These three ingredient Roasted Shishito Peppers are incredibly easy to throw together and make for the perfect side dish. You’ll be obsessed, I promise.
I’ve been head-over-heels in love with shishito peppers for a while now. I first discovered them at a farmers market while living in San Francisco; my husband and I loved all the exotic ingredients we could find there on various Saturday mornings. As avid pepper fans… we thought we’d take these little gems home and roast them. Needless to say, we’ve been hooked ever since.
Shishito peppers originated in East Asia and have a mild, sweetly delicate flavor. They typically aren’t spicy, but every once in a while you will come across a hot one. You cannot tell one from the other, so it’s quite a guessing game on who’s going to get the fiery surprise.
HOW TO PERFECTLY COOK ROASTED SHISHITO PEPPERS:
I’m a one-sheet cooking enthusiast, so I gravitate towards the oven method for roasting shishito peppers. It’s easy clean-up and only takes 5 minutes. However, you can also sauté these bad boys in a cast iron skillet or throw them on the grill. My brother-in-law loves cooking them alongside his Grilled Chicken Wings. It’s an epic combo if you’re looking for a flavorful, backyard appetizer spread.
All you need to do is wash & dry the peppers, place them in a bowl, and lightly coat them in olive oil. You can sprinkle them with salt before or after roasting, that’s really your call. Sometimes we dress them up with everything but the bagel seasoning (after roasting), or dip them in my Aji Amarillo Sauce for a spicy kick. Try them plain or get fancy with various dipping sauces; either way they’ll taste fantastic.
Once prepped, simply place them in a 450F oven for 5 – 8 minutes and enjoy immediately.Honestly, it’s that easy. Just make sure to keep an eye on them once you hit the five minute mark. You’ll pull them out once their skins start to char. Pro Tip: only roast what you are going to eat immediately, as shishito peppers do not reheat well (they get mushy).
- 8 ounces Shishito Peppers
- 1 tbsp. Olive Oil
- Sea Salt, to taste
- Preheat oven to 450F.
- Wash & dry the peppers and place them in a large mixing bowl. Drizzle with olive oil and gently toss to coat.
- Sprinkle with salt and spread evenly on a baking sheet.
- Roast for 5 - 8 minutes, or until skins start to char.
- Enjoy immediately.
If you’re looking for a full meal idea, go ahead and serve these alongside a piece of grilled chicken and some rice! I love seasoning chicken with my Sweet Heat Dry Rub, it’s the perfect blend of brown sugar and chili powder. Yummy.
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