Blistered Shishito Peppers
Nothing compares to taste of blistered Shishito peppers. They usually they have little heat to them but, you might find one with a little bite now and then. I first tasted them while living in Korea, and instantly fell in love with these little gems. No doubt you will too! To date, the only way I’ve prepared them is by using freshly chopped in salads or seared in a hot skillet with a little sesame oil, as below. My version is easy and quick, a shortened version of how I learned in Korea. I will share the authentic Korean version at a later date!
- 6 oz Shishito Peppers
- 1 tbsp Sesame Oil
- 2 Green Onions
- 1 tbsp Fresh Garlic, minced
- 1-2 tbsp Sesame Seeds, toasted
- 1 tsp Bragg’s Liquid Aminos or soy sauce
- 1 tsp Red Boat Fish Sauce
- 1 tbsp Honey
- Wash peppers well to remove any dirt or debris from wrinkles. Remove stems. Dry with paper towels.
- Heat oil in skillet on med high heat.
- Add peppers to hot oil in skillet, searing until blistered slightly (they will look a little browned or slightly blackened. Add green onion and garlic, and sesame seeds and stir fry for 1 minute.
- Add liquid aminos, fish sauce, and honey and cook, stirring just until peppers are coated with sauce.
- Plate and enjoy!
This makes a great side dish, or with steamed rice of choice and over easy eggs!