Blistered shishito peppers give me life!

Blistered Shishito Peppers

Pure bliss is all I can say about blistered Shishito peppers. I can’t describe how much I love them in words so you’ll have to trust me on this one. They infuse some extra joy into my day and I can eat more than any one person probably should!

They’re simple to make and have health benefits too.

  • The peppers protect against stress and certain diseases and help with pain management and inflammation.
  • The lemon helps improve skin, digestion and ulcers, and it’s also used for eye care and respiratory disorders.

Blistered Shishito peppers recipe

Shishito peppers

Makes: 4 servings (or 1 if you’re me!)

Total time: 10-15 minutes, cook time: 10-12, prep time: 2 minutes

Note: Depending on the time of year, these can get very hot.


  • 1 pound (16 ounces) Shishito peppers, or Padron peppers
  • 1 small lemon, sliced
  • 2 tablespoons of extra virgin olive oil or sesame oil
  • 1/2 tablespoon of aged balsamic vinegar
  • Kosher salt


  • Heat the oil in a large pan over high heat until the pan is hot. Add the peppers when it’s hot and turn occasionally.
  • Add a few slices of lemon after a minute, turning occasionally. Cook until the peppers begin to blister; about 10 minutes.
  • Transfer to a serving bowl and drizzle with the balsamic vinegar. Squeeze more lemon, and sprinkle with salt.
  • Serve immediately.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 120
  • Fat: 8g
  • Carb: 9g
  • Protein: 4g


  1. I adore these and have eaten them all over Spain, as well as preparing them at home.

  2. We make these at home the same way, minus the lemon. They’re quite tasty.

    1. Most of them actually don’t have any heat. Very few are only a little spicy.

  3. These are so good!

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