Ingredients:

  • 8 oz Shishito Peppers
  • 2 Tbsp Neutral Oil (Grapeseed or Canola)
  • 1/4 tsp Flaky Sea Salt
  • 3 Tbsp Low-Sodium Soy Sauce
  • 1 Tbsp Fresh Lime Juice
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Fresh Ginger, finely grated
  • 1/2 tsp Toasted Sesame Oil

Instructions:

  1. Prep the Peppers: Thoroughly wash and completely dry the shishito peppers. Use a knife or fork to lightly pierce each pepper once near the stem end (This prevents steam buildup and explosive popping).
  2. Ready the Glaze Ingredients: In a small bowl, whisk together the soy sauce, lime juice, honey/maple syrup, and grated ginger. Set aside the toasted sesame oil.
  3. Reduce the Glaze: Pour the glaze mixture into a small saucepan or skillet over medium-high heat. Bring to a simmer and reduce rapidly for 3 to 4 minutes, stirring constantly, until the sauce thickens slightly and coats the back of a spoon. It should be syrupy but pourable.
  4. Finish Glaze: Remove the glaze from the heat and stir in the toasted sesame oil. Keep warm.
  5. Heat the Pan: Place a heavy skillet or cast iron pan over high heat. Allow it to heat completely until it is smoking hot.
  6. Blister the Peppers: Add the neutral oil to the hot pan, followed immediately by the shishito peppers. Cook the peppers, turning occasionally with tongs, for 4 to 6 minutes. Look for the skin to blister, blacken slightly, and collapse in places.
  7. Season and Finish: Once perfectly blistered, remove the peppers from the heat immediately and transfer them to a serving dish. Drizzle generously with the warm Sticky Soy-Lime Glaze. Finish with a sprinkling of flaky sea salt and serve immediately.