Summertime and peppers go hand in hand. Grilled Shishito Peppers are a great snack for a crowd. Blister over hot coals or a cast iron pan and add a cooling yogurt based dipping sauce and it’s the perfect appetizer bite.
Walking through most farmers markets in mid to late summer shows a bounty of peppers. We love grabbing a pint or two of shishito peppers as an easy snack to enjoy and cook outside. Grilling makes it easy to avoid turning on the oven.
Getting the peppers on the grill first allows us to stage the remaining grilled treats and makes the most use out of the charcoal being used. Add a little twist with grilled lemon.
What Are Shishito Peppers
Shishito peppers are a mild, small pepper similar to Padron often used in East Asian cuisine and come from the species Capsicum Annuum. Shishito peppers will have a wrinkly look versus padron peppers which are smoother.
Are Shishito Peppers Hot?
Shishito peppers are mild by definition. On the Scoville scale they range from 50 – 200 and are milder than jalapeños. This makes for a perfect pepper for a crowd that may be sensitive to heat.
How To Grill or Blister Shishito Peppers
Grilling or blistering the Shishitos is easy. This method can also work for padron peppers.
- Preheat grill using direct/indirect or two zone cooking
- Place cast iron pan on the grill with oil over direct heat
- Toss the peppers in oil and kosher salt
- Place peppers in the pan and toss frequently until the skin of peppers are slightly charred. About 10 – 14 minutes
Shishito Pepper Dipping Sauce
A cooling dipping sauce is great, even if they are a mild pepper. Combine yogurt with some savory flavors to balance the dipping sauce with the peppers. We add a nice twist with mint and grilled lemon for extra flavor.
Recipe for Grilled Shishito Peppers
Grilled Shishito Peppers with Yogurt Dipping Sauce
- 1 pint shishito peppers about 4 ounces
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt halved
- 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
- Prepare grill for direct/indirect cooking with lump charcoal. When coals hot, place 1/2 lemon over direct heat for 10 minutes, or until you see desired char marks. Then remove for dipping sauce.
- After lemon is grilling for five minutes, preheat cast iron pan over direct heat with 1 tablespoon olive oil. The cast iron will take approximately 5 – 7 minutes to warm up.
- In a medium size bowl toss remaining olive oil, peppers and 1/2 teaspoon salt. Place peppers into hot pan. If doing a large amount of peppers, do one pint at a time. Move pan to indirect heat if the pan is too hot.
- Stir frequently and remove when you see blistering on the peppers. About 10 – 14 minutes. Remove and serve hot. Dust with remaining kosher salt.
- In a small bowl combine all ingredients and stir.