Blistered Shishito Peppers is a simple yet captivating side dish that will elevate your taste buds. These slender, emerald-green peppers from Japan transform when kissed by heat, their blistered skins revealing a soft, vibrant interior.
Add 2 tbsp of olive oil, ¼ teaspoon of kosher salt and toss until each one is generously coated.
When ready, heat a large skillet or cast-iron pan, over medium heat.
Add the oiled and salted shishito peppers to the pan and cook until blistered (about 2-3 minutes).
Remove the peppers from the pan and lower the heat to medium-low.
Add in the leftover tablespoon of olive oil, lemongrass, diced red onion, ginger, garlic, and sauté until the onions have softened.
When the onions have softened, add the soy sauce, vinegar, and pure maple syrup. Sauté for about 30 seconds and you are done!
Top the shishito peppers with the lemongrass relish, fresh chopped cilantro, and consume while hot.
Serve and enjoy.
Notes
Divided olive oil? You will add 2 tbsp of the oil in a bowl with the peppers and the final tbsp after removing the blistered peppers and before adding the onions along with the rest of the ingredients.