Shishito Pepper Salsa

Full of bold Asian flavors, blistered shishito pepper salsa is an irresistible, subtly sweet and spicy sauce you'll want to spoon over everything from dumplings and fish to chicken and rice bowls.

Since Blistered Shishito Peppers are always a huge hit for an appetizer, I took them a couple of steps further to make a mouth-watering sweet and spicy salsa.

It comes together quickly with just a handful of ingredients, and charred shishitos add a deep smoky flavor that’s especially delicious with the other Asian-inspired ingredients.

In the summer, when shishito peppers are at their peak, this salsa recipe is one of the most delicious ways to use them. One taste and you’ll start planning meals around it.

Ingredient Notes

• shishito peppers - A Japanese pepper, Shishitos are small and slender, and have a delicious, delicate, and mildly sweet taste, that's offset with very subtle heat. The level of heat can vary though - about one in every dozen might be hot. For this recipe, choose peppers that are bright green with no red tinge.
• red pepper - The red pepper adds a bit more sweetness to the salsa and makes it so pretty. I use red bell pepper or long red sweet peppers.
• shallots - Shallots are slightly more mild and delicate than red onions, though substituting with red onion works well. Choose those that are firm and heavy for their size.
• garlic - Fresh garlic should be super finely minced, like a purée. This is easily done with a microplane zester. 
• neutral oil - A small amount of neutral oil, like avocado or vegetable, is used for blistering the shishitos.
• soy sauce - If possible, use low sodium.
• sesame oil - Toasted sesame oil is ideal, as it adds a deeper flavor than regular sesame oil.
• chili paste - I use Sambal Oelek, which I always have on hand.
• mirin - This is a sweet rice wine and you should be able to find it in any Asian market and in many larger grocery stores.

How to Make Shishito Pepper Salsa

- Lightly coat the bottom of a large skillet with a neutral oil and place it over high heat. Once the pan is hot, add the peppers.

Recipe tip: You should immediately hear them sizzle - if you don't, the pan isn't hot enough yet. Wait for the sizzle or the peppers won't blister and char.

- Rinse and dry the shishito peppers. Then sauté them until they are nicely charred - each pepper will be about 50% green and 50% charred. This should take about 8 minutes.

- Once they're cool enough to handle, cut the stem ends off, split them lengthwise, and use the back of a paring knife to remove the seeds. Then chop the peppers as finely as possible. Set aside.

- Place the red pepper directly on top of a high flame and let it char for a few minutes, turning it often with kitchen tongs. It should be mostly black when you’re done. 

- Remove the pepper from the burner, place it in a bowl, cover it with plastic wrap, and let it steam for a few minutes. Then use your hands to peel the blackened skin off, and use the back of a knife to remove the seeds. Then chop the peppers as finely as possible. Set aside.

Here's a step-by-step photographic guide for fire roasting peppers.

- In a medium-sized bowl, combine the chopped shishitos, red peppers, shallots, and minced garlic.

Then add the sesame oil, soy sauce, mirin, and chili paste and stir to blend. Season to taste with salt if necessary - if the flavors are popping as much as you'd like them to.

- Serve at room temperature, warm or hot with dumplings, chicken, fish, rice, noodles, or anything else you'd like to have with it.

Variations

• Spicier version. You can either use more of the chili paste, add crushed red pepper, or for the red pepper, use Fresno peppers, which are moderately spicy. (They're featured in this Fresno pepper pesto.)
• Gluten-free version. If you're serving gluten-free folks, be sure your soy sauce says it's gluten-free. Most soy sauce is not.

Serving Suggestions

The list is endless in terms of what to serve with shishito salsa. Here are some delicious ideas ...

• dumplings and potstickers (it could even be the filling for dumplings and potstickers)
• egg rolls
• rice bowls
• all sorts of noodles
• fish and poultry
• scrambled eggs (yes!)
• savory porridge
• tempura
• grilled shrimp
• crispy tofu bites
• roasted broccoli or smashed cauliflower
• crispy salmon
• sweet potato fries
• it's also excellent mixed into or drizzled on top of okinawan mashed potatoes.

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I hope you love this sauce/salsa as much as my family and I do!