There's something addictively good about Shishito Peppers with Ponzu Dipping Sauce-lightly charred, a little smoky, and full of surprises (because every once in a while, you'll get that one spicy rebel). This version takes things up a notch with a drizzle of rich sesame oil, a sprinkle of toasted sesame seeds for a bit of crunch, and a side of bright, citrusy ponzu dipping sauce to keep things fresh. They're easy to make, perfect for snacking, and honestly, once you start, it's hard to stop.
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MARY'S TWO CENTS
Blistered shishito peppers are definitely budget-friendly, especially considering how simple the ingredient list is. A bag of shishito peppers is usually pretty affordable (often under $5 at grocery stores or farmers' markets), and the rest-sesame oil, ponzu sauce, and sesame seeds-are pantry staples in many kitchens. Even if you need to pick them up, they're relatively inexpensive and can be used in lots of other dishes. Plus, since shishitos are light but satisfying, they make for a restaurant-worthy snack or appetizer at a fraction of the cost of eating out. Because of all this, they fall into our CHEAP category!
INGREDIENTS
INGREDIENT NOTES
- Shishito Peppers - are usually available by the bag at the grocery store or at your local farmer's market.
- Sesame Oil - buy bottled toasted sesame oil
- Ponzu Sauce - use bottled or make it yourself using the quick recipe in the "Swap It Out" section below.
- Sesame Seeds - use white, black or both. Always store sesame seeds in the freezer in an airtight container. The high ratio of fats in them make them subject to going rancid easily.
See the recipe card for quantities and measurements.
STEP-BY-STEP INSTRUCTIONS
- Warm 2 teaspoon sesame oil in a skillet over medium-high heat. Add peppers in a single layer.
- Let them sit untouched for ~2 minutes to develop dark blister spots.
- Toss occasionally for another 3-4 minutes until evenly charred.
- Toss occasionally for another 3-4 minutes until evenly charred.
- Remove from heat. Sprinkle 1 tsp sesame seeds and a pinch of salt over the peppers. Toss.
- Transfer to a plate and serve immediately with ponzu sauce for dipping.
SWAP IT OUT
Shishito peppers: Substitute with Padron peppers (Spanish), which have a similar flavor and size.
Sesame oil: Use avocado oil or olive oil for a milder flavor.
Ponzu sauce: Mix soy sauce + rice vinegar + lemon juice (2:1:1) for a quick homemade ponzu alternative.
Sesame seeds: Use crushed roasted peanuts, furikake, or chili flakes for a fun twist.
CHANGE IT UP
Spicy Kick: Add a sprinkle of togarashi (Japanese chili mix) or drizzle with chili crisp oil.
Garlic Sesame: Sauté a minced garlic clove in sesame oil for 20 seconds before adding peppers.
Citrus Burst: Finish with fresh yuzu or lime zest for added aroma.
Ponzu Glaze: Instead of dipping, drizzle ponzu over peppers right before serving for extra flavor coating.
EQUIPMENT
The main item you need to be successful when making blistered Shishito Peppers is the right pan. Go with a cast-iron skillet if you can - it'll give you that perfect seared skin, nutty sesame aroma, and just the right smoky touch.
A good alternative is a stainless steel sauté pan. It is slightly less forgiving than cast iron in that the peppers can stick if the pan isn't hot enough or if you use too little oil.
STORAGE
- If they are pre-packed, store shishito peppers in the crisper drawer of your refrigerator, where they can last up to two weeks.
- If you bought them loose, simply put them in a plastic bag, and place them in the crisper drawer.
- They can last in the refrigerator for up to two weeks max.
- Do not freeze - shishito peppers become mushy when thawed.
- Store leftover cooked peppers in an airtight container for up to 2 days.
- Quickly reheat in a hot dry skillet for 1-2 minutes to revive texture.
Top tip
Let the peppers sit undisturbed during the first 1-2 minutes of cooking - this is key to achieving those perfect charred blisters and deep flavor. Stirring too often will prevent that caramelization magic.
Equipment
- Cast-iron or stainless steel skillet (for best charring)
- Tongs or chopsticks (for flipping peppers easily)
- Small dipping bowl (for ponzu sauce)
- Paper towels (for drying peppers before cooking)
Ingredients
- 6 ounces shishito peppers (170 g)
- 2 teaspoons sesame oil (to sauté)
- 1 teaspoon toasted sesame seeds black, white, or both
- 3 tablespoons bottled ponzu sauce (for dipping)
- pinch of flaky sea salt or coarse salt (optional)
Instructions
- Rinse and dry the shishito peppers completely. Dry skin helps them blister instead of steam.
- Warm 2 teaspoon sesame oil in a skillet over medium-high heat until shimmering.
- Add peppers in a single layer.
- Let them sit untouched for ~2 minutes to develop dark blister spots.
- Toss occasionally for another 3-4 minutes until evenly charred.
- Remove from heat. Sprinkle 1 teaspoon sesame seeds and a pinch of salt over the peppers. Toss gently to coat.
- Transfer to a plate and serve immediately with ponzu sauce for dipping.
Notes
- Shishito peppers are mostly mild, but about 1 in 10 can be unexpectedly spicy - part of the fun!
- Avoid overcrowding the pan; you want the peppers to sear, not steam.
- Always serve warm; the sesame aroma fades as they cool.
Nutrition
FAQ's
Yes! Toss peppers in sesame oil, air fry at 400°F (200°C) for 6-8 minutes, shaking halfway. Then toss with sesame seeds and serve with ponzu.
Ponzu is a citrusy soy-based sauce - salty, tangy, and slightly sweet, balancing the rich sesame oil flavor
Mostly mild, but occasionally one can surprise you with mild heat - about a 1 in 10 chance!
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