Soy Marinated Blistered Shishito Peppers

Food & Beverage

August 3, 2020

I think that shishito peppers might be my most favorite new vegetable I’ve introduced into the garden this year. They have a nice sweet heat and we have been tossing them with olive oil, salt and pepper and roasting them at 400 degrees for about 10 minutes until they’re soft and blistered. We then either just eat them as is or dunk them in some homemade ranch (recipe here).

A few Sundays ago we had appetizer night and made this creamed corn with sugar peaches and burrata cheese which was phenomenal and we also cooked up a batch of these soy marinated shishito peppers. I have two large plants now of these peppers and I would say I get enough to serve two people every 3-4 days. We tossed some in a salad with skirt steak earlier this week and they were so so good.

Soy Marinated Shishito Peppers

This little appetizer comes together quickly. While you are roasting the peppers whip up the glaze and serve right away. I use my breville smart oven air to roast these babies up. Let’s be honest in the summer I use my breville for EVERYTHING. Dehydrating, baking, roasting and broiling. This is seriously one of the most versatile kitchen gadgets there is. I put it up there with my kitchen aid mixer, Cuisinart Food Processor and my Vitamix. Honestly, even over my actual oven but let’s be honest, my oven sucks.

(fingers crossed for a kitchen remodel soon)

Wait we are getting off topic here. Back to these peppers.

Here is what you need.

a big handful of shishito peppers. I had about 20 ready to go.
olive oil, salt and pepper.
2 tbsp soy sauce
2 cloves minced garlic
1 tsp brown sugar
1/2 tsp toasted sesame oil
1/2 tsp of orange zest
sprinkle of sesame seeds.

Toss the peppers in olive oil, salt and pepper. Place on a parchment lined baking sheet and broil for about 10 minutes. KEEP A CLOSE EYE ON THEM. No broiler is the same and they blister fast. You want to make sure there is just browning.

Whisk together all of the remaining ingredients together and when the peppers are roasted toss them in a bowl with the sauce and serve right away. They are sticky, sweet with a little heat. How did we eat them? Grab them by the stem almost like edamame and dunk in the range. (don’t eat the stem).

The perfect low maintenance summer snack!

Soy Marinated Shishito Peppers

recipe adapted from cooking for keeps

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Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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