Umami Recipes
Umami Recipes

Lindsay’s Recipes

Blistered Shishito Peppers

4 servings


15 minutes

total time


8 ounces (3 heaping cups) shishito peppers

2 teaspoons extra-virgin olive oil or avocado oil

Lemon wedge, optional

Salt, preferably flaky sea salt or kosher salt, to taste


Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.


Serving Size




Total Fat

2.3 g

Saturated Fat

0.3 g

Unsaturated Fat


Trans Fat

0 g


0 mg


152.1 mg

Total Carbohydrate

2.7 g

Dietary Fiber

0.7 g

Total Sugars

2 g


1.3 g

4 servings


15 minutes

total time
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