Joanna Gaines Shishito Peppers

This smoky and sweet Joanna Gaines Shishito Peppers recipe is made with fresh peppers, soy sauce, and honey, and ready in 15 minutes. Tossing the hot peppers in a sticky garlic sesame glaze right off the heat creates a beautiful sizzle. I love making this quick appetizer for weeknight dinners.

Better Than Takeaway

I used to order blistered peppers every time I saw them on a menu, assuming they needed a commercial kitchen to get that perfect char. When I finally tried making them in my own cast iron pan, I realized how simple the technique actually is.

The surprise was realizing that a hot pan and a touch of patience are all you need for that signature blistered skin. I learned quickly not to move them around too much, letting the heat do the hard work before adding the glaze.

Joanna Gaines Shishito Peppers Ingredients

• 8 ounces fresh shishito peppers
• 1 tablespoon soy sauce
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1 tablespoon plus 2 teaspoons sesame oil, divided
• 1 teaspoon sesame seeds
• 1/2 teaspoon red pepper flakes

How To Make Joanna Gaines Shishito Peppers

1. Mix The Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, and 2 teaspoons of sesame oil until smooth.
2. Heat The Pan: Place a 10-inch cast iron skillet over medium-high heat and let it get smoking hot.
3. Coat The Peppers: In a medium bowl, toss the raw shishito peppers with the remaining 1 tablespoon of sesame oil to coat them thoroughly.
4. Blister The Peppers: Add the coated peppers to the hot skillet in an even layer. Cook for about 10 minutes, tossing only once every minute so they blister nicely on all sides.
5. Toss And Serve: Transfer the blistered peppers back to a bowl, pour the garlic soy glaze over them, and toss. Garnish with sesame seeds and red pepper flakes before serving.

Recipe Tips

• Use a heavy skillet: Cast iron retains heat perfectly, giving the peppers a quick, aggressive sear without turning them to mush.
• Do not overcrowd the pan: If you stack the peppers, they will steam instead of blistering. Work in batches if your pan is small.
• Watch for the sizzle: Wait until the pan is very hot before adding the peppers so the skins blister on contact.

What To Serve With Shishito Peppers

These blistered peppers pair beautifully with grilled steaks or chicken skewers. A side of charred corn salad also complements the smoky notes of the peppers.

How To Store

Store leftover shishito peppers in an airtight container in the fridge for up to three days. They are best enjoyed fresh, as the skin will soften and lose its crispness when reheated.

FAQs

Are shishito peppers spicy?

Most shishito peppers are very mild and sweet. However, about one in every ten peppers carries a surprising kick of heat.

Can I use a regular frying pan?

Yes, a stainless steel or non-stick skillet will work. Just ensure it gets hot enough to char the peppers quickly.

Should I cut the stems off?

Leave the stems intact for cooking and serving. They act as a built-in handle for eating the peppers by hand.

Can I make the glaze ahead of time?

You can mix the soy sauce, honey, garlic, and sesame oil up to two days in advance. Keep it in the fridge until ready to use.

Why did my peppers steam instead of blister?

This usually happens if the pan was not hot enough or if the pan was too crowded. High heat and space are key.

Nutrition

• Calories: 75 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 230 mg
• Total Carbohydrate: 7 g
• Protein: 2 g

Try More Recipes:

• Joanna Gaines Chocolate Peanut Butter Pie Recipe
• Joanna Gaines Cilantro Lime Rice Recipe
• Joanna Gaines Cola Cake Recipe

Joanna Gaines Shishito Peppers

Recipe by Imen Dridi

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Joanna Gaines Shishito Peppers are blistered, smoky, and tossed in a sticky soy, honey, and sesame oil glaze. Ready in just 15 minutes, this quick recipe brings a casual restaurant vibe straight to your home kitchen for a simple appetizer.

Ingredients

• 8 ounces fresh shishito peppers

• 1 tablespoon soy sauce

• 2 teaspoons honey

• 2 cloves garlic, minced

• 1 tablespoon plus 2 teaspoons sesame oil, divided

• 1 teaspoon sesame seeds

• 1/2 teaspoon red pepper flakes

Directions

• 1. Mix The Glaze: In a small bowl, whisk together the soy sauce, honey, minced garlic, and 2 teaspoons of sesame oil until smooth.
• 2. Heat The Pan: Place a 10-inch cast iron skillet over medium-high heat and let it get smoking hot.
• 3. Coat The Peppers: In a medium bowl, toss the raw shishito peppers with the remaining 1 tablespoon of sesame oil to coat them thoroughly.
• 4. Blister The Peppers: Add the coated peppers to the hot skillet in an even layer. Cook for about 10 minutes, tossing only once every minute so they blister nicely on all sides.
• 5. Toss And Serve: Transfer the blistered peppers back to a bowl, pour the garlic soy glaze over them, and toss. Garnish with sesame seeds and red pepper flakes before serving.