Are Shishito peppers the new trend?
Since finding out more about these peppers, I felt confident that I was going to make these little devils tasty. That night, I put all of the peppers on a cookie sheet, poked a small hole in the pepper to let the air out and roasted them in the oven. They blistered right away, and began to permeate a beautiful smell throughout my house. I made a sauce to go with it and coupled the peppers with quinoa and pork chops. I was pleasantly surprised after all. It made me want to do a little more research on these devils…turns out they originate from East Asia and were named by the Japanese. Shishito means “lions head” which they felt the top of the pepper looked like.
The CSA rep gave me inspiration and I went with it. These peppers are bursting flavor but they are way better with a sauce. I also splashed the peppers with a little balsamic vinegar and a hint of salt – if you’re not a fan of balsamic just omit it. Only 1 out of 10 peppers are hot, so you never know when a burst of spice will hit your palate. The sauce is also great on chicken. It has a tangy, spicy, sweet taste to it. It reminds me of orange chicken from a Chinese restaurant. I hope you love my recipe, and if you have a shishito recipe that you want to share with me, I’d love to hear it.
Flaring Shishito Peppers
Prep time 10 min
Cook time 15 min
Total time 25 min
1 package of shishito peppers
Drizzled balsamic vinegar
2 tbsp of organic mayo
1 garlic clove (minced)
1/8 tsp ground ginger (use fresh minced ginger if desired)
2 tbsp orange marmalade (all natural ingredients – no HFCS or artificial flavors)
½ tbsp organic, gluten free tamari soy sauce
½ tsp Sriracha sauce
Dash of salt
Preheat the oven to 375 degrees Fahrenheit.
Spread all peppers on a cookie sheet and place in the oven for 15 minutes or until blistered
In the meantime, in a small bowl mix all ingredients for the sauce. If the marmalade is too thick and you would like more of a thinner consistency, put mixture into a blender or food processor.
Sprinkle red pepper flakes on top of the sauce and serve with hot peppers.