Sesame Ginger Blistered Shoshito Peppers
6 ounces Shoshito Peppers, washed
1 tablespoon coconut oil
1 tablespoon soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
1 teaspoon maple syrup
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1/4 teaspoon of chili oil (optional)
pinch of salt
Wash the peppers and heat the coconut oil in a large skillet over medium-high heat.
While the oil heats, combine soy sauce, sesame oil, lime juice, maple syrup, ginger and garlic in a small bowl. Toss the peppers into the skillet, then pour in the sauce. Sauté for 5-8 minutes, stirring frequently to coat the peppers in sauce. Continue stirring until peppers become evenly blistered (lightly browned and covered in small air pockets). Remove from heat, and serve immediately with a squeeze of fresh lime and soy sauce or spicy Chinese mustard. Enjoy!