Blistered Shishito Peppers are a quick and easy snack or side dish that brings you can't eat just one to a whole new meaning. Shishitos are mild in flavor but paired with garlic; they POP in your mouth—an excellent appetizer for any gathering or to devour all on your own.
How to Eat?
I prefer to hold onto the stem and bite; you can consume the seeds and even the stem if you'd like, but that's not my preference. This is a make and serve type of dish, so they are ready to eat once they are done!
Cooking Tips for Blistered Shishito Peppers:
Cook on high heat for a short period, about 5 minutes will do!
My recipe calls for avocado oil because it is a high-heat cooking oil that I commonly cook with and enjoy from a health standpoint. Be careful with which oil you choose; these peppers will smoke fast.
Ensure to toss them in oil before hitting the frypan; this will lessen the risk of high smoke and ensure all sides get cooked; you want all sides blistered.
Save the seasoning until after you remove them from the heat.
This dish goes great paired with any Asian-inspired dishes, also a side of coconut aminos for dipping, my favorite soy sauce substitution.
Enjoy my Blistered Shishito Peppers, don't forget to pin them for later and serve at your next food gathering or the next dinner night in. Follow me on IG @botanicalbarbara or #BotanicalBarbara
[lt_recipe name="Blistered Shishito Peppers " servings="4" cook_time="5M" total_time="5M" summary="A quick and easy snack or side dish that brings you can't eat just one to a whole new meaning. Shishitos are mild in flavor but paired with garlic; they POP in your mouth—an excellent appetizer for any gathering or to devour all on your own. " print="yes" image="https://botanicalbarbara.com/wp-content/uploads/2022/01/DSCF3681-200x300.jpg" ingredients="1 tablespoon avocado oil;½ tablespoon rice vinegar ;1 lb Shishito peppers;2 garlic cloves, minced;1 tablespoon coconut aminos (plus more for serving);½ teaspoon salt (more if needed post tasting);1 teaspoon sesame seeds" ]Toss peppers in oil until fully covered.;Add peppers to a hot fry pan on high heat.;Cook frequently, tossing until all peppers are tender and blistered on all sides.;Once almost done, add rice vinegar, garlic, and coconut aminos, until fragrant, 30 seconds to a minute. ;Remove from heat and season with salt and sesame seeds.;Serve with a side of coconut aminos for dipping and enjoy!;[/lt_recipe]