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Blistered Shishito Peppers
Blistered Shishito Peppers
with dipping sauce is a delicious easy appetizer recipe.
Course
Appetizer
Cuisine
Japanese, Spanish
Prep Time
2
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
7
minutes
minutes
Servings
4
servings
Calories
89
kcal
Author
Tristin Rieken
Ingredients
1
quart
shishito peppers
about 4 cups
1
medium
onion
sliced
1
tablespoon
canola oil
or other light oil
coarse salt
Instructions
Place cast iron pan, or similar heavy pan over, over medium high heat.
Heat oil and in hot pan until shimmering.
1 tablespoon canola oil
Once oil is hot carefully place peppers in a single layer and cook without stirring until beginning to blister, about a minute.
1 quart shishito peppers
Add sliced onion and stir fry until onions and shishito peppers are charred and covered in blisters, about 2-3 minutes more.
1 medium onion
Remove from heat and season charred peppers with coarse salt.
coarse salt
Serve hot with a little plate on the side for discarding stems.
Nutrition
Calories:
89
kcal
|
Carbohydrates:
14
g
|
Protein:
2
g
|
Fat:
4
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Sodium:
8
mg
|
Potassium:
454
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
876
IU
|
Vitamin C:
192
mg
|
Calcium:
30
mg
|
Iron:
1
mg