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"9:15" blistered shishito peppers

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This is a blistered shishito peppers tapas recipe aka Spanish small plates that can be pulled together in minutes.

skewered shishito peppers with fresh sushi

Shishito or Padron Peppers? It's all the same to me.

Depending on whether you're in a Spanish Tapas or Japanese restaurant you might hear these peppers referred to as Padron or Shishito. I first discovered them on my initial trip to Madrid. I remember eating lunch that day unaware that after the long customary Spanish siesta dinner would be so late. Around noon as part of siesta Spanish people take long naps or generally shut it down until the sun goes down.

It was a little after 9:00 that evening when my wife and I sat down for dinner and I was starving. We must have had about 15 different tapas between us, but the Padron peppers stood out. I have since eaten them anytime I've frequented a Japanese or Tapas restaurant that has them on the menu. Today you can find them more readily available at grocery stores and farmers markets as their popularity has grown.

There is some risk to eating them tho. If you fry up a batch, one or two might be that FIRE while the others are sweet to mild. Don't look to me for guidance as to how you can tell, as I typically go for broke and try my luck. Don't fear though, as my kids eat them all the time. Just have some Almond milk on hand lol!

pan-fried shishito peppers on a black plate

This recipe is as simple as it gets. All you need is a cast-iron skillet, peppers, high heat, and good sea or kosher salt. I eat shishito peppers all the time. Most often than not, they're a quick appetizer for my hungry crew as I prepare dinner. However, shishito peppers make for a great appetizer/game day food and pair well with an ice cold beer or if you like me, some quality tequila. The trick to cooking them is to blast your skillet on high heat then add oil and the peppers blistering them quickly 4-5 minutes. You'll have to actively cook them, i.e. frequently move them around in the skillet as they char.

making blistered shishito peppers

If you make this Padron peppers tapas recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

For other simple small plate ideas try these onion flowers, grilled sweet potato wedges or grilled Piri Piri shrimp.

skewered shishito peppers

pan-fried shishito peppers on a black plate

Pan-Fried Padron Peppers

Author: Marwin Brown


  • 2 tablespoons olive oil
  • 1 pound Padron or shishito peppers
  • Flaky sea salt such as Maldon


  • Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
  • Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
  • Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
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