Pepperazzi Parade
Charred Shishito Pepper Skewers with Sweet Onion Glaze
30 minutes
Serves 4
SideAmericanNut-freeShellfish-free
Herb's take
This American-style appetizer lets shishito peppers take center stage on the grill, then jazzes them up with a glossy, sweet onion glaze. You'll pick up the art of direct charring and the science of reducing onions to syrupy perfection.
Equipment needed
- Grill or grill pan
- Wooden or metal skewers
- Small saucepan
- Pastry brush
Ingredients
Yield
4
Instructions
- 01If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- 02Thread the shishito peppers onto skewers, packing them closely but not squishing them.
- 03Preheat a grill (or grill pan) to high heat, aiming for direct heat zones.
- 04While the grill heats, make the glaze: In a small saucepan over medium heat, add olive oil and chopped sweet onion. Sauté until onions are very soft and translucent, about 8-10 minutes.
- 05Stir in brown sugar and cook until it dissolves and the onions start to caramelize, about 2 minutes.
- 06Add apple cider vinegar, soy sauce, and water. Simmer, stirring occasionally, until glossy and reduced by half, about 8 minutes.
- 07Remove glaze from heat and whisk in butter until melted. Set aside.
- 08Grill the shishito skewers over direct heat, turning every 1-2 minutes, until peppers are blistered and slightly softened, about 6-8 minutes total.
- 09Transfer skewers to a platter and immediately brush generously with the warm sweet onion glaze on all sides.
- 10Serve with lemon wedges for squeezing over the top and a sprinkle of salt to finish.
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