Pan-fried Shishito Peppers

Pan-fried Shishito Peppers
Pan-fried shishito peppers are a great nibble with drinks, and they’re easy to prepare. However you cook them, it’s a good idea to puncture each pepper before cooking to vent rapidly expanding hot air that could cause the cooking pepper to burst. Shishito peppers can be used any way you’d use any other chile pepper, but they’re small size makes them particularly good in appetizers or as a garnish with other dishes. You’ll often see shishito peppers pan-fried in a little oil and served as an appetizer or with drinks. They’re also wonderful when skewered and grilled on the barbecue.

24 shishito peppers, washed & patted dry
2 Tbsp olive oil
Toasted black & white sesame seeds
Coarse sea salt



Heat the olive oil in a nice, wide non-stick pan over medium heat. When the oil is hot, but not smoking, add the peppers and cook them, turning frequently. Continue to cook until they brown and blister, about 10 – 12 minutes.


Remove to serving dishes, and finish by sprinkling with toasted black & white sesame seeds and coarse sea salt.


Pick the pepper up by the stem and eat the whole thing (minus the stem, of course).



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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