Roasted Shishito Peppers
Prep time
Cook time
Total time
  • A few big handfuls of shishito peppers
  • Extra-virgin olive oil
  • Sea salt and fresh black pepper
  • Toasted sesame seeds, for garnish (optional)
Peanut dipping sauce:
  • A few scoops peanut butter
  • Splash soy sauce
  • Splash rice vinegar
  • Pinch sugar
  • Squirt sriracha
  1. Preheat the oven to 450 degrees.
  2. Spread the peppers on a sheet of foil, drizzle them with olive oil, and sprinkle with salt and pepper. Close foil and bake for 5-7 minutes. I like to then open the foil and turn on the broiler for an additional 2 minutes. Be sure to cook the peppers until they have black, blistered marks.
  3. Let the peppers cool and sprinkle with the toasted sesame seeds, if using. Make the peanut dipping sauce by stirring together the peanut butter, soy sauce, vinegar, sugar, and sriracha. Alternatively, serve with miso dipping sauce.
  4. You can also cook the peppers on high heat in a skillet or on a grill.
I get these peppers from our farmers market. I’ve heard you can also get them at Japanese specialty markets. Availability will vary by region and season, and I’ve never seen them in any conventional grocery store.
Recipe by Love and Lemons at