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Blistered shishito peppers

One in ten of these peppers is ultraspicy, but the other nine are sweet—so good luck! When you fry them you need to make sure they are fully blistered, but be careful because if they burst, they release liquid into the hot oil and it can splatter.



  • Canola oil
  • 6 ounces shishito peppers (about 40 pieces)
  • Fine sea salt


  1. Line a sheet pan or a large plate with paper towels. In a large sauté pan, heat 1/4 inch of canola oil over medium-high heat.
  2. Carefully add the peppers to the pan and cook, turning each pepper once or twice with tongs, until they are blistered on all sides, one to two minutes per side. Transfer the peppers to the paper towels to drain.
  3. Season with salt and serve hot.

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