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Shishito Peppers with Soy Garlic Sauce
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!
servings
Ingredients
- 6 ounces Shishito Peppers
- 1 tablespoon + 1 teaspoon toasted sesame oil
- 2 garlic cloves (minced)
- 2 1/2 teaspoons low sodium soy sauce
- 3/4 teaspoon Huy Fong chili garlic sauce
- 1/2 teaspoon honey
- Garnish: toasted sesame seeds
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Equipment
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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
Video
Nutrition Information
Calories: 102kcal (5%), Carbohydrates: 9g (3%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 320mg (14%), Potassium: 246mg (7%), Fiber: 3g (13%), Sugar: 5g (6%), Vitamin A: 917IU (18%), Vitamin C: 102mg (124%), Calcium: 18mg (2%), Iron: 0.4mg (2%)