Comments on: Blistered Shishito Peppers

By: Terrie

Terrie — Fri, 10 Jul 2026 22:54:48 +0000

Yum, I have had shishitos before but it’s been a long minute. Lol. My husband has a garden and he came in one day and said ” look at the peppers I grew” They were shishitos, so came on here to see how to prepare them. Love this recipe, easy but delicious, I don’t like lemon but put extra salt… Hope his plant produces a bunch

By: Chef

Chef — Sat, 20 Jun 2026 22:25:24 +0000

I cook on high but use peanut oil, never try high with olive oil – that’s why it was not working for you. EVOO does not have a high enough burn rate, they going bac and watching more videos on the science of cooking!

By: Jeff

Jeff — Sun, 04 Jan 2026 23:20:25 +0000

In reply to Kate. Loved them! Used much less oil then I usually do, and it did not smoke up the house:) Everyone thanks you!

By: Kayla

Kayla — Fri, 03 Oct 2025 22:06:46 +0000

A bag of these showed up unexpectedly in my CSA box this week. I found your (super easy) recipe and my husband and I devoured the whole batch right out of the skillet. Delish!

By: Cookie and Kate

Cookie and Kate — Sat, 13 Sep 2025 02:26:00 +0000

In reply to Joe S. Hi Joe, the lemon olive oil sounds lovely! So glad this technique worked for you.

By: Joe S

Joe S — Wed, 10 Sep 2025 18:20:01 +0000

I had to try this with a bunch of shishito pepper I picked from my plant. I lightly coated them with Mazzone fused lemon olive oil, blistered them in a dry hot skillet, salted with sea salt, and served. The hint of lemon and saltiness is perfect for my taste. Thank you for this great way to fix my shishitos.

By: Diane

Diane — Wed, 13 Aug 2025 01:18:16 +0000

Never tried them before. This was the perfect introduction. We loved them!

By: Deb Lindberg

Deb Lindberg — Sun, 10 Aug 2025 20:09:58 +0000

I have a farm subscription and received a lot of shishito peppers. I had no idea what to do with them. This recipe was easy and delicious! Thank you so much!!

By: Lonnie P

Lonnie P — Fri, 27 Jun 2025 17:29:10 +0000

In reply to Danny. How long did you air fry them? And what temperature setting?

By: dizzy 5

dizzy 5 — Fri, 20 Jun 2025 23:58:58 +0000

Dawg! Fresh farmers-market chévre, alongside. Always fun when a hot-spicy poseur slips through!