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Appetizers, Asian/Hawaiin | |
| 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 | |
| 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. | |
Unrated | |
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