Oh how I love this dish. Tangy, salty, sweet and a pop of heat! Perfect for an appetizer or snack, this dish as been popping up on menus alllll over the city! But #ChefAdrian as been making is since we met. Super easy to make and with these peppers available all season, you’ll be eating them just as much as we do!
Sweet + Spicy Shishito Peppers
- 2 teaspoons canola or vegetable oil (*or any high-heat cooking oil)
- 6 ounces shishito peppers (we get these from Trader Joe’s)
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon soy sauce (or gluten-free tamari if making this recipe GF)
- 1/2 teaspoon toasted sesame seeds
- Sea salt and freshly-cracked black pepper
- Heat a heavy-bottomed saute pan or cast iron pan over high heat for a few minutes until it is hot.
- Add canola oil and shishito peppers and season with a generous pinch of salt and black pepper.
- Immediately toss to combine.
- Then saute for 3-4 minutes, tossing every 45 seconds or so, until the peppers are mostly charred (blistered) on all sides.
- Remove from heat and transfer the peppers to a serving bowl.
- Toss with sesame oil and soy sauce (or tamari) until the peppers are evenly coated, then sprinkle with sesame seeds.
- Serve warm.
To add an extra kick, I like to also sprinkle some chili flakes over the top! Be careful though, some peppers can be hot! But you’ll never know until you try…