Blistered Shishito Peppers
If you haven’t tried blistered shishito peppers before, now is the time. They are small green peppers that crisp up in roughly 10 minutes and will take on any flavors you invite. They are a great appetizer to serve to a group, they are healthy, easy and delicious! Checks all my boxes!! :)
Ready in 30-90 minutes
Serves 2 bowls
Ingredients
3 cups shishito peppers
2 teaspoons avocado oil (enough to coat the bottom of a medium-large skillet)
1 teaspoon reduced sodium soy sauce or coconut aminos
½ teaspoon honey
½ teaspoon red pepper flake
1 teaspoon rice wine vinegar
Season with salt to taste (
1⁄2 cup brown rice
Preparation
Rinse and pat shishito peppers dry. Gather all ingredients, a medium mixing bowl and a medium-large skillet.
Transfer peppers to the medium bowl and drizzle in olive oil, honey, red pepper flakes and soy sauce. Set aside.
Lightly coat the bottom of your skillet with a neutral oil. Bring to heat and add the peppers. Allow the peppers to sizzle and pop before mixing/flipping/stirring. You want to develop blistered char spots.
Once you achieve that desired doneness, bring the heat up and deglaze with your rice wine vinegar. Give the peppers a good stir while scraping the bottom of the pan. Transfer to a serving plate and sprinkle in salt.
Serve hot.
