Blistered Shishito Peppers
Charred to perfection, these mild and slightly smoky shishito peppers are blistered over high heat and finished with a sprinkle of sea salt. Served with a tangy dipping sauce for a simple yet flavorful appetizer with a delightful hint of heat.
INGREDIENTS
- 1 Tbsp canola, vegetable, or grape seed oil (use a light oil that has a high smoke point)
- 1 tsp sesame oil
- 1 lb shishito peppers
- 2 cloves garlic, minced
- 1 Tbsp low-sodium soy sauce,
- 1 tsp Togarashi
INSTRUCTIONS
1. Cook the shishitos peppers. Heat 1 Tbsp grape seed and 1 tsp sesame oil over high heat in a large cast iron or heavy bottom skillet until very hot, but do not smoke. Add shishito peppers and cook, stirring often, until blistered on all sides. This can take 5-10 minutes depending on how hot your pan is. You're looking for the peppers to be tender, but not mushy.
2. Toss with sauce. When the peppers are almost there, add garlic, 1 Tbsp soy sauce, and 1 tsp sesame seeds. Cook until garlic is fragrant, about 30 seconds then remove from heat. Sprinkle with 1 tsp Togarashi
Miso Dipping Sauce
· 1 teaspoon grated fresh ginger
· 4 tablespoons white miso paste
· 3 tablespoons rice vinegar
· 1 teaspoon sesame oil
· 2 tablespoons water
Notes
*Makes ½ cup sauce
*Add 1-2 teaspoons more miso paste if you want a richer miso flavor.
*Rice wine vinegar, white vinegar, white wine vinegar, apple cider vinegar, or lime juice can be used in place of rice vinegar.
*Sesame oil can be toasted or regular.
*Keeps for about 1-2 weeks, tightly covered, in the fridge.
