Air Fryer Shishito Peppers With Sesame-Ginger Sauce
User Reviews
5
Air Fryer Shishito Peppers With Sesame-Ginger Sauce
Description
Air Fryer Shishito Peppers With Sesame-Ginger Sauce cooks whole shishito peppers tossed lightly with avocado oil and sea salt in a hot air fryer, which crisps the skin and softens the flesh. The peppers develop some browning and tender juiciness, preserving their inherent mildness and subtle heat characteristic. An optional accompanying sauce combines tamari, rice vinegar or lime juice, maple syrup, freshly grated ginger and garlic, plus toasted sesame oil for complexity and balance between sweet, sour, and umami. This sauce can be drizzled on the cooked peppers or served alongside for dipping.
The peppers work well as a warm finger food or appetizer. The recipe notes that leftovers keep well refrigerated up to four days and can be reheated in the microwave or air fryer. Poking holes in the peppers before cooking is optional to prevent bursting, but not necessary. Freezing is not recommended due to texture changes.
Ingredients
- 6 ounces shishito pepper about 20 peppers
- 1 teaspoon avocado oil or other high-heat cooking oil
- salt sea salt, to taste
For the sauce (optional):
- 1 tablespoon tamari or soy sauce if gluten-free isn't needed
- 2 teaspoons rice vinegar or lime juice
- 2 teaspoons maple syrup
- 1 teaspoon ginger freshly grated
- 1 large clove garlic grated or finely minced
- 1 teaspoon sesame oil toasted
Instructions
- Wash the peppers and pat dry with a lint-free towel. Optional step: use a skewer to poke a small hole in each pepper (this isn't necessary but may prevent the peppers from splitting open during cooking).
- Place peppers in a large bowl, and use your hands to toss with oil. Sprinkle with a generous pinch of salt.
- Preheat the air fryer to 380 degrees. Arrange peppers in a single layer in air fryer, working in batches if needed. Cook for about 7 minutes, shaking/tossing the peppers at the halfway point. In a small bowl, combine the sauce ingredients, if using.
- When done the peppers will be tender and browned in some areas. Serve warm.
Notes
- Leftover cooked shishito peppers keep up to 4 days refrigerated and can be enjoyed cold or reheated.
- Reheat in the microwave or air fryer for best results; avoid freezing to preserve texture.
- Optionally poke small holes in peppers before cooking to reduce bursting and maintain appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Calories | 26kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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