Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Charred Shishito Peppers

Email Charred Shishito Peppers

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Charred Shishito Peppers

Active Time: 10 minutes   |   Total Time: 10 minutes   |   Serves Serves 2 to 4  |  Vegan  |  Gluten Free

  • 4 cups shishito peppers
  • 2 tablespoons extra virgin olive oil
  • to taste flaky sea salt

Rinse the peppers and pat very dry with paper towels. Line a plate or bowl with a paper towel.

Place a large skillet on the stove and turn the heat on to medium-high. Add the oil and heat until it shimmers (about 1 minute). Add the peppers (they should all fit in a single layer- you may have to cook them in batches). Let them sit undisturbed for a minute or two. Use your tongs to check the undersides, if they are charred turn them.

Continue to cook and turn until they are charred on all sides, 5 to 7 minutes total. Transfer to the prepared plate or bowl. Sprinkle with salt, to taste.

This recipe was printed from:

Do it Step-by-step

Charred shishito peppers-01 Charred shishito peppers-02


This Goes Well With...

Want Something Else?