Chef Jose Salazar’s Blistered Shishito Peppers

Chef Jose Salazar graciously shares an exclusive recipe featured on his own menu at Salazar’s Restaurant & Bar in Cincinnati, Ohio. Learn his method for making his popular appetizer, blistered shishito peppers with a sesame/miso sauce and shaved bonito flakes.

Get to know Chef Salazar better. We had the opportunity to do a Q&A with the chef, in which he responded to questions like, What are 5 ingredients that can always be found in your kitchen at home? Read the full interview here!


  • Place the miso, citrus juices, 1/2 cup canola oil, sesame oil, garlic, honey and vinegar in a blender and puree until you have a smooth emulsified sauce.
  • Set the sauce aside and heat the remaining 3 cups of canola oil in a large cast iron or heavy bottomed pan with the oil only coming up about 1/3 of the way.
  • Heat the pan until the oil reaches about 360 F. Use a thermometer to check the temperature of the oil.
  • Fry the peppers for about 1-2 minutes or until blistered. Fry them in two or three batches.
  • As the peppers come out of the oil, drain them onto a baking tray lined with paper towels and season them with salt to taste. Keep the first batch or two in a warm place.
  • To serve, place the peppers in small bowls, drizzle them with the sauce and top with toasted sesame seeds and bonito flakes.

Recipe Credit

Jose Salazar is a distinguished Chef and restaurant owner in Cincinnati, Ohio.

In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be a hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, and “everything Salmon”. This little 45-seater, is often considered among the best that Cincinnati has to offer.

In 2015 Jose and Ann opened Mita’s, a 135-seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal, but laid back design. In just a short three years, Mita’s has already set itself apart with wonderful food, service and ambiance. Jose and Mita’s have received many local and national accolades, most notably nominations from the James Beard Foundation in 2016, ‘17 & ‘18 for best Chef, Great Lakes.