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5 from 6 votes

Blistered Shishito Peppers Recipe

Pan blistered shishito peppers become incredibly tender and tasty. Season with lemon zest and a squeeze of charred lime juice and some salt. Dip in lemon garlic aioli. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer
Cuisine: American, Japanese, Korean
Servings: 3 servings
Calories: 66kcal
Author: CraftBeering


For Blistered Shishitos

  • 6 oz shishito peppers
  • 1 tbsp olive oil or vegetable oil
  • 1 lime halved
  • kosher salt (hops infused or otherwise)
  • zest of 1 lemon

For Lemon Garlic Aioli

  • 2 egg yolks
  • 2 cloves garlic grated or pressed
  • pinch of salt
  • 2 tsp fresh lemon juice
  • ¼ cup extra virgin olive oil


For Blistered Shishitos

  • Heat up the oil in a large pan over high heat.
  • Toss the peppers in the pan and once they begin to blister move them around so they can blister all over.
    Toss the shishito peppers in the hot oil pan to blister them
  • Once they are blistered and begin to char transfer to a serving dish.
  • Season with lemon zest.
  • Slice the lime in half, grill the face of each half until charred (using a grilling pan is easiest).  
    Grill lime halves
  • Dip the charred tops into (hops) salt. 
  • Serve face up and squeeze over shishitos just before enjoying them.

For Lemon Garlic Aioli

  • Using a handheld mixer beat the yolks.
  • Add the pressed garlic.
  • Add the salt and lemon juice.  
  • While continuing to mix slowly add the ¼ cup extra virgin olive oil. Serve the aioli as a dipping sauce next to the peppers and salt covered lime halves.



Calories and nutritional information are based on the pan blistered shishito peppers only. 
According to the type of dipping sauce you choose to add on the nutritional information will vary.