Blistered Shishito Peppers with Garlic Chips
Ingredients
The peppers and oil
-
8
ounces
whole shishito peppers
-
3
teaspoons
neutral high heat oil (like canola, rice bran, or grapeseed oil)
The garlic and sesame
-
3
tablespoons
sliced garlic
-
1
tablespoon
sesame seeds
The seasoning
-
2
teaspoons
reduced-sodium soy sauce or tamari
-
1
double-size
lemon wedge
-
1
teaspoon
honey
Instructions
- Rinse and drain the shishito peppers, then blot dry.
- Preheat a large sauté pan on medium-low heat and drizzle 1 teaspoon of oil in the middle.
- Add the garlic in a single layer and sesame seeds to the sides of the pan, cooking until the garlic is light golden, about 5 minutes.
- Transfer the garlic and sesame seeds to a paper towel to drain.
- Wipe the pan clean and place it on medium-high heat, adding 2 teaspoons of oil.
- When the oil is hot, add the peppers and toss to coat them.
- Cook the peppers unbothered for about 7 minutes, tossing occasionally to blister them on all sides.
- Reduce heat to low and cook a bit longer until tender.
- Remove from heat and swirl in soy sauce, lemon juice, and honey, if desired.
- Sprinkle with flaked salt and serve, either warm or cool.
Nutrition Facts (estimated)
Servings
6
Calories
55
Total fat
3g
Total carbohydrates
6g
Total protein
1g
Sodium
60mg
Cholesterol
0mg
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