Description
Charred shishito peppers come with a hint of heat, sweet pecans, and a salty aioli sauce to complete this addictive side that has all the flavors covered.
Ingredients
Scale
For the peppers:
- 2 pounds whole shishito peppers
- Olive oil (for brushing)
- Sesame oil (for brushing)
- Salt, to taste
For the miso aioli:
- 2 tablespoons white miso paste
- 1 teaspoon lemon juice
- 1/2 teaspoon lower-sodium soy sauce
- 1/2 teaspoon Sriracha
- 1/8 teaspoon sugar
- 1 large pasteurized egg yolk
- 1 small garlic clove
- 1/4 cup extra-virgin olive oil
- 1/4 cup canola oil
For the pecans:
- 1 egg white
- 1 tablespoon water
- 1 pound pecan halves
- 1 cup white sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
Make the pecans:
- Heat oven to 250F. Like a baking sheet with parchment paper.
- Whisk egg white and water in a bowl until frothy and foamy. Add pecans; toss to coat.
- In a separate bowl, mix together sugar, salt and cinnamon. Add pecans (“drained” of excess wetness) and toss to coat. Line pecans on baking sheet; bake 45 minutes to 1 hour, stirring occasionally.
Make the miso aioli:
- Combine all miso ingredients in a blender. Blend until smooth.
- Make the shishito peppers: There are lots of ways to cook shishito peppers. We used a wok on our Big Green Egg smoker. However, grilling instructions are included below.
- Heat wok over Big Green Egg on high heat. Add olive oil and sesame oil. When oil is heated, add the shishito peppers and salt. Cook, stirring often, until peppers are blistered and cooked through, about 10 minutes.
- (Alternatively, brush shishito peppers with olive oil, salt and sesame oil and grill over medium high heat – about 400F. Grill uncovered, turning occasionally until they start to char, about 8 minutes).
To serve:
- Toss shishito peppers with the sugared pecans and a small amount of miso aioli. Transfer remaining aioli to a bowl to use for dipping. Serve warm.
- Category: Side, Appetizer