Hot Honey Blistered Shishito Peppers
User Reviews
5
Hot Honey Blistered Shishito Peppers
Description
This recipe for Hot Honey Blistered Shishito Peppers involves cooking shishito peppers in a hot pan with vegetable oil until they develop browned, blistered spots and soften. After cooking, the peppers are tossed briefly with a melted butter and honey mixture, enhanced with optional garlic chili paste for a mild kick. The cooking method highlights the natural sweetness of the peppers offset by the honey glaze and gentle heat from the chili paste.
The peppers develop a tender bite with charred edges that contribute a smoky flavor. Cooking at higher heat prevents them from becoming soggy, and the quick cooking time keeps the peppers fresh and crisp under the blistered skin. Sprinkling salt and pepper allows you to season to preference.
Serve these warm peppers as a snack or appetizer, or alongside grilled or roasted meats such as steak to complement richer flavors. They are simple to make but offer a mix of contrasting tastes and textures that work well for casual meals or gatherings.
The recipe notes emphasize watching the peppers closely due to their fast cooking time and recommend swift removal from heat to avoid overcooking. If not using garlic chili paste, a dash of soy sauce can be added to the honey mixture. Freshness matters: avoid storing uncooked peppers in plastic bags in the fridge, as they spoil quickly.
Ingredients
- 8 ounces shishito pepper
- 1 tablespoon vegetable oil
- salt
- black pepper
Honey Mixture
- 1 tablespoon butter melted
- 2 tablespoons honey
- ½ teaspoon garlic chili paste Sambal, or to taste (optional)
Instructions
- Add oil to a cast iron or heavy pan and heat over medium high heat.
- Once the oil is heated, add the peppers and cook without stirring until they are browned on one side, about 1 minute.
- Stir continue cooking until browned and tender stirring occasionally allowing them to get a deep brown on each side, about 3-4 minutes more.
- Combine honey mixture ingredients in a small bowl.
- Once cooked, drizzle peppers with the honey mixture and cook 1 minute more.
- Serve warm.
Notes
- Monitor the peppers carefully while cooking to prevent overcooking as they cook quickly.
- Use higher heat to blister the peppers without softening them too much.
- If skipping the garlic chili paste, add a splash of soy sauce for additional flavor to the honey mixture.
- Remove peppers promptly from the pan once cooked to avoid sogginess or overcooking.
- Store uncooked peppers properly; do not keep them in plastic bags in the refrigerator to maintain freshness.
- These peppers work well as a snack or served with steak or other savory dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68 | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 27mg | 1% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 46mg | 51% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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