Blistered Shishito Peppers
Blistered Shishito Peppers are mild and slightly sweet, charred in a skillet and the best appetizer you can have ready in just 10 minutes.
Servings: 4
Calories: 61kcal
Cost: 3
Equipment
Ingredients
- 1 Tablespoon olive oil (15mL)
- 8 oz fresh shishito peppers (225g) *see note
- 1 teaspoon fresh ginger (3g), minced
- 1 teaspoon low-sodium soy sauce (5mL)
- 2 teaspoons honey (14g)
- Sea salt or flake salt , for garnish
- Sesame seeds , for garnish, optional
- Aioli sauce* , optional, for dipping
Instructions
- Heat a large cast iron skillet over medium high heat. Once hot, add oil. Once hot, add peppers, spreading them out in an even layer.1 Tablespoon olive oil, 8 oz fresh shishito peppers
- Cook undisturbed for 45 seconds or so, until browned on bottom. Turn them and continue cooking, turning them every so often, until blistered on all sides. Should take about 4-5 minutes.
- A few seconds before removing them from heat, add ginger to the pan and sauté. Drizzle peppers with soy sauce and honey and toss to combine.1 teaspoon fresh ginger, 1 teaspoon low-sodium soy sauce, 2 teaspoons honey
- Remove to a plate and garnish with salt and sesame seeds.
Video
Notes
*I buy shishito peppers from Trader Joes or Whole Foods, but you may find them in the produce section at your local store.
Variations:
- *Dip them: Serve them with a simple aioli sauce--I use this aioli sauce from my crab cakes recipe.
- Make them Spicy: Mix honey with a tiny bit of sriracha or hot chile sauce and drizzle over the peppers. Or, add some crushed red pepper flakes.
- Fun Garnishes: One of my favorite ways I’ve seen these served as an appetizer was with chopped fresh mint, basil and cashews on top.
Nutrition
Calories: 61kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 51mg | Potassium: 181mg | Fiber: 2g | Sugar: 5g | Vitamin A: 531IU | Vitamin C: 25mg | Calcium: 7mg | Iron: 1mg
Recipe Link
Recipe Video
