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Some may be spicy, some may not, but either way, these blistered peppers are simple to make and packed with flavor.

Blistered Shishito Peppers With Soy


  • 1 1/2 pounds shishito peppers

  • Vegetable oil, for coating

  • Salt and pepper

  • 3 tablespoons low-sodium soy sauce

  • 1/2 teaspoon toasted sesame oil

  • 1 tablespoon white sesame seeds

  • 1 tablespoon black sesame seeds

  • 2 green onions, thinly sliced


  1. Bring a large cast-iron skillet up to heat on medium high.

  2. In a bowl, toss the peppers with a little vegetable oil and a sprinkling of salt and pepper.

  3. Once the pan is hot, add the peppers and cook for 7 to 10 minutes. You want them to blister and turn a dark brownish-black color.

  4. In a small bowl, combine the soy sauce, sesame oil, both kinds of sesame seeds and the green onions. Pour mixture over the peppers and toss. Remove from skillet and place on a plate. Eat immediately.

Blistered Shishito Peppers With Soy




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today I'm gonna show you how to make my blistered shishito peppers with soy and sesame. If you've never had shishito peppers, this is the way to make it. Easy and simple and crazy delicious. To start my recipe for shishito peppers, I'm gonna actually heat up my pan, because I want this baby blazin'. Some of them are spicy and some of them aren't spicy< so you can eat a couple and you're like, "These taste just like, green peppers almost," and then you have one and you're like, "Son of a! "What? "My mouth is on fire!" And that's the joy of playing the game of shishito peppers. Pan is preheating. My beautiful peppers, I'm gonna place 'em in a bowl. These are some decent sized peppers. Sometimes they're little. Sometimes they're big. Isn't that the truth right? Sometimes they're this size and then sometimes they're this size. But listen, I love you both equally. No one judges you. We're all peppers here. Alright. Oil. A good coatin'. And salt and pepper. If you don't have a cast iron skillet, you can do it in the oven. And then toss with really clean hands. Just gentle tossin'. My peppers. Alright, they all looked coated. Alright, my cast iron is nice and hot, I can see it's starting to smoke. I'm gonna add my peppers. Sizzle! Woo! And then you just want them to kind of hang out. Don't move 'em around too much because then they won't get that nice char on 'em. Just hang out for a little while, listen to your peppers. And just... Just wait. Woo hoo! Let's give these a little toss. Oh, we can start to see that they're like nice and blistered. Woo! Smoky in here. They go about 10 minutes. Depends on how hot your pan is. While those continue to cook, I'm gonna chop up some green onions. Highly mince them up. This dressing is super simple, which I like. So it really lets the peppers shine. They're that good, they don't need too much. Into a bowl. And I have black sesame seeds, which I just, I like the color, the little pop of black that they give. But if you can't find black sesame seeds, you can just use white. So some black sesame seeds and some white sesame seeds. I have some toasted sesame oil and soy sauce. Just mix this up. And that's it, that's the sauce. That's how simple and easy it is. Let's check on our peppers. You really wanna cook 'em down to get that nice char. Just keep an eye on 'em, but toss 'em every couple minutes. This actually makes my mouth water, I love shishito peppers. These are nice and blistered and softened up. I turned my heat off and I'm gonna add this sauce. And I wanna turn the heat off so it doesn't just evaporate the second I put it on the pan. Woo! Let's plate it up. The things about shishito peppers, I feel like you start with so many and then they cook down, you're like, "What? That looks so sad." So get a lot. Little more of the sauce on top. And there we go, that's how easy it is to make blistered shishito peppers with soy and sesame. I'm gonna take a bite. I really hope my mouth doesn't catch on fire. Are you spicy? I don't know. You're little, you might not be spicy. I'm so nervous actually. It's not spicy. They're so good. They're a little crunchy and smoky and soy-y. That nice umami flavor. These are delicious. I hope you make 'em and enjoy 'em and I hope you get a spicy one and your mouth is on fire, cause then I'll be laughing, cause it's just so funny.