One of my favorite aspects of this appetizer, it that every pepper can offer an unexpected surprise! Let me explain…typically shishito peppers are mild, sweet and slightly smoky. But about 1 in every 10 will be spicy and give you and nice, little zing. And you can never tell which one that will be. See? Unexpected surprise! If you like spicy, that is.
The pepper is small and finger-long, slender. Although it turns from green to red upon ripening, it is usually harvested while green. “Shishi”, in Japanese, is loosely translated to Guardian Lion or Food Dog, and refers to the resemblance of the tip of the pepper to a lion. Although I don’t see that the resemblance, personally.
But whatever the resemblance, these bite-sized peppers are easy, delicious and great for entertaining. And the fish/soy sauce combo give it that perfect amount of umami. For a fun cocktail party idea, serve with CPK’s Spicy Buffalo Cauliflower and CPK’s Mexican Street Corn and enjoy!
Ingredients
- 16 oz. Shishito Peppers (link to Walmart)
- 3 garlic cloves, minced
- 4 tsp. soy sauce
- 2 tsp. fish sauce
- 2 tsp. Huy Fong Sriracha
Instructions
Combine all ingredients in a bowl and toss well.
Layer 1 even layer on a foil-lined sheet tray.
Place on center rack of oven on broil setting. When you hear the peppers began to sizzle and the skins begin to char, remove the tray from the oven. Using tongs, toss the peppers around to expose other surfaces. Make the layer even and replace under the broiler. Continue to broil until approx. 50% of the skins are charred.
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