Tangy, salty, and just a bit spicy, these blistered shishito peppers with charred scallion vinaigrette are the perfect side dish or party appetizer.
Blistered shishito peppers are already (mostly) perfect. A little salty, easy to throw back, and with just the right amount of smoky, charred flavor. This version takes it up just a notch with a smoky, tangy scallion vinaigrette. Charred scallions and shallots are blended into a punchy dressing with lime, sesame oil, honey, and shichimi togarashi, creating a balance of heat, acidity, and umami that feels restaurant-worthy with not too much effort.
This recipe works just as well as a quick appetizer as it does as a side dish alongside grilled fish, rice bowls, or noodles. I served it with a savory bowl of tofu and sweet potato soba. It’s fast, bold, and made for sharing, though you may not want to!
How to make blistered shishito peppers with charred scallion vinaigrette:
A simple recipe that comes together quickly.
What you need
- Shishito peppers: You could also use baby sweet peppers if you can’t find shishito peppers, though the flavor won’t be exactly the same, and they may take a little longer to char.
- Dressing: You’ll use scallions, a shallot, lime juice, sesame oil, honey, and shichimi togarashi.
- For serving: Thinly slice scallions and crispy shallots.
How to make it
Step 1: Char the scallions and shallot.
Preheat the oven to 450ºF. Place the scallions and halved shallot on a baking sheet and toss with 2 teaspoons neutral oil and a pinch of salt. Roast for 8 to 10 minutes, flipping once halfway through, until softened and charred in spots.
Step 2: Make the vinaigrette.
Transfer the charred scallions and shallot to a food processor. Add the lime juice, sesame oil, honey, shichimi togarashi, and remaining 2 tablespoons neutral oil. Pulse until smooth, and add 1 to 2 tablespoons of water to loosen the vinaigrette to a spoonable consistency. Season with salt to taste.
Step 3: Blister the shishito peppers.
Turn the oven to broil. Arrange the shishito peppers on the same baking sheet used for the scallions and shallots and toss with 2 teaspoons neutral oil. Broil for 5 to 8 minutes, flipping occasionally, until blistered and lightly charred. Remove from the oven and immediately season with flaky sea salt.
Step 4: Serve.
Transfer the blistered shishitos to a serving bowl and spoon the vinaigrette over top. Finish with sliced scallions and crispy shallots. Serve warm.
FAQ
Are shishito peppers spicy?
Most shishito peppers are mild, but about 1 in 10 can have a little kick. That unpredictability is part of the fun. I find the flavor to be mostly savory with a bit of smokiness from being charred.
Can I make the vinaigrette ahead of time?
Yes. The vinaigrette can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature and stir before serving.
What can I substitute for shichimi togarashi?
If you don’t have shichimi, use a pinch of crushed red pepper flakes plus a tiny splash of soy sauce or rice vinegar for complexity.
What should I serve this with?
These shishitos pair well with grilled meats, rice bowls, or noodles.
Blistered Shishito Peppers with Charred Scallion Vinaigrette
Equipment
Ingredients
Shishito peppers:
- 8 ounces shishito peppers (rinsed and patted dry)
- 2 teaspoons neutral oil
- Pinch of flaky sea salt
Charred scallion vinaigrette:
- 4 scallions (trimmed and rinsed)
- 1 shallot (peeled and halved lengthwise)
- 2 tablespoons plus 2 teaspoons neutral oil (divided)
- 1 tablespoon lime juice
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1 teaspoon shichimi togarashi
- 1 to 2 tablespoons water (as needed)
- Salt (to taste)
For serving:
- 2 scallions (trimmed and thinly sliced on a bias)
- Crispy shallots
Instructions
Char the scallions and shallot:
- Preheat the oven to 450ºF. Place the scallions and shallot on a baking sheet and coat with 2 teaspoons neutral oil. Use your hands to ensure they are evenly coated. Add a pinch of salt. Transfer to the oven for 8 to 10 minutes until charred in spots, flipping once midway through.
Prepare the vinaigrette:
- Transfer the scallions and shallot to a food processor and pulse until smooth. Add 1 tablespoon lime juice, 2 teaspoons sesame oil, 1 teaspoon honey, 1 teaspoon shichimi togarashi, and 2 tablespoons neutral oil. Continue pulsing until smooth. Add 1 to 2 tablespoons water to loosen up the vinaigrette. Taste and add salt.
Blister the shishito peppers:
- Turn on the broiler. Arrange the shishito peppers on the same baking sheet used for the scallions and shallot. Coat with 2 teaspoons neutral oil. Roast under the broiler for 5 to 8 minutes, flipping periodically as they begin to blister and pop. Remove from the oven and immediately season with a pinch of flaky sea salt.
To serve:
- Transfer the shishito peppers to a serving bowl and spoon the vinaigrette on top. Finish with crispy shallots and sliced scallions. Enjoy!
