Shishito Peppers with Chili and Lime
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 149
- Total Fat
- 12
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 401
- Total: 15 min
- Active: 15 min
Ingredients
3 tablespoons canola oil
1 pound shishito peppers
2 teaspoons chili powder
1 tablespoon sesame seeds
Zest of 2 limes
Kosher salt and ground pepper
2 tablespoons ponzu
1 tablespoon lime juice
Flaky salt, for finishing
Directions
- Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes.
- Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl.
- Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside.