Oh how I love this dish. Tangy, salty, sweet and a pop of heat! Perfect for an appetizer or snack, this dish as been popping up on menus alllll over the city! But #ChefAdrian as been making is since we met. Super easy to make and with these peppers available all season, you’ll be eating them just as much as we do!


Sweet + Spicy Shishito Peppers


  • 2 teaspoons canola or vegetable oil (*or any high-heat cooking oil)
  • 6 ounces shishito peppers (we get these from Trader Joe’s)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon soy sauce (or gluten-free tamari if making this recipe GF)
  • 1/2 teaspoon toasted sesame seeds
  • Sea salt and freshly-cracked black pepper


  1. Heat a heavy-bottomed saute pan or cast iron pan over high heat for a few minutes until it is hot.
  2. Add canola oil and shishito peppers and season with a generous pinch of salt and black pepper.
  3. Immediately toss to combine.
  4. Then saute for 3-4 minutes, tossing every 45 seconds or so, until the peppers are mostly charred (blistered) on all sides.
  5. Remove from heat and transfer the peppers to a serving bowl.
  6. Toss with sesame oil and soy sauce (or tamari) until the peppers are evenly coated, then sprinkle with sesame seeds.
  7. Serve warm.


To add an extra kick, I like to also sprinkle some chili flakes over the top! Be careful though, some peppers can be hot! But you’ll never know until you try…