Description
A simple recipe for Blistered Shishito Peppers- a fast and easy appetizer that comes together in under 15 minutes!
Ingredients
Units
Scale
- 4-6 cups shishito peppers (12-16 ounces)
- 2-3 teaspoons oil (peanut oil, coconut, avocado, or wok oil)
- salt and pepper to taste
- 4 garlic cloves, thinly sliced
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (optional, or use GF Braggs)
- 1-3 teaspoons toasted sesame seeds or Furikake seasoning
Instructions
- Toss. In a medium bowl, toss the Shishito peppers with the oil to lightly coat. Season with salt and pepper. This will help the oil to get into all the nooks and crannies.
- Blister. Heat an extra-large skillet over medium heat. Add the oiled peppers and let them blister, tossing every few minutes or so, until most sides are blistered and blackened and the peppers just begin to soften. (6-7 minutes)
- Make the crispy garlic. Set the peppers aside on a plate and quickly crisp the garlic in the same pan over medium-low heat, adding a little more oil if necessary, letting them get golden and fragrant.
- Combine. Add the peppers back into the pan to warm. Turn the heat off. Drizzle with the sesame oil, soy sauce and give a good toss. Platter, sprinkle generously with sesame seeds or Furikake Seasoning.
- Taste, and season with more salt if needed.
- Serve immediately. They are also fine served at room temp.
Notes
One in ten peppers is spicy, but most are mild. 🙂
Leftovers can be stored in the fridge for up to 4 days. Reheat gently in a hot pan.
Nutrition
- Serving Size:
- Calories: 73
- Sugar: 4.6 g
- Sodium: 287.5 mg
- Fat: 3.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 9.8 g
- Fiber: 3.2 g
- Protein: 1.9 g
- Cholesterol: 0 mg