These cast iron blistered shishito peppers, with a soy garlic sauce, will have you skipping them on restaurant menus and making them at home instead! Quick and easy blistered shishito pepper recipe, perfect for a snack or appetizer!
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Instructions
In a small bowl whisk together: 1 tsp toasted sesame oil, minced garlic, soy sauce, chili garlic sauce, and honey. Set aside.
In a cast iron skillet over medium/high heat, add 1 tbsp toasted sesame oil. Add the shishito peppers and cook for 10 minutes, allowing them to blister/brown on each side. Caution: they will pop as they cook, if they have not popped by the end of the cook time take a knife and carefully pierce to pop.
Remove from heat and add the soy garlic sauce, toss/mix the Shishito's in the sauce for one minute in the pan.
Move shishito peppers and sauce into a bowl and top with toasted sesame seeds. To eat: grab by the stem and eat pepper, discarding the stem. Enjoy!
Notes
You can double the shishitos and soy garlic sauce ingredients for more servings
Shishito peppers are best enjoyed right away while warm