Shishito pepper plants are one of the most productive peppers I’ve grown in my garden. They are easy to grow and make for a tasty treat to enjoy on a hot day. This quick blistered shishito peppers recipe is my favourite and is sure to impress guests.
Shishito peppers have become a staple in my garden and I continue to grow them year after year. As the peppers ripen into a red colour there will be more spice so be careful. You will also occasionally find a green one that as a bit of bite as well. My first seeds came from MIgardener.
Cooking these peppers happens quickly on a hot grill. I toss the peppers with a little bit of oil and salt to season them before adding them to the grill. Once the grill has heated to about 450 F, I add my peppers to a grilling basket. The peppers only need a couple of minutes on each side before you’ll start to see the blisters and they may make some popping noises. This means they are done and ready to serve.
I like to serve these blistered shishito peppers with a quick dipping sauce included in the recipe below. It comes together really quickly and is a nice addition to the peppers.
Blistered Shishito Peppers
- Shishito Peppers
- drizzle Olive Oil
- pinch kosher salt
- 1/4 cup mayonnaise
- 1 tsp soy sauce
- 1 tsp lemon juice
- 1 tsp Frank's Red Hot sauce
- Preheat the barbeque with a grilling basket to 450°F
- Lightly coat the peppers with oil and toss with salt.
- Add the peppers to the grill basket, and cook for 3 to 5 minutes turning halfway. You will start to see the peppers blister and pop which is how you know they are finished.
- Add mayonnaise, lemon juice, soy sauce and Frank's in a bowl and mix until fully combined.
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