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Idaho Shishito Peppers

By Idaho Preferred Staff
  • Prep: 5 mins
  • Cook: 5 - 7 mins
  • Serves: 2 - 4 servings

Every summer at the local Idaho farmers’ market, visitors can’t help but be drawn to the small, glossy Shishito peppers. For many, each trip results in a basket full, because no matter how many they buy, they can never seem to eat enough. Sweet, smoky, and just a little unpredictable (about one in ten packs a mild surprise), these peppers are addictive in the best way. Quickly blistered in a hot pan and brightened with a squeeze of fresh lemon, they are as simple as they are delicious—a quick, effortless snack, appetizer, or side that highlights the best of Idaho’s local harvest.

Ingredients

  • 1 pint fresh Idaho-grown Shishito peppers (you can find these often at your local farmers market!)

  • 1–2 tsp olive oil

  • Kosher salt, to taste

  • 1 lemon, juiced

  • Optional: flaky sea salt, chili flakes, or a drizzle of sesame oil

Featured Idaho Produce

Steps

  • Prep the Peppers:

    Rinse and pat Shishito peppers dry. Trim stems if desired.

  • Blister the Peppers:

    Heat a skillet over medium-high heat and add olive oil.

    Add peppers in a single layer, leaving space to blister. Cook 3-5 minutes, turning occasionally until they are lightly charred and blistered.

  • Season and Serve:

    Sprinkle with kosher salt. Squeeze fresh lemon juice over the hot peppers.

    Optional: add flaky sea salt, chili flakes, or a light drizzle of sesame oil for extra flavor.

    Serve immediately.