Seared Sesame Shishitos

Seared Sesame Shishitos

Savor the smoky, nutty crunch of Seared Shishito Sesame Peppers—a quick, flavor-packed appetizer or side dish. Toss fresh shishito peppers in olive oil and sea salt, then sear in a hot skillet until blistered and fragrant. Finish with a sprinkle of white and black sesame seeds for texture and a squeeze of lemon for brightness. Ready in under 10 minutes, this recipe turns simple ingredients into a restaurant-worthy bite. Shishito peppers are a variety of Capsicum annuum and originate from East Asia, where they became widely cultivated after Portuguese explorers introduced them in the 1500s. These seeds have literally stood the test of time and are doing great growing in the greenhouse despite intense temperatures. I’ll definitely be growing these next year too!

Ingredients

• 1 pint (about 15–20) shishito peppers

• 1–2 tbsp neutral oil (e.g., avocado or vegetable oil)

• Sea salt and Pepper

• 1–2 tbsp white sesame seeds

• 2 tbsp Sesame oil

• Lemon wedges (for serving, optional)

Recipe

1. Prep the Peppers

   • Rinse the shishito peppers and pat dry.

   • Optional: Trim the stems if desired (this prevents burning during searing).

2. Heat the Pan

   • Heat a skillet (cast iron or stainless steel works best) over medium-high to high heat.

   • Add 1–2 tbsp of oil to coat the pan.

3. Sear the Peppers

   • Once the oil is hot (a drop of water should sizzle), add the shishito peppers in a single layer.

   • Let them sear undisturbed for 1–2 minutes until blistered and charred in spots.

   • Toss and continue searing, turning occasionally, for 3–5 minutes total until the peppers are tender and blistered.

4. Season

   • Transfer the peppers to a plate and sprinkle generously with sea salt while still hot.

5. Toss the Sesame oil

   • In the same skillet (no need to clean), reduce heat to medium-low and add the sesame oil

   • Toast for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat immediately to avoid burning.

6. Finish and Serve

   • Toss the seared shishito peppers with the sesame seeds.

   • Serve hot or warm, with lemon wedges on the side for squeezing.