Quick Blistered Shishito Peppers with Sea Salt & Truffle Oil

We found these shishito peppers at the farmers market this weekend and kept things simple: a pan, sea salt, and truffle oil. The blistered skins give this quick snack plenty of character without a long ingredient list.

From the market to the pan

Our photos follow the peppers from the colander to the skillet and onto the plate. The oil we used was TRUFF Black Truffle Infused Olive Oil, shown below. This is an ingredient mention, not a sponsored recommendation.

Quick blistered shishito peppers

Prep estimate: 5 minutes. Cook estimate: 5–8 minutes. Yield: one panful; servings depend on the batch size. Equipment: wide skillet, tongs, towel, and a serving plate.

We did not measure this batch. The amounts are intentionally flexible, and the timing is a suggested starting point rather than a recorded time from our kitchen.

Ingredients

• Shishito peppers, enough for one uncrowded layer in your pan
• Truffle oil, a light coating plus an optional finishing drizzle
• Sea salt, to taste

Method

1. Wash the peppers and dry them thoroughly. Leave the stems attached.
2. Heat a wide skillet over medium-high heat. Add a light coating of truffle oil and the dry peppers in a single layer. Lower the heat if the oil begins to smoke.
3. Let the peppers sit briefly, then turn with tongs as dark blistered patches develop. Continue until blistered on several sides and softened, roughly 5–8 minutes depending on the pan and batch.
4. Season with sea salt to taste. Transfer to a plate and add a small extra drizzle of truffle oil if desired. Serve warm; use the stems as handles and discard them.

Keep the pan uncrowded

Dry peppers and a single layer make it easier to get a blistered surface. Work in batches if necessary. Turn them as each side develops color, rather than stirring constantly.

Make it your own

For a gentler approach to the truffle oil, blister the peppers in a small amount of neutral cooking oil, then add the truffle oil off the heat. That is an optional variation; our batch used sea salt and truffle oil.

Serve immediately for the freshest texture. If saving leftovers, refrigerate promptly and follow USDA leftover guidance. Check the oil label for any dietary restrictions.