I love shishito peppers because they have so much unique flavor all on their very own. Once in a while you will catch a relatively spicy one (about 1 out of 10), but for the most part they are very mild in heat and in fact, somewhat sweet. Peppers are one of the greatest sources of vitamin C possessing about three times as much as citrus fruits. Shishito peppers actually originate from Japan, but have been making appearances on American gastropub menus for the last few years now.
This recipe is perfect as a summertime hors d’eourves that can be done on the grill or under the broiler. Shishito peppers have unique flavor that is better enhanced when they are lightly blistered on a hot surface. Because they are so small, they require very little cook time, so please be cautious not to over cook. Charred/burnt foods are highly carcinogenic and should be avoided as much as possible.
serving size: 3-4
cook time: 20 mins
- 6 oz shishito peppers
- 1 tablespoon toasted sesame oil
- 1/4 cup liquid aminos or tamari (GMO free, gluten free soy)
- 1 teaspoon fresh ginger, shredded
- 1 small (or 1/2 large) clove garlic, finely minced
- 2 tablespoons maple syrup (preferred) or raw local honey
- 1 lemon (1 teaspoon zest, 1 tablespoon lemon juice)
- 1 teaspoon toasted sesame seeds, for garnish (optional)