Blistered Shishito Peppers

YUM

Oct 10

Every year, I choose a new plant to grow in my garden. This year I chose shishito peppers, and they have turned out to be my most bountiful garden vegetable. I have them growing out my ears and LOVE them, but I needed to change up my normal sauteed shishito routine. Y’all, I may turn into a shishito pepper by Halloween.

A shishito pepper is a mild pepper. Usually, 1 in 10 has a little heat to it. I’m a weeny, and if you must know, I grew Coolapeños as well. They make the perfect jalapeño poppers – ones you can actually enjoy. LOL, I promise I am a born and bred New Mexican.

Here’s a very quick and yummy sauce for the peppers:

2 tbsp minced garlic
2 tbsp soy sauce
2 tbsp honey

Here’s the good stuff, the BEES KNEES sauce:

1 tsp grated ginger
Pinch of togarashi spice (Can add more to taste. It’s spicy, so be careful)
2 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp soy sauce

Step 1:

Heat oil in a large cast iron skillet or pan. Add half of the peppers. Allow them to cook over medium heat for about 10 minutes, leaving them undisturbed for the first couple minutes. Then start pushing them around to evenly blister them. Careful while cooking, they release juices as they heat. When the first half is blistered, add the rest of the peppers.