Blistered Shishito Peppers and Radishes
When my family goes out to eat, it’s very rare that we can all agree on an appetizer to share. But when it comes to Asian food, there’s always one sure thing: Blistered Shishito Peppers! And when I’m able to find shishitos at the market, this is the version I prepare at home.
If you’re not familiar with shishito peppers, they’re small, thin-skinned green peppers that char quickly and can be eaten whole—seeds and all. You can usually find them at most grocery stores and farmers markets, and they’re typically sweet and mild… with one playful little catch: every once in a while, one brings the heat! Some say about one in ten can deliver a spicy surprise, which is part of the fun. It’s a bit of a pepper roulette moment (will it be mellow or will it be BOOM?) And if you didn’t already know, I’m a spicy chick, so I welcome the kick!
Let’s talk about heat 🔥
One of my favorite things about this dish is the avocado oil— it’s rich in heart-healthy monounsaturated fat, has a clean neutral flavor that lets the peppers and radishes shine, and handles heat beautifully. So why don’t I blast the heat on high? Because I’ve got radishes in the mix, and they need a little time to get tender on the inside, not just browned on the outside. Keeping things at medium-high lets the peppers blister and everything brown evenly without scorching before it’s cooked through. (If you decide to skip the radishes and make this a pure shishito situation, go ahead and crank the heat to high—the avocado oil can absolutely take it, and you’ll get a faster, deeper char!!)
If you don’t have a large enough skillet, simply split the peppers up and make the recipe in two batches. For a fun presentation, you can leave the stems intact and use them as a handle to grab and enjoy (just don’t eat the stems). I also like to add colorful radishes to this dish, for some vitamin C and crunch.
These Blistered Shishito Peppers and Radishes make a fun and feisty little starter, snack, or side—and they pair beautifully with so many easy meals. Serve them alongside my Sheet Pan Lemon Garlic Chicken & Veggies for a super tasty dinner, my Roasted Garlic Hummus Chicken for a creamy, garlicky one-pan situation, or my One-Sheet Pineapple Chicken with Teriyaki Glaze for a sweet-and-savory combo with major weeknight appeal.
They’re also right at home with plant-forward favorites. Try them with my Go-To Tofu or tucked into a hearty Asian-Style Salad with Tofu and Crunchy Brown Rice for a satisfying meatless meal, or serve them next to my Edamame Crunch Salad for a veggie-loaded meal that’s so simple to pull together. However you plate them, these blistered beauties bring instant charred charm to the table!
Try my Sesame-Garlic Edamame!
Blistered Shishito Peppers and Radishes
Ingredients
- 1 tablespoon avocado oil*
- 12 ounces shishito peppers, about 30
- 8 red radishes, halved (or quartered if large)
- 1 clove garlic, minced or ¼ garlic powder
- ¼ teaspoon kosher salt, plus more to taste
- 1 tablespoon fresh lemon juice
Instructions
- Cut off the long stem from each pepper without fully removing the top. It’s important to leave the stem end intact.
- Add avocado oil to a large skillet (or liberally mist the pan with avocado oil spray) and warm over medium-high heat. Add the radishes cut-side down and cook until they start to soften and brown on the bottom, about 3 minutes.
- Add the peppers to the pan in a single layer (it’s okay if there’s some slight overlap) and crank the heat to high. This is the moment to pull the radishes if you like them firmer—see the note below. Let everything cook undisturbed until the peppers are blistered and browned on the bottom, about 2 minutes, then toss and continue cooking, tossing occasionally, until the peppers are charred and blistered in spots, 2 to 3 minutes more. Add a little more avocado oil or a mist of spray if the pan gets too dry.
- Turn off the heat. Add the garlic and salt and toss to coat—the residual heat is plenty to take the raw edge off the garlic without scorching it.
- Squeeze on the lemon juice, give everything a good toss, then cover the skillet and let the vegetables rest off the heat for 1 to 2 minutes.
- Remove the cover, season with additional salt if desired, and serve.
