Shishito peppers are perfect. Just the right amount of heat, charred and flavorful and soooo yum. The only problem is that they’re impossible to get ahold of. Well, not impossible. Not like you can’t do it. You can. Do you have a Fresh Market? Whole Foods? Central Market? I’d call first. That’s what I did. And good thing because the lady was like, “Shishitos? Good luck. We run out fast.”
These peppers. I’m freaking. And I’m soooo not a spicy food person. Are you? I’m not. I prefer my vegetables to be sweet and cold as opposed to fired and hot. It’s why I’m not nutty over smoked jalapeños. Well, not usually. Except for that one time we wrapped them in bacon and stuffed them with goat’s cheese (find that amazing recipe here).
Anyway, these AREN’T jalapeños. Not spicy. Some hardly have any heat at all. Plus, they’re drenched in sesame oil and miso!
Have you used miso before? Huge fan. I’ve had miso soup, but I kind of feel like that’s cheating. This is different. Again, I had to hunt for the stuff but it was totally worth it. The miso dip is slightly sweet and lovely and very miso-y. You know. The main ingredient and such. But BOY does it taste awesome with the peppers! The love story is now a love triangle.
Oh oh! But there’s more. How is it that we haven’t yet talked about the pecans?! We’re roasting pecans. In sugar. Yes. The idea came from one of our shishito pepper restaurant adventures. How genius! The crunchy little pecans add just the right amount of sweetness. Total love boat.
Now what should you server these delicious peppers with? How about a Jerk-Spiced Burger with Pineapple or a Smoked Pulled Pork Sandwich topped with Fried Pickles.
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Blistered Shishito Peppers and Miso Aioli
- Total Time: 60 minutes
- Yield: 6–8 servings as a starter 1x
Description
Blistered shishito peppers are paired with sweet candied pecans and a savory miso aioli, creating a delightful balance of flavors in this addictive side dish.
Ingredients
For the candied pecans:
- 1 large egg white
- 1 tbsp water
- 1 lb (450 g) pecan halves
- 1 cup (240 ml) white sugar
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
For the miso aioli:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp white miso paste
- 1 tsp fresh lemon juice
- 1/2 tsp lower-sodium soy sauce
- 1/2 tsp sriracha
- 1/8 tsp sugar
- 1 tsp honey
For the shishito peppers:
- 2 lbs (900 g) whole shishito peppers
- 1 tbsp olive oil
- 1 tsp sesame oil
- Salt, to taste
Instructions
Candied pecans (make ahead):
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the egg white and water until frothy. Add the pecans and toss to coat.
- In a separate bowl, mix together the sugar, cinnamon, and cayenne. Add the sugar mixture to the pecans and toss until evenly coated.
- Spread the pecans in a single layer on the prepared baking sheet. Bake for 45 minutes, stirring every 15 minutes, until dry and crunchy. Spread on the parchment to cool completely. (Can be made up to a week ahead and stored in an airtight container.)
Miso aioli:
- In a small bowl, whisk together the mayonnaise, white miso paste, lemon juice, soy sauce, sriracha, sugar, and honey until smooth. Taste and adjust seasoning. Refrigerate until ready to serve. (Can be made up to 3 days ahead.)
Shishito peppers:
- Preheat a grill or grill pan over medium-high heat. Toss the peppers with the olive oil and sesame oil and season with salt.
- Grill the peppers for 5–7 minutes, turning occasionally, until blistered and charred in spots.
- Transfer to a serving plate. Serve immediately with the miso aioli and a handful of candied pecans alongside.
Notes
- The candied pecans can be made up to a week ahead — they keep well in an airtight container at room temperature.
- The miso aioli keeps for up to 3 days in the fridge.
- Shishito peppers are generally mild, but roughly one in ten can have a surprise kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 grams
- Sodium: 350 mg
- Fat: 20 grams
- Carbohydrates: 18 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 10 mg
Frequently Asked Questions
Where can I find shishito peppers for this recipe?
You can check local stores like Fresh Market, Whole Foods, or Central Market, but it’s best to call ahead as they often sell out quickly.
What type of miso should I use for the aioli?
Any type of miso works, but a white or yellow miso will give you a slightly sweet and mild flavor that complements the peppers well.
How do I roast the pecans in sugar for this dish?
To roast the pecans, simply toss them with sugar in a pan over medium heat until they are caramelized and golden brown, stirring frequently to prevent burning.
