Blistered Shishito Peppers with Fresh Yuzu

Hosting a Super bowl party or maybe just attending one? Either way, you’re probably trying to figure out what sort of snacks you want to serve or bring along. Forget all of the boring, expected football foods and try this delicious shishito pepper recipe! It is so simple and outrageously delicious that you will want to use it over and over again.

Shishito peppers are small Japanese peppers that are generally sweet and very mild (although about 1 in every 10 are said to be potentially hot). They are available year-round and just one single pepper has 80% of the daily value for vitamin A and 170% of the daily value for vitamin C.

The best advice I can give you is to keep things super simple when preparing them. I like to sauté them in a little bit of oil on high heat until they begin to blister and then finish them with a dash of soy sauce or ponzu, a squeeze of citrus and some flake sea salt.  You can eat the whole pepper – stem and seeds included – so don’t be shy!

I found some beautiful fresh yuzu [YOO-zoo] fruit at my local Japanese market and decided to use them for the citrus aspect of this recipe.  Yuzu is extremely fragrant and tastes like a mix between a grapefruit, a mandarin orange and a lemon. Because fresh yuzu fruit can be difficult to find, you can substitute any citrus that you have on hand – a lemon or lime would be equally tasty.

Blistered Shishito Peppers with Fresh Yuzu


      ½ lb Shishito peppers


      2 T oil (peanut oil is recommended)


      1 Yuzu Fruit, juiced & zested


    2 T Soy Sauce or Ponzu Sea Salt, to taste


Heat a large sauté pan. Add oil and wait until it is almost literally smoking hot.

Add shishito peppers to and let start to blister before moving peppers and cooking all other sides.

Add soy sauce or ponzu to pan. Turn off heat. Place peppers on serving dish. Squeeze fresh yuzu over the top and sprinkle with yuzu zest and sea salt.

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