Roasted Shishito Peppers

roasted shishito peppers //

I’ve posted these little guys before, but they’re one of my favorite summertime snacks, so I couldn’t help myself from sharing them again this year. Nearly every weekend I pick them up from JBG at the farmers market. If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one.

shishito pepper, dipping sauces  //

Sometimes I roast them simply – with just some soy sauce and sesame oil. This time I made a few dipping sauce options.

These sauce recipes will make more than you will need for the peppers. The leftover basil yogurt was especially good on toasted grainy bread. The leftover peanut sauce – I thinned with a splash of soy sauce and sriracha and tossed it with cold rice noodles.

roasted shishito peppers

Serves: serves 3-4 as an appetizer
  • 2 heaping cups shishito peppers (or padrone peppers)
  • drizzle of olive oil
  • salt
  • toasted sesame seeds
sesame peanut sauce:
  • ¼ cup creamy peanut butter
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce (to taste)
  • juice of 1 lime
lemon-basil yogurt:
  • ½ cup greek yogurt
  • 1 tablespoon olive oil
  • big squeeze of lemon
  • small handful of basil
  • a few chopped chives
  • salt & pepper
  1. Peanut Sauce: In a small bowl, stir together the ingredients for the peanut sauce. Taste and adjust. Depending on the thickness of your peanut butter, you may have to add a bit of warm water to thin it out.
  2. Yogurt Sauce: In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl).
  3. For the Shishitos: Wrap the peppers in foil with a bit of olive oil and salt, and roast in a 450 degree oven for 5-7 minutes. Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.
  4. Serve hot. Sprinkle with sesame seeds and serve with dipping sauce(s).
Find shishito peppers at your farmers market summer through fall, depending on your area. Or at most asian markets.

Both dipping sauces make more than you will use for this amount of peppers. Chill and use later in the week as veggie dips, sandwich spreads, or thin the peanut sauce and toss with noodles.



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Rate this recipe (after making it):  

  1. Anna

    We love pimientos de padrón 🙂
    They actually also go very well which onion bread and lemon

  2. Well, this is my first visit to your blog! Your blog provided us valuable information .You have done a marvelous job

  3. Melissa

    We just tried this recipe. The roasted peppers were fabulous and so easy to make, and both sauces were amazing! Thanks so much for sharing this!

    • jeanine

      so glad you liked them! I just love shishitos 🙂

  4. Feathers from

    I just got a basket of these from my local “to my door” organic veggies & fruits co-op. My teenage age daughter and I are excited to try this recipe for this new fun food. Thanks!

  5. Leah from

    So delicious. I’m jealous you can find these – they’re super hard to find in Boston I fear… Thanks for sharing the recipe! If I track them down, I’ll be back…

  6. Ruth from

    They are one of my favorites too – and tonight we harvested our own from the garden for the first time and cooked them up! Yum.

  7. Ginger from

    I love the recipes for the sauces you included. I’ll definitely be trying those out soon. I’m pretty sure the peppers in my garden will need to be picked tomorrow.

  8. Mary Helen from

    I love shisitos! I grabbed a basket at JBG last weekend too.

  9. I love them too! My husband and I had them for the first time last summer at an amazing new restaurant in Kennebunkport Maine called “Earth”. They were little tiny ones that were from a local organic farm. We asked how they were prepared and it was simply a toss of olive oil and a sprinkle of salt and under the broiler for a minute or two. We instantly fell in love! Thanks for reminding me – I’m going to go out and buy some. And I love the idea of those yummy dipping sauces to serve along side.

    • jeanine

      we started eating them last summer at restaurants too… they were suddenly everywhere! I was surprised to learn how easy and foolproof they were to make at home.

  10. Riddley

    these look amazing! is it 1/4 c., not tsp. of peanut butter?

    • jeanine

      yes… thank you for pointing that out, just fixed it!

  11. They look so good. I’ve never tried them before.
    Very nice pictures.

  12. Tieghan from

    Whoa!! I have never seen these before, but they look awesome! I love all the dipping sauces!

  13. These peppers are loaded with vitamins A and C so a great healthy appetizer or snack or light lunch or . . . anytime. The sauces look fantastic. I will be on the lookout at the farmers’ market this weekend for sure! Thanks!

  14. I love shishito peppers! We had them as an appetizer at Nobu here in LA and they served them with lemon wedges. I just picked up a few baskets at the farmers market today so I think that I will try them with the sesame and dipping sauces. Thanks for sharing.:)

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.