From My Kitchen: Shishito Peppers

One of my favorite appetizers is Shishito Peppers – they’re mostly sweet but about one in every ten is spicy. And the heat isn’t unbearable, but it’s a little bit like Russian Roulette to eat them with other people and not know if you will get any spicy ones, or worse, if you get five spicy ones in a row. I was having a few friends over and I knew this would be a fun appetizer to make in my Cast Iron Skillet. I also really wanted a reason to use my new spices. Aromasong sent me some beautiful spices and I knew the Fiery Dragon would pair perfectly with my favorite peppers. Not only were these delicious, they were so easy and fun to enjoy.

Shishito Peppers
Shishito Peppers


Shishito Peppers
Shishito Peppers
  • 4 cups shishito peppers
  • 1 tablespoon olive oil
  • Coarse kosher salt or sea salt
  • Aromasong Fiery Dragon
  • Juice from 1 lemon


  1. Drizzle olive oil in the skillet on medium heat until warm.
  2. Transfer the peppers to the cast iron skillet and sprinkle with salt and fiery dragon seasoning.
  3. Toss the peppers so they are evenly coated and cook until they begin to blister, 7-10 minutes.
  4. Transfer the peppers to a plate and sprinkle with extra salt, fiery dragon seasoning, and lemon juice.

This recipe is dairy-free, gluten-free, and vegan.

You can see what other dishes I’m cooking, here.

Drooling for more? Check me out on Facebook and Instagram.

Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.

While Aromasong provided me with the seasoning for this post, all views stated her are my own.

Shishito Peppers
Shishito Peppers

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