Total Time
15 Mins
Serves 4 (serving size: 2 oz. peppers and about 2 tbsp. sauce)

Charring refers to singeing and blistering the outermost layer of a food over extremely hot heat. This makes for a bolder flavor and adds a smoky nuance. Be aware: This type of high-heat cooking creates a lot of smoke, so be sure to ventilate the kitchen, or cook (in the pan) over an outdoor grill. Shishito peppers are tender, usually mild, and enjoyed whole. Serve with our spicy sauce or squeeze of fresh lemon juice. 

How to Make It

Step 1

Combine first 3 ingredients in a bowl.

Step 2

Heat a large cast-iron skillet over high heat for 5 minutes.

Step 3

Combine peppers and oil; toss to coat.

Step 4

Arrange peppers in a single layer in pan; cook, without moving, 3 minutes or until skins are blistered and lightly blackened. Turn peppers; cook for 3 more minutes or until charred all over. Transfer to a plate, and sprinkle with salt. Serve with sauce. 

Chef's Notes

You want to make sure the pan is extremely hot. Dense cast iron is ideal for charring: Once hot, it won't cool down when ingredients are added. Use only a small amount of oil--just enough to prevent vegetables from searing onto the pan surface and tearing when turned. Too much oil would create a barrier and cause the peppers to fry--you want them to char. Stirring would both cool down the pan and keep the peppers from making sufficient contact with the hot surface to blister and darken.

Ratings & Reviews


August 08, 2017
So easy and so fast. They come out just like when I get them in resraurants.


July 30, 2016
So simple and delicious. It does create a lot of smoke, but the final product is so good. Turns out I didn't have mayo, so I didn't get to try the sauce -- the peppers were wonderful without it.

Love these!

January 02, 2017
I came across these peppers at the farmer's market this summer and made this recipe all season long. I love serving them as a quick snack. Unfortunately, I couldn't find the peppers in any local grocery store. Recently, I was in an Asian market and found them there. I think the Koreans refer to them as twisted peppers. Be careful, most of them are mild but once in a while you will come across a spicy one. My daughter loves them but I have to taste a bit of each one before she eats it since she doesn't like spicy stuff.