Grilled Shishito Peppers

Ingredients

For the peppers:
2 pounds of shishito peppers
1 tablespoon toasted sesame oil
For the toss:
2 scallions, chopped
1 tablespoon toasted sesame seeds
salt and pepper to taste
For the honey-wasabi mayo:
½ cup mayonnaise
1 tablespoon toasted sesame oil
1 tablespoon honey
¼ - ½ teaspoon wasabi
1 tablespoon toasted sesame seeds

Takes 10 Minutes, serves 4.

Instructions

Make the mayo: Place all of the ingredients for the mayo into a small bowl and stir together.
Prepare the peppers: Trim the ends off of the peppers. Poke each one with a sharp knife. Toss in sesame oil and transfer to a barbecue basket.
Preheat grill to 500°F. Place basket onto grill and cook peppers for 5 minutes, tossing them about as they cook. Remove from heat. Transfer to a bowl and toss with scallions and sesame seeds. Serve with honey-wasabi mayo.

Whenever you need a tasty side or quick afternoon snack, make these GRILLED SHISHITO PEPPERS.

We are crazy about this simple idea that can be served as a tasty afternoon snack, a delicious side dish or as favourite party snack. These GRILLED SHISHITO PEPPERS are also easy to make, so keep some handy to grill up at a moment’s notice.

Because these peppers are so popular, we’re suggesting you PIN this story to a favourite PINTEREST board. Also a great idea to share this recipe with friends, they’ll love them too.

Get that barbecue nice and hot because we’re making GRILLED SHISHITO PEPPERS!

YOU NEED THIS

Much of the beauty of this recipe is its simplicity. These ingredients are some of my favourite to work with, so I keep them on hand in the fridge and pantry. Other recipes that share a similar flavour profile include this FUNKED UP CUCUMBER SALAD and our EASY ASIAN SLAW. Give each a try, they’re sure to get rave reviews.

PICK A PEPPER

Peppers have long been a favourite vegetable in the cottage kitchen. My vegetarian friends love these VEGETARIAN STUFFED PEPPERS where I use orange bell peppers. Carol is partial to this GRILLED SWEET PEPPER SIDE DISH with dill and balsamic flavouring.

For this recipe, it’s all about SHISHITO PEPPERS – head HERE to learn more about these little gems. One important thing about them is that they’re not all sweet; one out of every eight is spicy. Enjoy the surprise!

An important note about preparing the peppers for the grill is to make sure you trim and poke each one before grilling. This prevents them from popping as they cook.

HIP DIP

There’s dip, and then there’s this dip. It’s also a lesson in simplicity; adding honey to mayonnaise is nothing new, but the titch of sesame oil and wasabi mayonnaise turns the whole thing into something extra amazing, you’ll see!

PEPPY LOOK

Don’t worry too much about the presentation of the peppers when they come off the grill. A little sprinkle of sesame seeds and some chopped green onions work wonders. One thing you might want to consider is placing the grilled peppers out on plates or bowls that have an Asian motif. It’s a nice look!