Charred Shishito Peppers
Charred Shishito Peppers are the perfect easy, quick snack! Served with a creamy soy-lime dressing, this is an appetizer that will impress!
Equipment
- Cast Iron or Stainless Steel Pan
Ingredients
Charred Shishito Peppers
- 6-8 oz Shishito Peppers
- 1/2 Tbsp Avocado Oil see notes
- Salt to taste
- Black Pepper to taste
Creamy Soy-Lime Dipping Sauce
- 1/4 Cup Mayo
- Juice from 1/2 Lime
- 1 Tsp Lime Zest
- 2 Tbsp Soy Sauce
- Salt to taste
- Black Pepper to taste
- 1 Tsp Togarashi optional
Instructions
- Heat your pan to the highest heat setting on your stove.
- Once pan is hot, carefully add in the oil, then add in the shishito peppers.
- Carefully stir the peppers so they're all coated in oil. Spread them out, then let them cook untouched for about 2-3 minutes.
- After 2-3 minutes, use tongs to move the peppers around, rotating them so both sides get charred.
- Cook for another 2-3 minutes until peppers are well-charred but still have some green parts.
- After peppers are done cooking, sprinkle with a little salt and pepper and toss.
- To make the creamy soy-lime sauce, combine the sauce ingredients and whisk together until smooth. Taste, and adjust seasonings if necessary.
- Serve peppers hot. Enjoy!
Notes
- Be sure to turn on the oven exhaust fan and work in a well-ventilated area for this recipe - it can get smoky!
- Do NOT use a non-stick pan for high heat cooking! Cast iron or stainless steel is the way to go here.
- I recommend avocado oil for this recipe, but you can use any high heat-tolerant oil you have, like sunflower or safflower oil.
- You can get Japanese Togarashi seasoning at Asian markets or in the International aisle of many grocery stores.
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)