Guys. This month has been the WORST. Okay that’s being slightly melodramatic but I mean it hasn’t been the best. Well talking more physical health then mental, but then in the long wrong, don’t the two kind of walk hand in hand? Eventually whatever is going on takes a toll on your body both physically and mentally, leaving you feeling like a giant slug stuck on a mound of salt.
So I sort of feel like I’m getting to that feeling stuck point. Because i have a total man cold and it’s driving me insane. I’m feeling super irritable and just want it to GO AWAY, like NOW. Plus the most glutinous holiday of the year is days away and I can’t even begin to think of how my mood will be if I enter a crowded grocery store.
The worst part is that my appetite to cook is also running pretty low on fuel and some sort of miracle needs to happen STAT to snap me the hell out of this funk. Home girl is in charge of freshly baked bread & pies #onpiesonpies.
(also remember that time a camera crew came to my home to film me baking pies? and i did a terrible job? and looked like i was karate chopping invisible flies during the entire thing? you don’t? good. because i’m not posting the website where it still lives and breathes, and I pray very shortly it dies).
Anyways, this recipe was inspired by my lack of spark these days in hopes to light a giant fire under my bum and guess what? it totally didn’t work BUT it did taste super yummy and touched on all my favorite flavor notes and i totally plan on making these again, like this week.
Garlic & Miso Glazed Blistered Shishito Peppers.
Also kind of weird but awesome. Bring these as a totally out of character appetizer for thanksgiving. Okay. I’m really trying here since I barely touched on Thanksgiving meals this year…. (Also in my defense, how many of you use your family recipes in fear of breaking that comforting tradition you’ve had since childhood? I am a creature of habit around the holidays and so I use the recipes that I always have used for the big day).
Ya win some, ya lose some. Usually about 1 in 20 shishitos are super spicy. Unfortunately this batch was like a 1:2 ratio. Which totally destroyed my tongue, omg. it was terrible. I am convinced that someone disguised jalapeno peppers in a shishito costume. Totally could happen.
I like to blister my peppers in a cast iron skillet as this creates the most crisp exterior in the cooking time listed.
And that’s about it! These can be prepped and ready in under 10 minutes. Talk about doing it up last minute. Also a total popcorn replacement.
- Serves: 4 cups
- Serving size: 1 cup
- Calories: 116
- Fat: 8.3g
- Carbohydrates: 8.6g
- Fiber: 4.4g
- Protein: 3.3g
- 4 cups shishito peppers
- 2 tbsp vegetable oil
- 1 tsp thai chili paste
- 1 tbsp organic miso paste
- 1 tbsp coconut liquid aminos
- ¼ tsp sesame oil
- ¼ tsp garlic powder
- ½ tsp coconut sugar
- 2 tsp sesame seeds
- 1 tsp maldon salt (or sea salt/kosher salt will do)
- In an 8" cast iron skillet add 2 tbsp vegetable oil and turn on heat to medium high.
- Once fully heated reduce heat to medium and add thai chili paste. Quickly stir together.
- Add your 4 cups shishito peppers and spread out over pan. Allow to cook for 3 minutes and then stir peppers, turning them over to opposite side for another 3 minutes. Stir again and cook for an additional 2 minutes to make sure pepper is cooked through and blistering on some sides has occurred.
- Remove from heat.
- In a small bowl whisk together miso paste, liquid amigos, sesame oil, garlic powder, and coconut sugar until well blended.
- Pour miso glaze over hot peppers and toss.
- Sprinkle sesame seeds and maldon salt on top, toss once and garnish with a little more to serve.
- Eat right away!