
Non-alcoholic: Cucumber-lime soda or sparkling yuzu water
Ingredients
8 oz shishito peppers, washed and thoroughly dried
1 tbsp neutral oil (like avocado or grapeseed)
½ tsp flaky sea salt (e.g., Maldon) or kosher salt, to taste
1 lime, cut into wedges
Directions
Prep the Peppers
Sear the Peppers
2
-
Heat a cast iron skillet or heavy-bottomed pan over medium-high to high heat until hot.
-
Add the neutral oil and swirl to coat the pan.
-
Toss in the shishito peppers — they should sizzle on contact.
-
Let them cook undisturbed for 1–2 minutes, then toss or stir every 30–60 seconds for even blistering.
-
Cook for a total of 5–7 minutes, or until they’re blistered and charred in spots but still a little firm.
Season & Finish
3
-
Immediately transfer to a bowl or serving plate.
-
Sprinkle generously with flaky sea salt.
-
Serve hot with lime wedges on the side.
Flavor Variations
4
-
Toss with a teaspoon of soy sauce and toasted sesame oil for an umami-rich, Asian-inspired finish.
-
Drizzle with sriracha honey or a quick lime-garlic butter.
-
Sprinkle with parmesan or smoked paprika for a cheesy or smoky twist.
-
Add a dollop of yogurt-herb dip for a cooling contrast.
Pairing Suggestions
5
-
Wine: Sparkling wine, Grüner Veltliner, or dry Riesling
-
Beer: Crisp lager, Pilsner, or Japanese Sapporo
-
Cocktail: Margarita, gin & tonic, or mezcal with grapefruit
-
Non-alcoholic: Cucumber-lime soda or sparkling yuzu water
Blistered Shishito Peppers with Sea Salt & Lime
