Puffy Shishito Peppers Recipe | British + Co

Gladys Soriano is the recipe creator, food stylist and food photographer behind the Mediterranean-inspired blog. Forks and Foliage. Here, she shares authentic Lebanese dishes and recipes inspired by her love for Mediterranean flavors (originally posted on Forks and Foliage). Take it away, Gladys!

If you want to make a awesome appetizer with minimal effort, these blistered shishito peppers with burrata this is the recipe! The smoky, sweet flavor of the shishito peppers and the smoothness of the burrata are further enhanced by a delicious candied lemon vinaigrette. Grab some toasted sourdough and make yourself a tangy bite of that aperitif!

Shishito peppers are small, wrinkled peppers native to Japan. They’re soft and sweet when raw, but blister them and you’ll get a delicious smoky flavor that makes them irresistible.

Although they are generally mild, it is said that one in ten of these small Japanese peppers will be hot. It’s basically shishito roulette, you never know which one will win you!

Shishito peppers are a very good appetizer because first, they are bite-sized; two, they have a nice little stem that serves as a handle; and three, they’re super easy to make. Of course, they are also delicious.

If you’re entertaining, you’ll want to check this out lebanese mint lemonade recipe and this summer candied tomato recipe. The latter will go very well with crusty bread as a vehicle.

Shishito pepper ingredients in blister pack

  • 12 ounces shishito peppers: Look for bright, firm green peppers without brown spots.
  • 8 ounces of burrata: It’s basically a ball of fresh mozzarella filled with a mixture of cheese curds and fresh cream.
  • 2 tablespoons candied lemon paste: They will make a delicious base for the vinaigrette.
  • 1 tablespoon of apple cider vinegar: It adds another layer of flavor and brightness to the dressing.
  • 1 teaspoon of honey: It balances the dressing with a hint of sweetness.
  • 1/4 cup olive oil: We use it to coat peppers before blistering them, and also for the oily component of salad dressing.

Blister Shishito Peppers Recipe Instructions

Burrata Shisito Peppers

1. First, preheat a large skillet over medium heat until very hot. If you sprinkle a little water on the pan, it should sizzle and evaporate immediately. Toss the shishito peppers with olive oil and salt, then place them in the hot pan in a single layer. Don’t stir them until they’re charred and blistered on one side. This should take about 8 minutes in total.

2. While cooking, prepare the vinaigrette by mixing the candied lemon paste, cider vinegar, honey, olive oil, salt and pepper.

3. Toss the blistered shishito peppers with some of the dressing and place them on a platter. Break the burrata into pieces and place them on top, then drizzle with the dressing.

4. Drizzle olive oil on slices of crusty bread like sourdough bread and toast until golden brown and crispy.

5. Spread some burrata with the preserved lemon sauce on the bread, then garnish with some blistered shishito peppers and enjoy!

If desired, you can cut off the stems of the shishito peppers before cooking them. Personally, I like to keep them because I think it makes them more fun. But if you don’t want to have to bite off the pepper and throw away the stem, feel free to cut them ahead of time.

Substitutions and Variations

Shishito peppers with burrata on toast

This recipe is vegetarian, but you will find additional options below:

  • vegan – replace the burrata with vegan ricotta or another creamy vegetable cheese of your choice.
  • peppers – if you can’t find shishito peppers, you can use small sweet peppers. They will take a little longer to blister and soften because they are thicker and a little bigger.
  • Candied lemons – you can buy them whole or in the form of a paste. If you don’t have any, substitute half the amount of lemon zest and a generous squeeze of lemon juice.
  • Honey – you can replace it with maple syrup or another sweetener of your choice. You can omit it altogether if you don’t like the sweetness.
  • apple cider vinegar – you can replace it with another light vinegar that you like.
  • Gluten free – this appetizer is naturally gluten-free, so just serve it with gluten-free bread or crackers.
  • Spicy – if you like it spicier, add cayenne pepper to the vinaigrette.

Tips for making perfect shishito peppers

  • Make your stove howl! If using a cast iron skillet, preheat it for at least 10-15 minutes.
  • Don’t keep stirring the peppers. If you do this, you won’t get the nice blisters and arctic char, but instead you’ll get sweet, cooked peppers without the smoky flavor.
  • Keep them in a single layer so they can get even shading on all sides.
  • Do not throw the salt in the same place on the peppers. Because they are so wrinkled, clumps of salt can get stuck and make some peppers too salty even if you stir them. Learn from my mistake and sprinkle the salt evenly all over.

Frequently Asked Questions

Shishito peppers with burrata on toast

Do you need to remove the seeds from shishito peppers?
No. Since these peppers are naturally sweet, you don’t have to worry about removing the seeds.

How hot are shishito peppers?

Most of the time they are mild, ranging from 50 to 200 Scoville heat units. It’s much sweeter than jalapenos, ranging from 2,500 to 8,000 SHU. One in ten shishito peppers will be spicy. If you are sensitive to spicy foods, bite the tip of the chili pepper to check whether it is spicy or not before putting it in your mouth.

How do you eat shishito peppers?

Hold it by the stem, put the whole pepper in your mouth and bite it off the stem. Yes, you eat everything, seeds and everything! Discard the rod.

What can I serve these shishito peppers with?

They’re great with toast or crackers as an appetizer, but they also make a great side dish for a grilled steak or any other protein dinner. You can even pile them on tacos for a sweet and smoky flavor. Have fun with them!

Are there other ways to cook shishito peppers?

Yes. The best way to cook shishito peppers is over high heat until they are blistered. You can use the oven, air fryer or grill if you don’t want to use the stove. If using the oven, set it to broil and place the seasoned shishito peppers in a single layer on a baking sheet on the top rack. Flip them over once they char a little and let the other side bubble up as well, about 8 minutes total. For air fried shishito chiles, set the fryer to 400°F and place the chiles in there for about 8 minutes, shaking them halfway through. For the roasted peppers, set the grill to medium-high heat and place the shishito peppers in a grill basket. Grill for about 8 minutes, tossing halfway through cooking, until puffed up.

How to store shishito peppers?

Uncooked shishito peppers will keep in the refrigerator for a week or two in the crisper drawer. Cooked shishito peppers should be eaten immediately, as leftovers become soggy (although they are still edible).

How to store leftovers?

Burrata should be eaten immediately after removing it from its liquid and opening it. But if it is not seasoned with vinaigrette, put it back in its liquid in an airtight container and in the refrigerator for a few days. If it is already seasoned and tossed with the peppers, place everything in an airtight container in the refrigerator and consume the next day.

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