Charred shishitos blistered until smoky and tender, then tossed in a glossy honey-soy glaze that balances sweet and savory with a whisper of acidity. A sprinkle of toasted sesame seeds and a few bright scallions give nutty crunch and fresh bite. Serve hot from the pan as a lively appetizer, a bar snack, or a simple side alongside grilled fish or rice bowls. Best eaten right away while the skins are crisp-tender and the glaze still shiny.
Ingredients
- Shishito peppers (12 oz / 340 g)
- Neutral oil, such as canola or grapeseed (1 tbsp)
- Honey (1 tbsp)
- Low-sodium soy sauce (1 tbsp)
- Rice vinegar (1 tsp)
- Garlic, minced (1 small clove)
- Toasted sesame oil (1/2 tsp)
- Toasted sesame seeds (1 tbsp)
- Flaky sea salt (to taste)
- Fresh lime or lemon wedge (1, for finishing)
- Sliced scallions (1 tbsp, optional garnish)
Instructions
- Heat a large cast-iron or stainless skillet over high heat until very hot, about 2–3 minutes.
- Add the neutral oil and swirl to coat. Add the shishitos in a single layer and let them sit undisturbed for 30–45 seconds to develop charred spots.
- Toss or shake the pan occasionally until most peppers are evenly blistered and softened, about 5–7 minutes total. Transfer peppers to a plate and set aside.
- Reduce heat to medium. Add minced garlic to the hot pan and cook 15–20 seconds until fragrant, then pour in honey, soy sauce, and rice vinegar. Stir to combine and let the mixture bubble briefly for 30–45 seconds to thicken slightly.
- Return the blistered peppers to the pan and toss quickly so each pepper gets a glossy coating of the glaze, 30–60 seconds. Drizzle in toasted sesame oil, then remove from heat.
- Transfer to a serving dish, sprinkle with toasted sesame seeds, flaky sea salt, and sliced scallions. Finish with a squeeze of fresh lime or lemon and serve immediately.
Tips or Variations
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- For a touch of heat, add a pinch of red pepper flakes to the glaze or a drizzle of chili oil before serving.
- Substitute maple syrup for honey for a deeper, woodsy sweetness and a vegan option.
- If shishitos are unavailable, small padron peppers or jalapeño halves work well—adjust charring time as needed.