Sweet & Smoky Blistered Shishito Peppers & Edamame
Total Time: 00h 20m
Makes: 2 servings
Blistered shishito peppers make the perfect pairing with edamame in this unique appetizer. These green wrinkly peppers from Asia have a mild spice and it is said only one out of 10 peppers is actually hot. Blistering them in a hot skillet and tossing them into edamame with a sweet and smoky glaze, then sprinkling the dish with some warmed macadamia nuts. This appetizer will have you tossing your manners out the window and licking your fingers with each bite. Food is supposed to be fun, enjoy. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Chosen Foods avocado oil
- 1 15 ounce package of frozen edamame
- 1 6 ounce package of fresh shishito peppers
- 2 tablespoons Dynamic Health coconut aminos
- 1 tablespoon Sutter Buttes Traditional Barrel Aged Balsamic
- 2 tablespoons of butter
- 2 teaspoons (or to taste) Simply Organic Umami Blend sweet & smoky
- Simply Organic crushed red peppers to taste
- 2-3 tablespoons of chopped macadamia nuts warmed in a skillet to release the oils
- Frontier Co-op course salt such as a sea salt or kosher or smoked salt
- Frontier Co-op pepper to taste
Directions
- Place your edamame in a microwave-safe bowl and microwave according to package instructions or about 5 min or until warmed through.
- In a small saucepan just warm through the coconut aminos, balsamic, butter, sweet & smoky blend, chili flake to taste. Whisk to combine.
- In a hot skillet with a small amount of avocado oil just to coat the pan, blister your shishito peppers on both sides. You just want to put some color on them and they will soften up.
- Toss the shishito, edamame and sauce together in a bowl and hit it with some coarse salt of choice and pepper.
- Sprinkle the warmed macadamia nuts over top.
- Have plenty of wet napkins for fingers and an extra bowl for the spent edamame pods and pepper stems.
- Dig in and don’t be afraid to lick those fingers.
