Description
Shishito peppers are blistered in a hot cast iron skillet and dipped in ponzu with ginger and scallions in this super easy, healthy appetizer! This recipe is adapted from Take Two Tapas.
Ingredients
Scale
- 8 oz. shishito peppers
- 1 tbsp. sesame oil
- 1/3 cup ponzu
- 1 tbsp. minced fresh ginger
- 1 scallion, whites and greens thinly sliced
- 1/2 tsp. sesame seeds (optional, for garnish)
Instructions
- Heat your cast iron skillet on medium-high.
- In the meantime, wash and dry the shishito peppers. Toss with the tablespoon of sesame oil.
- Add to the skillet and cook at high heat for 4-5 minutes, turning the peppers as each side becomes blistered and slightly charred.
- In a small bowl for dipping, combine the ponzu with the minced ginger, sliced scallion, and sesame seeds if you’re using them.
- Serve the peppers hot with the dipping sauce. Enjoy!
Notes
If you like some heat, drizzle a bit of chili oil onto your peppers.
- Prep Time: 10 mins
- Cook Time: 5 mins
