These roasted shishito peppers blister quickly and stay tender when cooked at 500°F on a dry, preheated metal pan. Use 8 ounces of whole peppers and just 1 teaspoon of neutral oil, then turn them once during the 6-to-10-minute roast.
This oven-roasted method yields about 2 appetizer servings or 4 small side servings. Finish the peppers with flaky salt and fresh lemon while they are still hot.
Prepare Roasted Shishito Peppers: 8 Ounces, 1 Teaspoon of Oil
Ingredients
- 8 ounces fresh shishito peppers, about 2 packed cups
- 1 teaspoon neutral, high-heat oil, such as avocado, grapeseed, or canola
- 1/4 teaspoon kosher salt, for a light pre-seasoning if desired
- 1/4 teaspoon flaky sea salt, or more to taste
- 1/2 lemon, cut into wedges
Heat the oven before preparing the peppers. A hot pan and dry pepper skins create the quick blistering this recipe needs.
- Rinse the shishitos, then dry them thoroughly with a clean kitchen towel. Surface water will steam the peppers instead of blistering their skins.
- Leave the peppers whole, including their stems. Pick out any that are bruised, soft, or split.
- Place the dry peppers in a bowl. Add 1 teaspoon of oil and toss until every pepper has a very thin, even sheen.
- Do not add extra oil to the pan. A light coating on the peppers is enough for browning at high heat.
Keep the peppers whole rather than slicing or piercing them. Their thin walls cook quickly, and the intact shape helps them remain juicy. Salt can be added sparingly before roasting, but most of it is best added after cooking.
Roast Shishito Peppers in the Oven: Dry Pan, Upper-Middle Rack
Set a rimmed metal baking sheet on the upper-middle rack, about 5 to 6 inches below the oven’s top. Preheat the oven and the empty pan to 500°F for 10 to 15 minutes.
Use the regular bake setting if possible. A thin metal sheet pan transfers heat quickly and gives the peppers firm contact with the hot surface. Do not use a glass baking dish, and do not line the pan with a damp or insulating layer. The pan must remain dry.
When the oven and pan are hot, carefully remove the pan. Arrange the oiled peppers in one layer with a little space between them. They should sizzle as soon as they touch the metal. Crowding traps steam, so use a second pan if the peppers overlap.
Return the pan to the upper-middle rack immediately. Work quickly so the pan does not cool before roasting begins. The hot, dry surface is especially important when cooking shishito peppers in the oven because their skins are thin and can soften before they develop color.
Roasting Shishito Peppers at 500°F Until Blistered
Roast the peppers for 6 to 10 minutes total. Turn them once halfway through, usually after 3 to 5 minutes, using tongs. Turning is necessary because the peppers need contact with the hot pan on more than one side.
Begin checking at 6 minutes. The finished peppers should have several raised bubbles and irregular brown or nearly black patches across their skins. They should look slightly collapsed and feel tender when pressed gently with tongs. A few pale areas are fine; the goal is blistered skin, not an evenly charred exterior.
- At 3 to 5 minutes: Turn the peppers when the undersides show brown spots and the skins begin to bubble.
- At 6 to 8 minutes: Remove smaller peppers that are blistered and tender, if necessary, while larger ones continue cooking.
- At 8 to 10 minutes: Finish the remaining peppers if their skins are still mostly smooth or their centers feel firm.
Stop roasting when the skins are blistered and the peppers have softened but have not split extensively. A few dark spots add smoky flavor. If the peppers are completely black before they become tender, the pan may be too close to the broiler element or the peppers may be unusually small; remove them promptly.
If the peppers are still pale and firm after 6 minutes, continue roasting in 1-minute increments. A crowded pan, wet peppers, or a pan that was not fully preheated can extend the cooking time. Avoid adding more oil at this stage, since excess oil can make the skins fry unevenly and smoke at 500°F.
Finish and Serve with Flaky Salt and Lemon
Transfer the hot peppers to a serving plate as soon as they come out of the oven. Sprinkle with 1/4 teaspoon flaky sea salt, then adjust to taste. Squeeze the lemon over the top just before serving so the acidity stays bright and the skins do not soften unnecessarily.
For a sharper finish, add a little finely grated lemon zest along with the salt. For a more savory plate, serve the peppers beside grilled meat, roasted fish, rice, or crusty bread. Their blistered skins and tender centers are best while hot, when the contrast between smoky char and fresh lemon is clearest.
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