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Every summer when I spot shishito peppers at the farmers market I get excited because I know what's coming. These little green peppers are my go-to for easy summer entertaining. After grilling them until they're beautifully charred adding a sprinkle of sea salt a squeeze of lemon and some crumbled cotija they become absolutely irresistible. They're the kind of snack that disappears minutes after hitting the table.
Why These Are My Summer Favorite
The beauty of these peppers is how effortless they are. Toss them on the grill while you're making dinner and in minutes you've got the perfect appetizer. I love how they get all blistered and smoky with those gorgeous char marks. There's something so satisfying about serving a plate of these during happy hour on the patio they just scream summer.
Everything You Need
- Shishito Peppers: Look for bright green firm ones. Most are mild but occasionally you'll get a spicy one it's like pepper roulette!
- Olive or Avocado Oil: Just enough to help them blister nicely on the grill.
- Flakey Salt: Those delicate salt crystals make such a difference use the good stuff here.
- Fresh Lemon Juice: Adds that perfect bright finish.
- Cotija Cheese: It gets slightly melty on the hot peppers absolutely dreamy.
Let's Get Grilling
- Getting Started
- First thing I do is toss those peppers with just a touch of oil. You want them lightly coated not swimming in it. They should look glossy but not greasy.
- On the Grill
- My grill pan is my best friend here. Get it nice and hot then spread those peppers out. The sizzle when they hit the pan is music to my ears. I love watching them blister and char turning them every few minutes.
- The Perfect Finish
- As soon as they come off the grill I hit them with that flakey salt spritz of lemon and shower them with cotija. The cheese starts to melt just slightly on the hot peppers pure magic.
What to Serve Them With
These peppers are so versatile. Sometimes I serve them alongside grilled chicken or burgers. They're amazing next to a platter of nachos or as part of a summer veggie spread. My friends always hover around the plate when I bring them to barbecues. They're perfect with an ice-cold beer or margarita on a hot summer evening.
My Top Tips
Here's what I've learned from making these countless times: that grill pan is non-negotiable it keeps the peppers from falling through the grates. Keep your heat steady at medium-high too hot and they'll char before getting tender. And always serve them right away that's when they're at their absolute best crispy blistered and piping hot.
Take Them Up a Notch
Sometimes I like to get creative with dipping sauces. A quick garlic aioli is amazing with these or try them with lemony yogurt sauce. My spicy mayo recipe just a little sriracha mixed with mayo takes them to another level. The creamy sauces are perfect with the charred peppers and salty cheese. It's fun to put out a few different options and let people mix and match.
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Frequently Asked Questions
- → Are shishito peppers spicy?
- Most shishito peppers are mild, but about one in ten can be spicy. That's part of what makes eating them fun - you never know when you'll get a hot one.
- → Can I make these without a grill?
- Yes, you can blister shishito peppers in a hot cast iron skillet or under the broiler. Just make sure to get them charred and blistered for the best flavor.
- → What can I substitute for cotija cheese?
- If you can't find cotija, you can use feta cheese or grated parmesan. The salty, crumbly texture works well with the charred peppers.
- → How do I pick good shishito peppers?
- Look for bright green peppers that are firm and unwrinkled. They should be about 2-3 inches long and have a slight wrinkled appearance but not be soft.
- → Can these be made ahead?
- These peppers are best served immediately while hot and blistered. They lose their crispy texture as they cool, though they still taste good at room temperature.