Shishito peppers are one of those foods that you just wish you’d known about earlier. At least I wish I’d known about them ages ago!

Do you ever wonder how certain foods pass under our radar for so long?

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I had never heard of Shishito peppers until this summer when a friend had some and gave them to me. Once I fried them up as I would with green or red bell peppers, I was hooked! (EDITED ½023: air frying these babies is now my favorite way to make them!)

NB: I received a small bag of Shishito peppers from Frieda’s Produce at no charge. No conditions were made.

So with a little extra virgin olive oil and salt, I transformed those lovely little peppers into an addictive snack. I couldn’t stop eating them!

How to Roast Red Peppers

They were so flavorful, and every now and then, one of the little peppers would have a spicy kick to it, which I loved even more! About one in 10 Shishito peppers is a little spicy.

How to Cook Shishito Peppers (Pan or Air Fryer)

inspired by Frieda’s Produce serves 4

FULL PRINTABLE RECIPE BELOW

Ingredients

Shishito peppers
extra virgin olive oil
sea salt, good quality

Put the olive oil in a large sauté pan, and heat to medium high. Begin adding peppers to the pan.

If using an air fryer, toss them in a bowl with olive oil, then place into a preheated air fryer.

Stir or shake the Shishito peppers in the pan/air fryer occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.

When ready, sprinkle generously with a high quality sea salt (I used Maldon).

That’s all there is to it! Now enjoy–just remember that there may be a spicy Shishito pepper lurking below!

Dear Shishito Peppers: Where Have you Been all my Life?

Servings:

Prep Time: 1

Cook Time: 10

Total Time: 11

A simply prepared appetizer or side dish that's popular as part of a tapas meal in Spain.

5 from 2 votes

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Ingredients

12 oz Shishito peppers (Frieda’s are great)
2 Tbsp extra virgin olive oil
⅛ tsp sea salt (good quality like Maldon)

US Customary - Metric

Instructions

Put the olive oil in a large sauté pan, and heat to medium high. Begin adding peppers to the pan
Stir peppers occasionally so that they brown and blister relatively evenly. Cook for 10 to 15 minutes.
When ready, sprinkle generously with a high quality sea salt (I used Maldon).

Notes

These are best served hot.

Nutrition

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