Description
Blistered Shishito Peppers are a quick and flavorful appetizer, perfectly charred and seasoned with togarashi spice blend and lime juice, making them both smoky and zesty. A sprinkle of toasted sesame seeds adds a final touch of sophistication.
Ingredients
Scale
- 2 teaspoons canola oil, or peanut or avocado oil
- 1 bag (12-ounce) shishito peppers
- 1 teaspoon togarashi spice blend, or to tolerance
- 2 teaspoons lime juice
- Salt, to taste
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the oil in a cast iron skillet over medium-high heat.
- Add the peppers and let them cook, stirring every 2-3 minutes, until they are charred and tender, about 10-12 minutes. If any begin to get too blackened, move them to a plate while the rest of the peppers char. Place them back in the skillet when the other peppers are finished to heat back through.
- Add the togarashi and lime juice and season with salt to taste.
- Transfer to a serving bowl or platter. Garnish with a sprinkling of sesame seeds.
Notes
- Shishito peppers can vary in heat, so adjust the amount of togarashi spice blend to your preference.
- For an extra punch of flavor, you can also add a bit of soy sauce to the peppers after cooking.
- These peppers are best served immediately while hot and blistered.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg