Miso Glazed Shishito Peppers
Shishito peppers marinated overnight in miso, coconut aminos, sesame and chili oil, then six minutes a side on the grill. Most of them are mild and about one in ten is not, which is the whole appeal.
Use a grill basket. Shishitos are small enough to fall straight through the grates, and they need to sit in contact with the heat to blister.
PREP TIME
10 minutes
COOK TIME
12 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 3 cups3 cups3 cups Shishito Peppers
- 1 Tbsp1 Tbsp1 Tbsp Miso Paste, organic
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos, or low sodium soy sauce
- 2 tsp2 tsp2 tsp Sesame Seeds
- 1 tsp1 tsp1 tsp Chili Oil
- 1 tsp1 tsp1 tsp Sea Salt
- 1/4 tsp1/4 tsp1/4 tsp Sesame Oil
- 1/4 tsp1/4 tsp1/4 tsp Garlic Powder
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small bowl, mix all ingredients together. Marinate shishito peppers overnight.
- Set BBQ to medium flame. Lightly grease a small grill basket. Cook peppers about 6 minutes per side, watching that they don't burn. Enjoy!
Notes
Tools: a small grill basket.
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About This Recipe
Show nutritional information
Appetizers Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 79 |
| Fat: | 1 g |
| Carbohydrates: | 14 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 703 mg |
| Fiber: | 8 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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