Name: Savory Blistered Shishito Peppers with Soy Garlic Sauce Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Asian
Ingredients: 8 ounces Shishito Peppers (If unavailable, use jalapeños or mini bell peppers); 2 tablespoons Toasted Sesame Oil (Can substitute with canola oil or vegetable oil); 3 cloves Garlic (minced; fresh garlic is preferred); 4 tablespoons Low Sodium Soy Sauce (Can swap with tamari for gluten-free); 1 tablespoon Huy Fong Chili Garlic Sauce (Sriracha works as an alternative); 1 tablespoon Honey (Maple syrup or agave nectar can be used for vegan options); 1 tablespoon Toasted Sesame Seeds (Optional; can be replaced with chopped nuts)

Description

Savory Blistered Shishito Peppers with Soy Garlic Sauce Delight is a quick and flavorful appetizer featuring lightly blistered shishito peppers tossed in a delicious soy garlic chili glaze. Perfect for a snack or side dish, these peppers offer a mild smoky taste with a hint of sweetness and spice, enhanced by toasted sesame oil and seeds.

Ingredients

Scale

Peppers and Oil

8 ounces Shishito Peppers (If unavailable, use jalapeños or mini bell peppers)
2 tablespoons Toasted Sesame Oil (Can substitute with canola oil or vegetable oil)

Sauce

3 cloves Garlic (minced; fresh garlic is preferred)
4 tablespoons Low Sodium Soy Sauce (Can swap with tamari for gluten-free)
1 tablespoon Huy Fong Chili Garlic Sauce (Sriracha works as an alternative)
1 tablespoon Honey (Maple syrup or agave nectar can be used for vegan options)

Garnish

1 tablespoon Toasted Sesame Seeds (Optional; can be replaced with chopped nuts)

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Instructions

Heat the skillet: Preheat a cast iron skillet over medium-high heat for about 5 minutes until it is very hot, to ensure proper blistering of the peppers.
Cook the peppers: Add the shishito peppers in a single layer to the hot skillet and sauté them for 6-8 minutes, turning occasionally, until they become blistered and slightly charred on the skin.
Remove from heat: Take the skillet off the heat to prevent the peppers from burning and overcooking.
Prepare the sauce: In a separate bowl, mix together the minced garlic, low sodium soy sauce, chili garlic sauce, and honey until well combined.
Toss with sauce: Pour the sauce over the blistered peppers in the skillet and gently stir or toss to evenly coat the peppers with the flavorful glaze.
Garnish and serve: Sprinkle toasted sesame seeds over the sauced peppers as a garnish and serve the dish warm for best taste.

Notes

If shishito peppers are unavailable, jalapeños or mini bell peppers make excellent substitutes.
For a gluten-free version, use tamari instead of soy sauce.
To make this vegan, replace honey with maple syrup or agave nectar.
Use toasted sesame oil for authentic flavor, but any neutral oil like canola or vegetable oil can be substituted.
Be cautious when cooking peppers; blister until charred but avoid burning.