Blistered Shishito Peppers
Make use of one of the best seasonal offerings with blistered shishito peppers using this quick and tasty way to enjoy their mellow and pungent flavor! {Gluten-Free, Vegan-Adaptable}
Servings: 2 servings
Ingredients
- 2 cups shishito peppers (5-6 oz/140-170 g)
- 1 tablespoon olive oil
- 1/2 teaspoon lime juice
- 1/4 teaspoon salt
Sauce
- 1/4 cup Kewpie mayo (or Vegan mayo)
- 1/2 teaspoon chinese chili flakes (or korean chili flakes)
- 1 teaspoon ginger , grated
- Zest of 1 lime
- 1/4 teaspoon lime juice
Instructions
- Combine the sauce ingredients in a small bowl. Mix well and set aside.
- Heat a large pan over high heat. Add the 1 tablespoon of olive oil and let it heat up until it just begins to smoke
- Add the peppers to the pan. Let them cook undisturbed until blistered, about 2 minutes. Flip the peppers over carefully and let the other side blister, another 2 minutes.
- If some peppers are blistered and others need more time, transfer the blistered peppers into a medium-sized bowl and continue to cook the undercooked peppers for another minute.
- Transfer all the cooked peppers from the pan into the bowl. Toss with the salt and lime juice. Taste and adjust the seasonings to your taste.
- Serve as an appetizer with the sauce.
Nutrition
Serving: 1serving, Calories: 93kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7.3g, Saturated Fat: 1.1g, Cholesterol: 4mg, Sodium: 396mg, Potassium: 20mg, Fiber: 1.6g, Sugar: 2.7g, Calcium: 4mg