Addicting and so poppable, Blistered Shishito Peppers are a cult favorite snack/appetizer. So simple to make, you'll fall hard for these peppers.
In a wok or cast iron skillet (do NOT use non-stick), heat the sesame oil over medium-high heat.
Add the peppers, and stir to toss in the sesame. Let the peppers sit and blister for a few minutes. Stir, and let sit again until they have reached your desired level of blistered. (3-5 minutes)
Add the coconut aminos and stir to coat.
Transfer peppers to a bowl, and sprinkle with sesame seeds and a healthy pinch of kosher salt. Serve immediately.
Add the peppers to the basket of your air fryer. liberally spray with olive oil cooking spray.
Cook at 350 F for 7-10 minutes, shaking the basket midway. Cooking time will depend on the size of your peppers and how "done" you want them.
Add the peppers to a bowl and toss with the sesame oil and coconut aminos.
The key to getting an amazing blister without making the peppers soggy is to cook them fast and hot. You want a high temp and a very hot preheated wok/cast iron so they start cooking the second they hit the pan.
You can sub in soy sauce for the coconut aminos if you're not Whole30/paleo.