SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
SHISHITO PEPPER-PISTACHIO DIP RECIPE
The chefs at Konbi serve this creamy dip with crunchy vegetables, but we found it's also great with meat, spread on sandwiches, or thinned out and used as a dressing for salad.
Provided by Konbi, Los Angeles, CA
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
- Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
- Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture along with tofu and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
- Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.
FIVE MINUTE ROASTED SHISHITO PEPPERS
A quick and easy way to roast Japanese shishito peppers for the perfect appetizer or snack.
Provided by Jessica Scully
Categories Vegetables
Time 10m
Number Of Ingredients 3
Steps:
- Preheat the oven to 450°.
- Place the shishito peppers in a large mixing bowl.
- Pour the avocado (or other high heat oil) over the peppers and toss to coat. (Feel free to get crazy here - sesame seed oil, spices, whatever you can think of. They're mild, so anything goes!)
- Dump the peppers out onto a baking sheet.
- Sprinkle with a generous pinch of sea salt.
- Roast in the oven for 5-7 minutes, or until peppers are blistered and puffy.
- Remove from the oven, watch the magic peppers deflate, and serve immediately!
Nutrition Facts : Calories 99 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 serving, Sodium 34 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED SHISHITO PEPPERS WITH SOY AIOLI
Tired of the same old green beans and corn? Treat your family to something new and different with these grilled shishito peppers. They pair nicely with steak or chicken, so get that grill fired up.
Provided by Soup Loving Nicole
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk together sesame oil, salt, and pepper in a large bowl. Add shishito peppers and toss to coat. Let sit for 10 minutes.
- Whisk mayonnaise, soy sauce, sesame oil, and garlic together in a small bowl. Refrigerate aioli until ready to use.
- Preheat an outdoor grill for medium-high heat. Toss shishito peppers in the marinade and transfer to a grill basket. Cook for 5 minutes, flipping peppers with tongs every 1 to 2 minutes to get an even char. Serve with aioli for dipping.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 22.4 g, Cholesterol 7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 2.9 g, Sodium 414.8 mg, Sugar 11.7 g
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SHISHITO PEPPER DIP RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 1 min
- Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
- Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
- Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture along with tofu and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
- Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.
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5/5 (2)Estimated Reading Time 2 minsCategory Appetizer
- Preheat oven to 425 degrees F. Place shishito peppers on a baking sheet and toss in oven for 4-6 minutes to get a little roasted. Remove from oven and let cool for a minute or two. Once cool, chop and set aside.
- In a large mixing bowl add cream cheese, mayo, shredded cheese, salt and pepper and mix with a hand mixer until fully combined. Add chopped shishito peppers and mix with a rubber spatula until evenly distributed.
- Use a rubber spatula and pour mixture into a cast iron dish, preferably a smaller one, not a large cast iron skillet.
- Prepare topping by mixing crushed pretzels and melted butter together. Then, pour on top of dip and smooth over with a rubber spatula so it's an even layer.
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