Pan Blistered Shishito Peppers with Ginger Ponzu Dipping Sauce
This gluten-free pan blistered shishito peppers recipe take less than 5 minutes to make and will spice up your day!
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Servings: 4 servings
Equipment
Ingredients
- 6 ounces shishito peppers
- 1 tablespoons avocado oil canola or coconut will work too
- 1/2 cup ponzu
- 1 tablespoon minced ginger
- 1 green onion sliced thin
- sesame seeds for garnish
Instructions
- Get your 8 inch skillet screaming hot on the stove top or grill.
- Toss your shishito peppers in the oil.
- Add your shishito peppers to the pan and stir or shake them around for 4-5 minutes or until they are blistered and charred.
- Remove from the pan and place on the serving dish.
- Mix together your dipping sauce by whisking together the ponzu and minced ginger.
- Add your sliced green onion for a little flavor boost and to make the sauce look pretty.
- Enjoy your shishito peppers warm or at room temperature.
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving: 1 | Calories: 85kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 2mg | Fiber: 2g | Sugar: 1g
