Grilled Shishito Peppers

Featured in the Honolulu Star-Advertiser on July 12, 2017.



Grilled Shishito Peppers

  • 1/2 pound shishito peppers, washed and thoroughly dried (available at farmers markets)
  • 1 tablespoon olive oil
  • 1/4 teaspoon togarashi (Japanese spice found at specialty stores or some grocery stores)
  • Coarse sea salt to taste


  1. Heat an indoor grill pan or outdoor grill to medium high.
  2. Meanwhile, place the peppers in a medium bowl, add olive oil and toss to coat; set aside.
  3. When grill is ready, place peppers on grill in a single layer, making sure they don't touch; reserve bowl.
  4. Grill peppers uncovered, turning occasionally until they start to char and blister, about 6-8 minutes.
  5. Return peppers to bowl, toss immediately with togarashi and salt.

Makes 4 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
40 calories, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 1 g protein


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