Blistered shishito peppers are a great appetizer you can find at a lot of restaurants right now. If you’re unfamiliar, shishito peppers are not spicy (maybe one out of a handful has a tiny kick to it), and their flesh is pretty thin. That means you can cook them at a super high heat, and they come together really quick.
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Ok, so 5 minutes may be pushing it with this one but it’s definitely doable with some shortcuts! Most of the time on this one is in making the spice mix (which can be substituted with just any oriental 5 spice powder) and chopping the garlic and ginger (which can be substituted with pre chopped versions). The actually cook of the peppers happens really quick, depending on how hot your stove can get.
Oriental 5-spice powder is naturally very fall-tasting, in my opinion. Clove, cinnamon and anise primarily responsible for that. The version I make veers off on the other two spices, subbing fennel seeds and Sichuan peppercorns for allspice berries and white peppercorns. Either one you use, the flavors are really perfect together.
Most often shishitos are green, but I found a sweeter, colorful variety at my farmer’s market and they were super fun in this dish. But regardless of the one you go with, I really think you’ll enjoy it. Have you had shishito peppers? Would love to know your thoughts!
Fall-Spiced Blistered Shishito Peppers
Ingredients:
For the Spice Powder
- 2 cinnamon sticks
- 4 whole star anise
- 2 tsp whole cloves
- 2 tsp white peppercorns
- 2 tsp allspice berries
The rest
- 1 lb shishito peppers any color
- 2 tbsp fresh garlic finely chopped
- 1 tbsp fresh ginger finely chopped
- to taste salt
- 1 tbsp honey
- 2 tbsp avocado oil
Directions:
Make the 5 spice powder
- In a pan over medium heat, toast all the spices until fragrant. Add to a spice/coffee grinder, and grind into a fine powder. Place in an airtight container to store (you will not use all of it for this recipe).
- Alternatively, you can just use oriental 5 spice powder. It achieves a similar result (not as good imo, but similar).
Cook the peppers
- Heat a wok or large frying pan on high heat. When a couple droplets added to the pan start to dance instead of sizzle, thatu0026#39;s when itu0026#39;s hot enough.
- Add the avocado oil, immediately followed by the garlic and ginger. Stir once, then add the peppers and toss to coat. Add a couple pinches of salt, and toss again.
- After a minute or two, add 1 1/2 tbsp of the spice powder and toss to coat evenly. Allow the peppers to sit and blister, then toss and allow them to sit again. Do this until you achieve good blistering on several pieces. Add the honey, toss to coat and remove to a serving bowl or platter.
- With the proper timing, the garlic will be fried and crispy, but not taste burnt. For more blistered peppers, add the peppers first, cook for a few minutes, then add the garlic, ginger and seasoning after blistering first starts.
- Serve warm and whole. Donu0026#39;t eat the stems – just bite off the fleshy parts and have a bowl to discard the uneaten stems. Enjoy!
Thanks for this recipe! Could I ask for a wok recommendation? We are looking for a new one as our current one is in bad shape and pretty basic.
Great recipe! I love shishitos and grew 8 plants this summer since I could never find them in my grocery store last year. I blister mine in a dry cast iron skillet, reduce the heat and cover until they are softened (generally under 5 minutes). I add a splash of aminos, a tsp or so of sesame oil and a generous squeeze of fresh lime. Toss it all with sea salt and black pepper and that’s it. Super easy and quick. And for heat, I’ll sometimes use ghost pepper salt or hawaiian smoked salt for a different flavor. Can’t wait to try your version, thank you!