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Shishito peppers

Shishito Peppers

07/02/2025|by Jason Klein

Big flavor doesn't always need a long prep, and these blistered Shishito Peppers prove it. Created by Johan Magnusson of Big Swede BBQ for TrueFlame, this recipe delivers bold flavor in just a few minutes of high-heat grilling. Tossed with olive oil and seared on a hot griddle or cast iron skillet, the peppers quickly soften, picking up charred edges and a smoky-sweet finish. From there, a splash of ponzu adds brightness and umami, while a sprinkle of flaky sea salt finishes each bite with a pop of texture.

Johan's method highlights what makes summer cooking special—simple ingredients, minimal fuss, and flavors that speak for themselves. The key here is heat. Whether using a drop-in griddle plate on your TrueFlame grill or working with a well-seasoned skillet, you want a sear that pushes the peppers right to the edge of blistered perfection. Serve them hot and topped with bonito flakes for a final flourish that adds movement, depth, and a touch of savory surprise.

This dish shines as a starter, snack, or crowd-pleasing side dish at your next backyard get-together. It's quick, satisfying, and adventurous enough to impress your guests.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on your favorite social platforms. You can also order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Serves 8

Shishito Peppers Ingredients

  • 1 lb Shishito Peppers
  • 2 Tbs Extra Virgin Olive Oil
  • 1/3 Cup Ponzu Sauce
  • Bonito Flakes
  • Flaky Sea salt

Shishito Peppers Directions

  1. Insert the Drop-In Griddle Plate into your TrueFlame Grill. Ignite the burner underneath the Griddle Plate and turn to HIGH. Season the Griddle with vegetable oil. If you don't have a Griddle Plate, you can cook this recipe using a cast-iron skillet.
  2. Rinse the peppers, pat them dry, and then toss them with olive oil until evenly coated. Pour the peppers onto the Griddle Plate. Aim for a good char—about 5–6 minutes, turning occasionally. The high heat breaks down the peppers' cell walls, softening the texture and bringing out natural sugars.
  3. This caramelization, combined with the charred skin, deepens the flavor, adding a subtle smokiness and enhancing the pepper’s sweetness.
  4. Once off the grill, toss the hot peppers with Ponzu sauce so they absorb its citrusy umami notes. Then, season with flaky sea salt—not just for saltiness but also for texture and flavor. Unlike regular salt, flaky sea salt adds bursts of salinity as the granules hit your tongue, enhancing each bite and giving the dish an extra dimension.
  5. Serve immediately and top with bonito flakes.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com