Blistered Shishito Peppers in a cast iron skillet
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5 from 8 votes

Blistered Shishito Peppers with Sriracha Aioli

Blistered shishito peppers are a quick and easy appetizer; they're delicate and mild, with a hint of sweetness and spice. For even more flavor, try dipping them in this easy Sriracha aioli!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: American, Japanese
Keyword: Blistered Shishito Peppers
Servings: 4 servings (approximately)
Calories: 143kcal
Author: Jennifer Farley


Sriracha Aioli

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha, or more to taste
  • 1 teaspoon fresh squeezed lemon juice
  • 1 clove garlic, grated or minced (see notes)
  • Kosher salt if desired

Blistered Shishito Peppers

  • 8 ounces (approximately 4 cups) shishito peppers; Padrón peppers may be substituted
  • 1 tablespoon extra virgin olive oil (grapeseed or canola oil are also good options)
  • 1/2 medium lemon (approximately 1 tablespoon juice)
  • Kosher or sea salt to taste


Prepare the Sriracha Aioli:

  • In a small bowl, whisk together the mayonnaise, Sriracha, lemon juice, and garlic. Taste; add a pinch of salt if desired.

Prepare the Shishito Peppers:

  • Heat enough olive oil to coat the bottom of a large sauté pan, preferably cast iron, over medium-high heat until it’s shimmering (very hot) but not smoking.
  • Using kitchen tongs, add the peppers in a single layer and reduce the heat to medium. Cook until blistered and wilted, turning frequently so that each pepper chars in a few places but not all over. This will create a flavor that’s smokey as opposed to burnt.
  • You can cook them until they still have a bit of crunch, around 6-7 minutes total, or until they’ve wilted completely, which can take up to 15 minutes (I prefer them completely wilted with a bit more char).
  • Use the tongs to remove to a serving plate and top with a squeeze of fresh lemon and a sprinkle of salt. Serve immediately with the aioli (or on their own!)


To properly infuse the sauce with garlic flavor, I recommend using a microplane zester. This releases the juices and turns the garlic into a paste.


Calories: 143kcal | Carbohydrates: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 363mg | Fiber: 1g | Sugar: 2g | Vitamin C: 10mg