Charred, smoky shishito peppers tossed with flaky sea salt and a splash of fresh lime — a quick, 3-ingredient appetizer that’s endlessly poppable.
Pat shishito peppers completely dry with paper towels.
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.
Immediately transfer to a bowl or serving plate.
Sprinkle generously with flaky sea salt.
Serve hot with lime wedges on the side.
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.
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
4 servings