Summertime and peppers belong together. Grilled Shishito Peppers make an effortless, crowd-pleasing appetizer—quickly blistered over hot coals or in a cast-iron pan and served with a cooling yogurt-based dipping sauce.
Visit a farmers market in mid to late summer and you’ll find peppers in abundance. A pint or two of shishitos is an easy, seasonal purchase—perfect for snacking or for grilling without turning on the oven.
Starting the peppers first on the grill helps stage the rest of your cooking and makes efficient use of the coals. For extra brightness, char a lemon and finish the peppers with a squeeze of its juice. For more savory depth, a sprinkle of lemon pepper seasoning works well.
Table of Contents
- What Are Shishito Peppers
- Are Shishito Peppers Hot?
- How To Grill or Blister Shishito Peppers
- Shishito Pepper Dipping Sauce
- Grilled Shishito Peppers with Yogurt Dipping Sauce
What Are Shishito Peppers
Shishito peppers are small, mild peppers from the species Capsicum annuum, often used in East Asian cooking. They typically have a wrinkled appearance, which helps distinguish them from smoother varieties like padrón peppers.
Are Shishito Peppers Hot?
Shishitos are generally mild. On the Scoville scale they usually range from about 50 to 200 units—significantly milder than a jalapeño—making them an excellent choice for groups who prefer little to no heat.
How To Grill or Blister Shishito Peppers
Blistering shishitos is simple and the same method works well for padrón peppers.
- Preheat the grill using a two-zone setup; aim for about 450°F over direct heat.
- Place a cast-iron pan over the direct heat and add oil.
- Toss the peppers with oil and kosher salt.
- Add the peppers to the hot pan and stir or toss frequently until the skins are lightly charred—about 10–14 minutes.
Shishito Pepper Dipping Sauce
A cool, tangy dipping sauce complements the smoky char of the peppers. A yogurt base balances savory elements; adding mint and grilled lemon brightens the sauce for a refreshing contrast.
Grilled Shishito Peppers Recipe
Grilled Shishito Peppers with Yogurt Dipping Sauce
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Equipment
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Cast Iron Pan
Ingredients
- 1 pint shishito peppers, about 4 ounces; padrón peppers are an alternative
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
Dipping Sauce
- 1/2 grilled lemon, juiced
- 1/2 cup whole milk Greek yogurt
- 5 leaves mint, diced
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
Instructions
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Prepare the grill for direct/indirect cooking using lump charcoal. When coals are hot, place half a lemon over the direct heat for about 10 minutes, or until it has your desired char. Remove and reserve for the dipping sauce.
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After the lemon has grilled for about five minutes, preheat a cast-iron pan over the direct heat with 1 tablespoon of olive oil. The pan will take roughly 5–7 minutes to get hot.
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In a medium bowl, toss the remaining olive oil with the peppers and 1/2 teaspoon kosher salt. Add the peppers to the hot pan—if you have a large amount, work in batches. Move the pan to indirect heat if it becomes too hot.
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Stir frequently and remove when the peppers show blistering, about 10–14 minutes. Serve hot with the dipping sauce and a light dusting of the remaining kosher salt.
Dipping Sauce
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In a small bowl combine the grilled lemon juice, Greek yogurt, diced mint, minced garlic, and 1/4 teaspoon kosher salt. Stir until smooth and chill briefly if desired.
Notes
Padrón peppers work equally well with this same method.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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Here are some other fun summer recipes we love.
- Smoked Sausage and Hatch Chili Dip
- Green Chili Turkey
- Easy Classic Ceviche
