Grilled Shishito Peppers with Sesame Soy Ginger Sauce

Updated: Sep 5

This has quickly become one of my favorite summertime appetizers! It's delicious, cheap, easy to make, and is guaranteed to be hit when entertaining guests. Shishito peppers are the culinary version of Russian Roulet! While 1 in 10 can be a spicy little firecracker in your mouth the majority of them are mild and are great with just a sprinkle of oil and salt or paired with a yummy dipping sauce! I created this Sesame Soy Ginger Sauce for this dish but it quickly because a pour on everything sauce. Get this recipe on my blog and give it try. Let me know what you think and don't forget to follow me @cooking_with_alligator_pear for more recipes like this. Tag me if you make this, I can't wait to hear how much you like this one!


What are Shishito Peppers?

The Shishito pepper is a mildly spicy, East Asian variety of the species Capsicum annuum. They are slender and wrinkly with thin-skins that are a beautiful bright green color. Slightly sweet in taste with a delicate texture, they are quite addictive and fun to eat. They have a fresh peppery flavor similar to mild bell pepper and slightly sweet. If left on the vine they will turn bright red however most people will pick them when they are bright green and 3-5 inches in length.


Growing Shishito Peppers Growing shishito peppers ate fairly easy. Plant them in a pot that gets lots of sunlight and make sure they get plenty of water. The little flowers that grow will become your peppers. My one little plant didn't yield enough for this dish so I wold suggested planting 3 plants is that your goal, I know I will be doing that next year. But if growing them isn't your thing I was able to buy they buy them by the bag starting in the Spring and most of the summer.


Ways they can be eaten:

Shishito peppers can be eaten raw and are a  wonderful addition to salads. Most people however like to blister them/ grill them for a nice warm snack.



Ingredients:

1-2 8 oz bags of shishito peppers 2 tbsp sesame oil  3 tbsp tamari, gluten-free soy sauce, or Braggs aminos 1 tbsp grated ginger  1 teaspoon honey or low carb sweetener of your choice 1 teaspoon lime juice 

1 tbsp Japanese mayonnaise 1-2 tsp of avocado or olive oil 1/2 teaspoon chile paste  1 teaspoon of sea salt 


Preparation:

1. Heat a grill, grill pan, or cast-iron skillet over high heat.

2. Toss the shishito peppers with the 2 tablespoons avocado oil in a large bowl.

3. Add the peppers to the hot grill or skillet and cook, turning occasionally, to char and until the peppers have softened and the skin has become slightly wrinkled.

4. In a bowl, blend together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil, and chile paste.

5. When the peppers are well charred and soft remove from the grill and place on a platter for serving and sprinkle with the sea salt.

6. Pour the sauce in a small bowl and add to the platter for dipping. Serve while nice and hot.


Try this recipe at home and let me know what you think! ENJOY! 😋

FOLLOW ME @cooking_with_alligator_pear for more delicious #GLUTENFREE & #LOWCARB #RECIPES

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