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Charred Shishito Peppers with Sesame

Scott Phillips

Servings: 4 to 6 as a first course

These peppers are seasoned with gomasio, a Japanese condiment of toasted sesame seeds and salt. Its nutty crunch is the perfect complement to the smoky-sweet peppers. Sprinkle extra gomasio on salad or popcorn.


  • 2-1/2 Tbs. toasted sesame seeds
  • 1/2 tsp. granulated garlic
  • Coarse sea salt
  • 2 tsp. grapeseed or canola oil
  • 8 oz. shishito peppers
  • 1 Tbs. Asian sesame oil; more to taste

Nutritional Information

  • Calories (kcal) : 70
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 620
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 1


  • In a mortar and pestle, pound the sesame seeds and granulated garlic with 1/2 Tbs. of salt until coarsely crushed. Alternatively, pulse in a small food processor. Set aside.
  • In a 12-inch cast-iron or other heavy-duty skillet, heat the oil on medium-high heat until shimmering. Add the peppers and ¬†cook, undisturbed, until they begin to char in places, 1 to 1-1/2 minutes. Continue cooking, stirring occasionally, until just tender, 1 to 1-1/2 minutes.
  • Use a slotted spoon to transfer to a serving platter, drizzle with the sesame oil, sprinkle with about 2 tsp. of the sesame salt, and serve.


Rate or Review


  • Maya_B | 12/20/2017

    Delicious and super simple! We were surprised that the shishito peppers we got were spicy (normally they are mostly not, or all not), so that didn't quite go with the sesame salt. But we tried it again with non spicy peppers, and it was delicious. Then I would recommend not blackening too much, because that flavor will overwhelm the sesame taste.

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