How Long to Cook Blistered Shishito Peppers (Whole, Bar-Snack Style) in the cast iron
Specification: 8 oz whole shishito peppers, stems on, washed and patted bone-dry, tossed with 1 tbsp neutral oil and a heavy pinch of flaky salt right before they hit the pan
3-Step Execution Protocol
Heat cast iron skillet over Screaming hot (surface holds 500°F+ throughout) — pan just barely smoking before the peppers go in until lightly smoking. Prepare blistered shishito peppers (whole, bar-snack style) (8 oz whole shishito peppers, stems on, washed and patted bone-dry, tossed with 1 tbsp neutral oil and a heavy pinch of flaky salt right before they hit the pan).
Cook for 4–6 mins (leave undisturbed 90 seconds then toss every 45 seconds; do not cover the pan). Flip at the 2-minute mark for even browning.
The skins have gone from bright uniform green to blistered, patchy black-and-white with big raised bubbles; the peppers deflate slightly when you press one with tongs, and the pan smells sweet-vegetal rather than raw-vegetal. Rest for 0 minutes before serving.
High-heat, dry-pan blistering technique for whole shishito peppers per Serious Eats "Blistered Shishito Peppers" (J. Kenji López-Alt) and Bon Appétit "Blistered Shishito Peppers" reference — both call for a smoking cast-iron surface (500°F+) and 4–6 minutes total to produce full skin blistering without collapsing the flesh. No probe target: shishitos are a vegetable finished by visual doneness (blistered skins), so internalTempTargetF is omitted per HR-2.