Air Fryer Blistered Shishito Peppers

recipes snacks Sep 11, 2019

Though the temperatures here in Austin by no means scream fall quite yet, the Texas Longhorn pandemonium is already in full swing, and I’m here for it! Football is no joke in this town, and I’ve been lucky enough to join my family at games for all of the festivities. Plus, my boyfriend, Sam, is a HUGE Patriots fan, so needless to say there’s a lot of football craziness happening in my world these days.

As we kick off the next several months of tailgates and watch parties, I’ve been brainstorming ways to bring a little Goodness With G spin to some of those not-so-nutritious game day favorites. And one of my go-to sharable appetizers is always blistered shishito peppers!

While you might see these as something only ordered while dining out, they’re actually incredibly easy and quick to whip up at home. And for those who have never given shishitos a try, don’t worry about the heat factor. These peppers are mostly mild (only one in ten are considered spicy), so feel free to munch away without worrying about breaking a sweat.

When it comes to shishitos from a health perspective, these peppers are incredibly nutritious. They’re filled with vitamins, minerals and antioxidants to fight cancer, protect your heart and promote a strong immune system. Plus, they’re high in dietary fiber to keep your digestive system happy and running smoothly.

While you can easily blister these peppers in a wok or cast iron skillet, I chose to use my handy air fryer. This gets the peppers’ skin perfectly charred while remaining nice and soft on the inside. Simply coat your peppers with sesame oil, coconut aminos and salt for a little Asian flair, and let your air fryer do all the work.

And personally, any good appetizer or game day snack needs a dipping sauce to go along with it. This simple Spicy Aioli requires only your favorite mayonnaise (I used Chosen Foods Avocado Oil Mayo for a dairy-free alternative), sriracha (my favorite is YellowBird Blue Agave Sriracha), lemon juice and a pinch of salt. In seconds you have a tasty dip that complements the flavors of the shishios oh so well.

I recommend serving these peppers right after they finish cooking for the best result, but the Spicy Aioli will stay good in the fridge for days. It’s even delicious used as a spread on sandwiches, if you find yourself with some leftovers ;).

So whether or not you’re into football as much as everyone else in my life seems to be, these shishitos might just be your new favorite snack or appetizer for any occasion. Wow your friends and guests with these peppers that take no time to whip up and make you feel like a restaurant-worthy chef!


 YIELDS4 Servings
 PREP TIME5 mins COOK TIME8 mins TOTAL TIME13 mins


  •  1 lb shishito peppers
  •  1 tsp sesame oil
  •  1 tsp coconut aminos (or gluten free soy sauce)
  •  pinch of salt
  •  sesame seeds to top
  • Spicy Aioli
  •  ½ cup Chosen Foods Avocado Oil Mayo (or regular mayonnaise if not dairy free)
  •  2 tbsp sriracha (I used Yellow Bird Blue Agave Sriracha)
  •  juice of 1/2 lemon
  •  pinch of salt


Place peppers in a medium sized bowl. Add sesame oil, coconut aminos and salt. Stir to cover completely.
Preheat air fryer to 390 degrees for 3 minutes.
Pour peppers into air fryer basket and cook for about 8 minutes (until slightly charred and soft), shaking halfway through.
For the spicy aioli, mix together mayo, sriracha, lemon juice and salt until well incorporated.
Sprinkle peppers with sesame seeds, and serve warm alongside aioli.


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