Sesame Shishito Peppers

August 5, 2014

Sesame Shishito Peppers

Sara Jones, Tucson CSA

These are great simply sautéed in olive oil until slightly charred all over. Here they are just a touch more dressed up. This should only take about 5-6 minutes, just enough time to get the peppers blistered and taking on a nice roasted flavor. Eat these as an appetizer as is. Or you can serve them together with tuna, sardines or anchovies on toast, crackers or rice.

1 basket whole shishito peppers, cleaned and dried

2 teaspoons oil

1/2 teaspoon toasted sesame oil

1 teaspoon grated or finely chopped fresh ginger

1 teaspoon soy sauce

1 tablespoon sesame seeds

 

Heat 2 teaspoons oil in a skillet over medium high to high heat. Add peppers and toss gently to coat in oil. Let sit for a couple minutes until starting to blister on bottoms. Meanwhile, mix together sesame oil, ginger and soy sauce. Stir and shake peppers, let sit over heat an additional couple minutes, then add liquid and toss to coat. Remove from heat and serve as is, or pinch off stems and serve over rice or toast.

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