If you’ve ever tried shishito peppers prepared the right way, then you are probably a lifelong fan. I know I am, but the only times I’ve been able to eat them were at restaurants because none of my grocery stores would sell them – until this month! I was so excited to walk into my local Trader Joe’s recently to discover they sold shishito peppers and for $1.99 a bag. I’m pretty sure I did a little victory dance in front of the fresh vegetable display. At that moment, I was on a mission to make an at-home shishito peppers recipe that I could whip up and enjoy at a moment’s notice…well, because that’s what I was going to do and soon as got back to my place. My cooking adventure recipe turned into Sautéed Shishito Peppers with Ponzu and Garlic Sauce.
You may be thinking peppers? Way too spicy for my palette. Shishito peppers actually run pretty mild to medium on the heat scale but they say 1 out of 10 will be pretty hot – guess I’m a risk taker. Of course when you sauté or blister shishito peppers on the stove with some great sauce, the results are delicious.
In less than 10 minutes, my recipe will give you great tasting shishito peppers for serving guests while you’re entertaining or just for you, while you nestle up on the sofa with a glass of wine and a chick flick (sort of like I did last night). A lovely glass of Riesling white wine would pair perfectly with these soy and garlic sautéed shishito peppers, in my opinion. Keep in mind you can eat the entire pepper, seeds included, just don't eat the stem.I’m telling you, take a risk and try my blistered shishito peppers recipe. You will thank me. Did I mention these beauties are fat free? This shishito peppers with soy, garlic and ponzu recipe is easy, affordable and delicious – three of my favorite ways to enjoy food! If you get a chance to make these, let me know what you think in the comments section below. Arigato.
1. In a small bowl, add chopped garlic, ponzu (I use a little under a ¼ cup) and soy sauce. Stir together and set aside.
2. Add sesame oil to you sauté pan and let pan warm up on medium heat for 1-2 minutes. Swirl the oil so it distributes on the pan evenly. Add the shishito peppers and continue to cook them while they blister for about 5 minutes. Keep turning the peppers with tongs to ensure even blistering.
3. Turn pan heat down to medium low and add your ponzu soy and garlic sauce. The pan will sizzle a little. Let simmer for 30 seconds and then sauté the peppers with the sauce a few times for about 2 minutes. Turn off heat and transfer peppers to a serving bowl. Serve immediately and enjoy!