Blistered Shish*to Peppers Recipe (2024)

Per my wife and shish*to queen, poke a pinhole or make a small jab in each pepper prior to tossing in the skillet. This allows enough steam to escape for the peppers to retain their shape and not turn to mush. Also try in Sesame oil and a tossed with toasted sesame seeds after cooking. Shish*tos from commercial groceries are rare, expensive and not very tasty. Get some at the farmers' market or better yet grow your own. Seeds can be sourced here: https://www.johnnyseeds.com/ - Mellow Star F1

I blister them in a dry hot cast iron pan and add the olive oil and salt when they finished cooking. No spattering, no mess at all.

I avoid all that splatter by tossing the peppers in a little olive oil and putting them under the broiler watched very carefully. They are easy to turn after the first side blisters. Add lemon zest and some lemon juice to homemade or good quality mayonnaise to dip them in. (This is faster than fussing with a true aioli and works just fine with the peppers).

So I didn’t follow the recipe. At all. Instead read the notes and followed Andrew Picken’s and James’ advice. Threw the peppers in a dry hot cast iron, let them blister on all sides (maybe 5-8 mins?). Then I tossed with sesame oil, sambal oelek, soy sauce, and sesame seeds. It was insane and I could eat one hundred. You probably don’t need much of anything but oil and salt, but wanted to go to flavor town.

No need to spatter your stove. Preheat oven to 400 with cast iron pan in to get hot too. Put in peppers and then turn on broiler. Turn when dark to get other side. Salt. Eat.

I roast mine in a dry cast iron skillet, no oil at all. Once done, I drizzle with my best EVOO and good salt. So yummy. I have yet to eat a hot one off of this year’s plant in my garden.

I do this on the grill at med-high heat with a grill basket and toss occasionally for 5-10 minutes. Otherwise mostly the same and all they need is some salt an a little oil. Works great.

I used my seasoned cast-iron skillet (dry) on high heat. I poked a small hole in each Shish*to and tossed them in a bowl with a tiny bit of EVOO + a sprinkle of sea salt. Once in the hot pan, I let them sit for 2 minutes, then flipped them over. After another minute, I removed the pan from the heat and set it aside while I made a quick "aioli" style dip out of mayo, lemon juice and garlic powder. I guess they were good because I ate them all! ;)

I make shish*tos weekly; rinse well, skip the oil, run under the broiler for 3-5 minutes. Throw them into a nice bowl and toss them with Thai fish sauce or soy sauce and toasted sesame oil, and serve with limes and Thai sweet chili sauce.

I love shish*to and padrón peppers and followed the recipe to a T. These were delicious.

Add a squirt of half a lemon.

I lightly coated the peppers with an olive oil sprayer and tossed before putting in the hot pan. Came out perfect—delicious!

I toss mine with a little sesame oil, soy sauce and some sambal

I use avocado oil and furikake to flavour my blistered peppers and green beans. Yum!

I read the notes and here’s what I did: I used cake tester to puncture ends of peppers in accordance with Shish*to Queen’s husband, broiled them dry on stainless steel jelly roll pan (does not warp even under extreme heat). A few minutes then turn and a few more minutes. I transferred to a bowl with light coating of EVOO and Saltverk Icelandic sea salt - very flaky and crunchy with great flavor. Within moments of serving they were gone! I was fortunate enough to have CSA organic peppers

one day I will make this dish without setting off my apartment's very sensitive smoke alarm. not today, though.

I am growing these in the garden for the first time. Simple and wonderful to eat.

I followed the directions here but cooked on an outside burner to avoid smells and splatter. So delicious. We lightly drizzled with hoisin sauce and a little extra salt. Can’t wait to do this again!

I used my seasoned cast-iron skillet (dry) on high heat. I poked a small hole in each Shish*to and tossed them in a bowl with a tiny bit of EVOO + a sprinkle of sea salt. Once in the hot pan, I let them sit for 2 minutes, then flipped them over. After another minute, I removed the pan from the heat and set it aside while I made a quick "aioli" style dip out of mayo, lemon juice and garlic powder. I guess they were good because I ate them all! ;)

Throw in dry cast iron skillet, let blister all sides. Take out and mix with sesame oil and toasted sesame seeds. Serve with lemon mayo aioli

Shish*tos are so easy to find these days, which is wonderful. Both my food coop and Trader Joe’s carry them. What an easy and amazing side dish!

Easy to make and to eat. They were good, but nothing I would go out of my way to make again. Sorry guys...

These tasty little peppers are easy to grow, easy to make, easy to eat, and a light accompaniment to any co*cktail or beverage, as in this recipe. This recipe focuses on the pepper and not the sauce or additional seasonings, though trying them with other seasonings besides Maldon or another flaky salt simply gives another way to eat them. Having other ways to treat these special peppers become especially good, when you have a burst of peppers on the vine that need to be harvested and enjoyed.

Pierce with a fork or pin to let steam escape.