Sweet and Salty Seared Shishito Peppers. Say that three times in a row! This couldn’t be a simpler and more scrumptious snack to throw together. The combination of brown sugar and sea salt balances the pungency of the peppers perfectly. (Say that three times!) Sorry for all the alliteration — I can’t resist!
Serve these as an after-school snack like I did to the kids, or better yet an accompaniment to a plate of cheese for dinner guests. It’ll seem like you’re a gourmet chef when all you did was spend a few minutes of your life.
Sweet and Salty Seared Shishito Peppers. Say that three times in a row! This couldn't be a simpler and more scrumptious snack to throw together. The combination of brown sugar and sea salt balances the pungency of the peppers perfectly. (Say that three times!)
| Servings |
| 4 people |
| Cook Time |
| 5 minutes |
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Sweet and Salty Seared Shishito Peppers. Say that three times in a row! This couldn't be a simpler and more scrumptious snack to throw together. The combination of brown sugar and sea salt balances the pungency of the peppers perfectly. (Say that three times!)
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Ingredients
- 2 tbsp Grapeseed oil
- 5 ounces Shishito Peppers
- 1 tsp sea salt Course, like Falk
- 2 tsp brown sugar light
Servings: people
Instructions
- In a medium sized skillet, heat the Grape-seed oil.
- Add the Shishito peppers and cook for about five minutes shaking the pan and searing the skins.
- Remove from heat and sprinkle with brown sugar and salt. Serve in the hot pan!
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