Appetizer
4
5 minutes
10 minutes
Chef Tom Fraker
1 pound Melissa’s Fresh Shishito Peppers, washed; patted dry
2 tablespoons Extra Virgin Olive Oil
⅛ teaspoon Sea Salt
⅛ teaspoon Freshly Ground Pepper
¼ cup Soy Sauce
1 teaspoon Crushed Red Peppers
Prepare a hot grill.
In a bowl, toss the peppers, olive oil, salt and pepper.
Place the peppers into a grill basket and char on all sides.
In a small bowl, combine the soy sauce and crushed red peppers.
Remove the peppers from the grill and serve with the soy sauce.
Feel free to garnish with black and white sesame seeds to add some color to the dish.
