Blistered Shishito Peppers with Soy Garlic and Ginger Sauce

A quick, yet impressive, veggie side or appetizer – shishito peppers are just the ticket. These small but mighty peppers are delightful when blistered and sprinkled with coarse salt. Adding an Asian-inspired sauce takes these beauties to a whole new level. 

While mostly mild, roughly 1 in 10 shishito peppers packs a bit of heat. This can make for a fun game of ‘pepper roulette.’ Pairing these saucy bites with grilled fish and a side of veggie fried brown rice makes for a fabulous meal packed full of plant-based goodness that would be a joy to share with your loved ones. 

No matter how you consume your peppers, these flavorful shishitos may become your new favorite.  

Recipe adapted from: https://girlwiththeironcast.com/shishito-peppers-with-soy-garlic-sauce/

Serves: 2 as a side, 4 as a light appetizer
Prep Time: 5 mins
Cook Time: 6 mins
Ready In: 11 mins
  • 1 pint Shishito Peppers
  • 1 TBSP + 1 tsp toasted sesame oil, divided
  • 2 garlic cloves, finely minced
  • 2 1/2 tsp soy sauce
  • 1 tsp chili garlic sauce
  • 1/2 tsp fresh ginger, grated
  • 1 TBSP Thai basil flowers for garnish
  1. In a small bowl, mix 1 tsp toasted sesame oil, minced garlic, soy sauce, chili garlic sauce, and grated ginger. Set aside.
  2. In a cast-iron skillet over medium/high heat, add 1 TBSP toasted sesame oil. When the oil is hot, but not smoking, add the shishito peppers and cook for about 5 minutes, turning midway through to blister/brown on both sides. (note: shishitos pop as they cook, allowing them to deflate a bit. If they have not popped by the end of the cooking time, take a knife and carefully pierce the pepper.)
  3. Remove from heat and add the soy garlic ginger sauce. Toss the peppers in the sauce and leave in the warm pan for one minute.
  4. Place peppers and sauce into a bowl and top with the Thai basil flowers.
  5. To eat, grab by the stem and eat pepper, seeds and all, discarding the stem.