Ingredients:

  • 8 oz shishito peppers
  • 1 tbsp avocado oil
  • 0.5 tsp flaky sea salt
  • 1 tbsp low-sodium soy sauce
  • 1 tsp freshly grated ginger
  • 0.5 tsp toasted sesame oil
  • 0.5 tsp rice vinegar

Instructions:

  1. Rinse the 8 oz shishito peppers and dry them thoroughly with a clean kitchen towel. Note: Surface moisture creates steam, which prevents the skin from blistering properly.
  2. Place the dry peppers in a medium bowl and toss with 1 tbsp avocado oil.
  3. Sprinkle with 0.5 tsp flaky sea salt and toss again until every pepper has a light sheen.
  4. Preheat your air fryer to 400°F for about 3 minutes. Note: A hot basket ensures the searing starts the moment the peppers touch the metal.
  5. Arrange the peppers in the basket, keeping them in a mostly single layer.
  6. Cook for 7 minutes until the skins are white blistered and charred in spots.
  7. At the 4 minute mark, give the basket a vigorous shake to rotate the peppers.
  8. While the peppers cook, whisk together 1 tbsp soy sauce, 1 tsp grated ginger, 0.5 tsp sesame oil, and 0.5 tsp rice vinegar in a large bowl.
  9. Immediately dump the hot peppers into the sauce bowl.
  10. Toss vigorously until you smell the ginger and sesame warming up. Serve immediately.