This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.

What I love about roasted shishito peppers

Until recently, I had only had shishito peppers a handful of times, but when I was in Portland for a blogging retreat earlier this year, we had them quite a few times.

I was only really impressed by one of them, but they were served nice and crispy with a lemon dipping sauce. So when I found shishitos peppers in our produce section, which isn’t a common occurrence, I knew I had to try recreating them.

They turned out perfect, peppers that were fresh and slightly crispy with just the right amount of caramelization, and the lemon in the aioli really balanced the occasionally spicy pepper.

Roasted shishito peppers on a platter with some lemon wedges and a ramekin of homemade aioli.

Here’s what you’ll need to make them

Roasted shishito peppers on a baking sheet with some lemon wedges.

How to make blistered shishito peppers

Make the aioli. You want to do this ahead of time because the peppers cook super quickly and you’ll want to have it ready so you can serve your shishito peppers right away.

Mix your mayo, garlic, Dijon mustard, lemon juice, lemon zest and salt in a small mixing bowl. Stir to combine. If you’re making aioli with homemade mayonnaise, you can add the extra lemon zest in while you’re making it.

Preheat your oven. Turn on your broiler and put your baking sheet in to let it also get warm. This helps the peppers cook faster and allows them to get blistered on both sides.

Season the peppers. In a large bowl, drizzle the peppers with olive oil and season them liberally with salt and pepper. Add the garlic and stir to coat.

Roast the shishitos. Put your peppers in the oven for about 5 minutes. Keep and eye on them to make sure they don’t burn. If you notice one side cooking faster than the other, rotate the pan halfway through.

Remove them from the oven and garnish with a little extra salt and pepper before serving.

Close up of roasted shishito peppers on a platter with some lemon wedges and a ramekin of homemade aioli.

FAQs and tips on how to cook shishito peppers

What do you eat roasted shishito peppers with?

Most of the time shishito peppers are served as an appetizer because they are delicious on their own, but you can also use them in recipes that call for chili peppers.

Why are some shishito peppers spicier than others?

Shishito peppers will vary in spiciness, typically one out of ever ten will be spicy. Usually they will taste sweet and smokey, and every now and then you will find a deliciously spicy one!

What is the difference between red and green shishito peppers?

The flavor of red shishito peppers is the same as green shishito peppers, the only difference is the age of the pepper. As they get older, shishito peppers turn red but usually they are consumed when they are green.

Close up of shishito peppers on a platter with a lemon wedge.

More roasted pepper recipes you will love

Other easy and amazing appetizer recipes

Close up of roasted shishito peppers on a platter with some lemon wedges and a ramekin of homemade aioli.

Roasted Shishito Peppers

Always flavorful and sometimes spicy, these roasted shishito peppers are a simple and healthier appetizer that will make a great addition to any party spread. Simply roast them under the broiler until they’re blistered, and serve them with this lemon aioli dipping sauce for an easy appetizer that’s fun to eat.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Category: Appetizer
  • Method: Broiling
  • Diet: Vegetarian



For the peppers:

  • 1 pound shisito peppers
  • 1 tablespoon olive oil
  • 23 garlic cloves, minced
  • 1/2 teaspoon coarse salt
  • Black pepper, to taste

For the aioli:

  • 1 egg + 1 egg yolk, room temperature
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1 lemon, zested
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt
  • 1 cup neutral oil (canola oil, light olive oil)

Alternative method for aioli:

  • 1 cup mayo
  • 1 garlic clove, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon Dijon mustard
  • Coarse salt, to taste


To make the aioli:

  1. Place all ingredients in a large cup with the eggs at the bottom and oil at the top.
  2. Blend with an immersion blender, slowly working from bottom to top, until ingredients are combined and thick.

For the peppers:

  1. Place a baking sheet in the oven and preheat the broiler to 500˚F.
  2. In a large mixing bowl, toss the peppers with olive oil, garlic, salt and pepper until completely coated.
  3. Remove heated baking sheet from the oven and carefully place peppers on it in a single layer. Return pan to the oven and roast shishitos for about 5 minutes, or until they have begun to brown and blister.
  4. Remove from oven and garnish with a sprinkle of salt & pepper.

Alternative method for aioli:

  1. Mix ingredients in a small mixing bowl until combined. Let aioli to rest for at least 10 minutes to allow flavors to develop.


  • Serving Size:
  • Calories: 278
  • Sugar: 0.8 g
  • Sodium: 218.5 mg
  • Fat: 21.5 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 26.1 g
  • Fiber: 9.7 g
  • Protein: 4.6 g
  • Cholesterol: 15.5 mg

Keywords: roasted shishito peppers, blistered shishito peppers, how to cook shishito peppers*, how to make shishito peppers, shishito peppers recipe

Last Updated on December 15, 2021 by Melissa Belanger

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

One Comment