Blistered Shishito Peppers with Garlic

Mild with the occasional spicy surprise, these are perfect for snacking, sharing, or pairing with your favorite dipping sauce. Gluten Free, Vegetarian, Vegan

Ingredients:
  • 1 Tbsp canola
  • vegetable
  • or grape seed oil (use a light oil that has a high smoke point)
  • 1 tsp sesame oil
  • 1 lb shishito peppers
  • 2 cloves garlic
  • minced
  • 1 Tbsp low-sodium soy sauce
  • can substitute tamari or coconut aminos
  • plus more for serving
  • 1 tsp sesame seeds
  • 1 tsp Kosher salt
Directions:
  1. Cook the shishitos peppers. Heat 1 Tbsp grape seed and 1 tsp sesame oil over high heat in a large cast iron or heavy bottom skillet until very hot
  2. but not smoking. Add shishito peppers and cook
  3. stirring often
  4. until blistered on all sides. This can take 5-10 minutes depending on how hot your pan is. You’re looking for the peppers to be tender
  5. but not mushy.
  6. Toss with sauce. When the peppers are almost there
  7. add garlic
  8. 1 Tbsp soy sauce
  9. and 1 tsp sesame seeds. Cook until garlic is fragrant
  10. about 30 seconds then remove from heat. Sprinkle with 1 tsp Kosher salt
  11. then serve immediately with additional soy sauce for dipping.

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