These days, it seems every restaurant has blistered shishito peppers on its appetizer menu, and we know why! Our shishito pepper plant is so proliferous, we're harvesting every day. Blistering them in a sauté pan is the easiest way to enjoy their mild, but distinguishable flavor.
- 2–3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- Shishito peppers, as many as you want
- Heat oil over medium-high heat in a sauté pan.
- Add peppers and let blister, flipping them over every few minutes to char evenly.
- After about 3 to 4 minutes, add soy sauce and continue to sauté.
- When they look charred enough for your liking, they're done!
We dipped ours in a sriracha ailoi (¼ c. aioli and 2 T sriracha) for some creamy heat and Asian flair.