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 - SGC# 054361
- 1 tsp sesame oil - SGC# 487739
- 1 lb shishito peppers - SGC# 196643
- 2 cloves garlic, minced - SGC# 192922
- 1 Tbsp low-sodium soy sauce - SGC# 087811
- 1 tsp Togarashi - SGC# 170449
Miso Dipping Sauce
- 1 teaspoon grated fresh ginger - SGC# 191395
- 4 tablespoons white miso paste - SGC# 050128
- 3 tablespoons rice vinegar - SGC# 124936
- 1 teaspoon sesame oil - SGC# 487739
- 2 tablespoons water
INSTRUCTIONS
- 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.
- 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
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.
