I’ve seen these peppers going around Instagram for quite a while and I’ve been wanting to make them so bad! I love blistered peppers of course but I always end up cooking them or adding them to sauces, that’s why I was so intrigued about Shishito. Let me tell you, they’re so delicious! They are almost like a tiny poblano pepper, except mild. Shishito Peppers are perfect as a snack or as a side dish.
I blistered the skin of the peppers on a very hot cast iron skillet and added a few ingredients like sesame oil, coconut aminos, garlic, lime juice and sesame seeds. I got inspired by a recipe from @sustainablecooks. I ended up adding some other flavors here and there. The end result was amazing! I hope you give them a try
I used 1 8oz bag of @freidasproduce Shishito peppers. You can find them at your local HEB.
Find recipe below.
Blistered Shishito Peppers
Ingredients
- 1 tablespoon sesame oil
- 8 oz Shishito peppers
- 2 tablespoons coconut aminos
- 2 garlic cloves, minced
- 1 Lime
- sesame seeds for garnish
Instructions
- Heat a cast iron skillet on medium high heat for about 5 minutes.
- Add the sesame oil and peppers. Let the peppers sit undisturbed for a couple of minutes. Once they start blistering turn them around and repeat a couple more times until you get them as blistered as you want.
- Add the coconut aminos and minced garlic, stir around for a couple of minutes. Don’t let the garlic burn!
- Transfer to a plate and finish with a squeeze of lime and garnish with sesame seeds.
- Enjoy!
