Shishito Peppers in a cast iron skillet

Blistered Shishito Peppers with Miso Aioli Dip

Blistered Shishito Peppers with Miso Aioli Dip make a fun finger food appetizer. Skillet roasted on the stove top, smoky charred shishito peppers are mild but tasty.
Course Appetizer
Cuisine American, Japanese, Spanish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 382kcal
Author Flavour & Savour



  • 24 shishito peppers, or Spanish Padron peppers
  • 2 tsp olive oil, extra virgin
  • 1 medium lemon
  • sea salt, to taste

Miso Aioli Dip

  • 1 tbsp white miso
  • 2/3 cup mayonnaise, vegan
  • 2 tsp tamari soy sauce
  • 2 tbsp lemon juice, freshly squeezed
  • black pepper, freshly ground, to taste


  • Prepare the Miso Aioli Dip first. In a small bowl, combine white miso, mayonnaise, finely chopped shallots, lemon juice, tamari soy sauce and pepper. Set aside while you cook the peppers.
  • Rinse the peppers in cool water, then pat dry completely.Toss with a little olive oil.
  • Add the peppers to a preheated hot skillet (not non-stick). Make sure you're using no more than what will cover the surface of the pan. You want them to cook by blistering, not by steaming.Reduce heat to medium, and heat, turning often until peppers are blistered on all sides. A little char is okay, but watch carefully.
  • Remove from heat.Squeeze a little lemon juice over all, then sprinkle with salt and serve immediately with dip on the side.


Nutrition calculations include all the dip. You may not need all of it.


Calories: 382kcal | Carbohydrates: 27g | Protein: 1g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 1683mg | Potassium: 46mg | Fiber: 12g | Sugar: 13g | Vitamin A: 24IU | Vitamin C: 58mg | Calcium: 10mg | Iron: 1mg