Blistered Shishito Peppers
Blistered Shishito Peppers are a delightful appetizer ready in almost the blink of an eye! Seasoned with togarashi seasoning, their vibrant green color and slightly smoky, charred flavor combine simplicity with sophistication!
Servings: 4
Equipment
Ingredients
- 2 teaspoons canola oil or peanut or avocado oil
- 1 bag (12-ounce) shishito peppers
- 1 teaspoon togarashi spice blend or to tolerance
- 2 teaspoons lime juice
- Salt to taste
- 1 teaspoon toasted sesame seeds
Instructions
- Heat the oil in a cast iron skillet over medium-high heat.
- Add the peppers and let them cook, stirring every 2-3 minutes, until they are charred and tender, about 10-12 minutes. If any begin to get too blackened, move them to a plate while the rest of the peppers char. Place them back in the skillet when the other peppers are finished to heat back through.
- Add the togarashi and lime juice and season with salt to taste.
- Transfer to a serving bowl or platter. Garnish with a sprinkling of sesame seeds.
Notes
MAKE AHEAD:
- I don't recommend it. They cook and blacken quickly and don't require prep work, so they're ready in minutes! You can, however, reheat leftovers in a 350-degree oven until hot.
Nutrition
Serving: 1 | Calories: 23kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.1mg