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Shishito peppers marinated overnight in miso, coconut aminos, sesame and chili oil, then six minutes a side on the grill. Most of them are mild and about one in ten is not, which is the whole appeal.
Use a grill basket. Shishitos are small enough to fall straight through the grates, and they need to sit in contact with the heat to blister.
3 cups shishito peppers
1 tbsp organic miso paste
1 tbsp coconut aminos (or low sodium soy sauce)
2 tsp sesame seeds
1 tsp chili oil
1 tsp sea salt
¼ tsp sesame oil
¼ tsp garlic powder
1
In a small bowl, mix all ingredients together. Marinate shishito peppers overnight.
2
Set BBQ to medium flame. Lightly grease a small grill basket. Cook peppers about 6 minutes per side, watching that they don't burn. Enjoy!
CategoryDairy-free/Soy-free, Dietary Lifestyle, Gluten-Free, Side dishes, Vegan, VegetarianCuisineAsian
Ingredients
3 cups shishito peppers
1 tbsp organic miso paste
1 tbsp coconut aminos (or low sodium soy sauce)
2 tsp sesame seeds
1 tsp chili oil
1 tsp sea salt
¼ tsp sesame oil
¼ tsp garlic powder