Ingredients:

  • 1 lb shishito peppers
  • 1 tbsp avocado oil
  • 1/2 tsp flaky sea salt
  • 1 tbsp white miso paste
  • 1 tsp honey
  • 1 tbsp fresh lemon juice
  • 1 tsp toasted sesame oil
  • 1 clove garlic, finely minced

Instructions:

  1. Thoroughly pat the shishito peppers with a paper towel to remove all residual moisture.
  2. Heat avocado oil in a cast iron skillet or heavy stainless steel pan over medium-high heat until it shimmers.
  3. Add peppers in a single layer, leaving space between them to avoid overcrowding. Leave undisturbed for 2 minutes to develop a deep char.
  4. Toss the peppers occasionally for another 4–6 minutes until the skins are blistered and slightly collapsed.
  5. Remove the pan from the heat and immediately sprinkle with flaky sea salt.
  6. In a small mixing bowl, whisk together white miso paste, honey, fresh lemon juice, toasted sesame oil, and minced garlic to create the dipping sauce.
  7. Transfer peppers to a platter and serve immediately with the dipping sauce.