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Shishito Peppers with Chili and Lime

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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3 tablespoons canola oil

1 pound shishito peppers 

2 teaspoons chili powder 

1 tablespoon sesame seeds 

Zest of 2 limes 

Kosher salt and ground pepper 

2 tablespoons ponzu 

1 tablespoon lime juice 

Flaky salt, for finishing 


  1. Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes.
  2. Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl.
  3. Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside.