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Shishito Peppers with Goat Cheese & Chili Sauce

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 2
Author: Colleen Kennedy


  • 1/2 TBS grapeseed oil the higher the smoke-point the better
  • 24 Shishito peppers
  • 3 TBS honey
  • 1/2 to 1 TBS chili with garlic sauce based on your preference for heat
  • 2-3 oz goat cheese
  • Black Lava Salt or Pink Himalayan salt
  • Optional: Crostini


  • Toss peppers with oil in a large saute pan. Heat to med-high heat.
  • Toss peppers every minute or so, be careful, once they get hot, they pop and sizzle. Remove from heat to toss necessary. You can lower heat to medium heat halfway through as well.
  • While peppers blister, mix honey and chili with garlic sauce in a small ramekin until fully combined.
  • Once peppers are evenly blistered (about 5-7 minutes)
  • Turn peppers out onto a serving dish, sprinkle liberally with black lava salt and goat cheese and enjoy.
  • If serving with crostini, you can dot the serving dish with them and turn the peppers out on top of the crostini.
  • Dig in!


You can also blister these on your grill in a grill pan or tray or on aluminum foil. The smokey flavor from the grill is a bonus!