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Blistered Shishito Peppers

Once you've had this recipe, you'll never go back. Seriously. 

More than once, we've had summer dinners made of nothing but a glistening pile of these salty, gem-like darlings. Savory & the slightest bit of sweet + hot. Be generous with the salt, and don't be afraid to char the little buggers. 

These blistered peppers make a great tapas or appetizer dish, but they are delicious in ANY quantity. Cocktails optional, but obviously a pretty damn good idea if that's your bag.


  • 2 tablespoons extra-virgin olive oil
  • 3 cups whole shishito peppers (or Padrón chiles)
  • Flaky sea salt


  • Heat oil in a large cast-iron skillet or other heavy skillet over medium-high heat.

    Cook peppers, turning occasionally, until they begin to blister on all sides. Do it with tongs, your hand, or a spoon (if you're talented like that---we are definitely not).

    Sprinkle with salt and serve immediately.