Roasted Shishito Peppers are a vibrant, flavorful treat that’s as simple as it is satisfying. These blistered beauties offer a smoky aroma and a tender-crisp texture that’s irresistible. With just a sprinkle of sea salt and a drizzle of olive oil, they transform into a dish that’s both light and indulgent. In under 15 minutes, you’ll have a crowd-pleasing appetizer or snack that’s perfect for any occasion.
Each bite delivers a delightful mix of mild sweetness and occasional bursts of heat, making every pepper a little surprise. Their charred edges and juicy interiors create a sensory experience that’s hard to resist. Whether served as a quick side or a standalone dish, these peppers bring a touch of elegance and excitement to your table effortlessly.
Ingredients for Roasted Shishito Peppers
- 2 heaping cups shishito peppers (or padrone peppers as a substitute)
- Drizzle of olive oil
- Salt (to taste)
- Toasted sesame seeds (for garnish)
For the Sesame Peanut Sauce:
- ¼ cup creamy peanut butter
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (adjust to taste)
- Juice of 1 lime
- Warm water (as needed to thin the sauce)
For the Lemon-Basil Yogurt:
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- Big squeeze of lemon (about 1 tablespoon)
- Small handful of basil (fresh)
- A few chopped chives
- Salt & pepper (to taste)
Step-by-Step Instructions
- Prepare the Peanut Sauce: In a small bowl, stir together the peanut butter, sesame oil, soy sauce, and lime juice. Taste and adjust seasoning. If the sauce is too thick, add a bit of warm water to thin it out. Set aside.
- Make the Lemon-Basil Yogurt: In a food processor, blend the Greek yogurt, olive oil, lemon juice, basil, chives, salt, and pepper until smooth. (Alternatively, finely chop the herbs and stir everything together in a bowl.) Set aside.
- Roast the Peppers: Preheat your oven to 450°F (232°C). Wrap the shishito peppers in foil with a drizzle of olive oil and a pinch of salt. Roast for 5-7 minutes.
- Broil for Blistering: Open the foil, turn the oven to broil, and roast for another 2 minutes, or until the peppers begin to blacken and blister. Watch closely to avoid burning.
- Serve: Transfer the roasted peppers to a serving plate. Sprinkle with toasted sesame seeds and serve hot with the peanut sauce and lemon-basil yogurt on the side for dipping.
Perfect Pairings: Sauce and Topping Ideas
While the sesame peanut sauce and lemon-basil yogurt are delicious, feel free to get creative! Try a spicy sriracha mayo or a tangy balsamic glaze for a twist. For toppings, sprinkle with crushed peanuts or flaky sea salt to add texture and flavor.
Serve It Right: Presentation Tips
Arrange the roasted shishito peppers on a wooden platter or ceramic dish for a rustic look. Place the dipping sauces in small bowls alongside, and garnish with a few fresh basil leaves or lemon wedges for a pop of color. Perfect for sharing at a party or as a starter!
Quick Fix: Time-Saving Tips
To save time, prepare the sauces ahead of time and store them in the fridge. When ready to serve, simply roast the peppers—they cook in under 10 minutes! If you’re short on time, you can also pan-sear the peppers in a hot skillet instead of roasting them in the oven.
Storage and Reheating Made Easy
Store leftover peppers in an airtight container in the fridge for up to 2 days. To reheat, toss them in a skillet over medium heat for a few minutes until warmed through. The sauces can be kept separately in the fridge for up to 3 days—just give them a quick stir before serving.
Mix It Up: Recipe Variations
Swap shishito peppers for padron peppers or even mini bell peppers for a different flavor profile. For a vegan option, replace the Greek yogurt with cashew cream or coconut yogurt. Add a pinch of chili flakes to the peanut sauce for an extra kick!
Roasted Shishito Peppers
Ingredients
Peppers
- A few big handfuls shishito peppers
- Extra-virgin olive oil
- Sea salt and fresh black pepper
- Toasted sesame seeds for garnish (optional)
Peanut dipping sauce
- A few scoops peanut butter
- Splash soy sauce
- Splash rice vinegar
- Pinch sugar
- Squirt sriracha
Instructions
- Preheat the oven to 450 degrees.
- Spread the peppers on a sheet of foil, drizzle them with olive oil, and sprinkle with salt and pepper.
- Close foil and bake for 5-7 minutes.
- I like to then open the foil and turn on the broiler for an additional 2 minutes.
- Be sure to cook the peppers until they have black, blistered marks.
- Let the peppers cool and sprinkle with the toasted sesame seeds, if using.
- Make the peanut dipping sauce by stirring together the peanut butter, soy sauce, vinegar, sugar, and sriracha.
- Alternatively, serve with miso dipping sauce.
- You can also cook the peppers on high heat in a skillet or on a grill.