The Shishito Pepper is one of today’s hottest items in the Pepper category – and not just because 1 in 10 are packed with spicy flavor! These petit, nutrient-packed Peppers are incredibly quick to prepare as restaurant-worthy appetizers or side dishes, making them an ideal option if you’re looking for a simple way to wow your tablemates. The skin of the peppers itself is smooth, but the color is known to vary between green and red, so don’t be too surprised to see both green and red Shishito peppers for sale. The cream cheese will not melt evenly but just enough to help some of the bacon and garlic to stick. The ideal time to harvest shishito peppers is when they are about 3-4 inches long and have a shiny, smooth skin. Allow to cook for 2-3 more minutes. Taste and adjust salt and/or lemon juice as desired. Heat oil in a skillet over medium-high heat until hot but not smoking. Sauté the onion for 5 minutes. Pour the sauce over the shishitos and shrimp, simmer for 3-5 minutes. Once the chilies start to blister, remove them from the heat, sprinkle them with sea salt, and serve. So be sure to use a good sized pot for one shishito plant. Add the peppers in a single layer and cook them about 5 minutes per side, until the skins char and blister up, turning them occasionally as you cook the peppers. 3. Heat oil in cast iron pan and add washed shishito peppers (you can keep the seeds) and cook for another 10 minutes, then add tamarind extract, brown sugar, salt and pepper. Once pan is hot enough that a splash of water will dance on pan, add peppers. Heat a saute pan or wok over medium-high heat, and spread the garlic-infused oil evenly in the pan. Preheat oven to 425F. They may be relatively mild, but eating Japanese shishito peppers is a notorious game of roulette: There are usually a few hot ones—one in every eight, on average—in every batch. Shishito peppers require full sun, meaning they demand at least six hours of direct sunlight every day. Add the soy sauce, vinegar, chili oil, sesame oil, salt and pepper and add back the shishito peppers. Heat a saute pan over medium heat, and coat with a thin film of canola oil. Once done remove the foil and shred. Charring or blistering these small peppers is simple. Preheat the oven to 450F. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Bell peppers have a sweet, mild flavor and are available in green, red, yellow, orange and sometimes purple and brown. The color of a pepper that you find on your plate is determined by when it was picked off the field. Preheat a cast-iron skillet to medium-high and add the olive oil. Add both avocado oil and toasted sesame oil, heat for 30 seconds and add whole peppers. Add 2 tablespoons minced garlic and 1 teaspoon minced ginger and saute. Golden Greek Pickled Pepperoncini Peppers. Add the curry powder, cumin, and turmeric, stirring them into the onion mixture. To accommodate the plant’s root structure, choose a pot at least a gallon deep and twelve. Rinse peppers and pat dry to remove any moisture. Instructions. Start checking at 35 minutes as oven temps can vary. Shishito Pepper Characteristics. B vitamins. Let it heat up for about 2 minutes, or until the pan is just beginning to smoke. Instructions. Add the olive oil and swirl to coat the pan. They are relatively mild in heat, with a Scoville rating of around 500. Preheat the oven to 450°. Once the seedlings have developed two sets of true leaves, transplant them into. Vitamin C Boost. Heat the oil in a deep, heavy-bottomed pan to about 350 degrees. Vitamin K helps with blood clotting. Add peppers to hot skillet and cook, stirring once or twice, until blistered and charred in spots, about 5 minutes. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. Cook stirring for 5 minutes until the peppers are blistered on all sides. Place in a large bowl with garlic and add salt, pepper and broth or oil. But that last one in ten packs a burst of heat that adds excitement to any meal or snack. Packed with Antioxidants. ca. And if you're a fan of mild heat with delicious pickle tanginess, you'll want to keep a jar at hand at. Toss the peppers with olive oil, arrange on the sheet pan, and return to the oven to broil for 5 minutes, until blistered. sugar, 1 Tbsp. Immediately remove the peppers from the air-fryer and place on a serving plate. Nothing too fancy. Cook peppers, stirring frequently to be sure peppers are seared and blistered all over, for 9-10 minutes (or until peppers are done to your liking). Use your hands or a spatula to toss the peppers until evenly coated. Crush and peel garlic and add two cloves to each jar. Continue to brown on the other side, be sure not to overcook. In a large skillet, heat the oil and add all the vegetables except shishito peppers. Height: 24 - 30 in. Remove from heat and transfer the peppers to a serving bowl. In a separate bowl, beat the. Nutrition: Raw shishito pepper is composed of 92% water, 6% carbohydrates, 2% protein, and >1% fat by weight. Once hot, add sesame oil. In a medium bowl, combine the shishito peppers with 2 teaspoons of the canola oil and toss until they are well coated. Great for roasting & stuffing! Now you can serve roasted Shishito Peppers at home, just like at your favorite sushi bar. Shishito pepper plant is a Japanese heirloom sweet variety with a slightly smoky, spicy flavor when cooked. The acidity level is found under the ingredient list on the bottle. Order 24/7 at our online supermarket Shortly afterward, I went to various retail locations in Victoria where I thought I might find shishito peppers, didn’t have any luck and let Don know. Once the oil is hot, add in the shishito peppers. ) Step 2. Shishito pepper is a type of pepper that is popular in East Asian cuisine. The calcium in shishito peppers promotes strong, healthy bones, muscles, and good oral health. When the peppers are at least four inches tall, they are ready to harvest. Add the peppers and the leftover flour. Then hold the shishito peppers by the stem and dunk them in the tempura batter. They are a tidy plant that can be grown in the ground (or as you’ll see below, in an 18″ pot), and that’s not a crock of shishito. Meanwhile, muddle the lime pieces and 2 of the shishito peppers (caps removed) in the bottom of a cocktail shaker. Once germinated, peppers can be grown at air temperatures of 60°Fahrenheit (15° Celsius) at night and 70° Fahrenheit (21° during the day. Shishito peppers are a type of Japanese pepper that is typically about 2 to 3 inches long. Cook until brown and blistered on one side, then turn until blistered and browned on all sides. Check out peppadew sweet piquante peppers mild whole 400g at woolworths. Although shishito peppers don’t have many pests and diseases, that doesn’t mean they’re immune. Oil the peppers: Place the peppers in a mixing bowl. Place shishito peppers in the preheated air fryer basket and. Once the oil is hot, add shishito peppers and mix well to coat them in oil. While peppers sauté, make lemon-garlic aioli. Cook until charred on all sides, turning as needed, about 7-10 minutes. Simply preheat the air fryer to 400° F. When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus. More information: Fumiya Kondo et al, The pungent-variable sweet chili pepper 'Shishito' (Capsicum annuum) provides insights regarding the relationship between pungency, the number of seeds, and. In addition to water, shishito pepper plants need nutrients to grow. Instructions. Spread the peppers out over a high, direct heat. Set aside. Use an organic fertilizer every 4-6 weeks to encourage growth. When the skillet is hot, arrange the peppers in a single layer; reserve the bowl they were in. 3. Heat oil in a skillet over medium high heat, and add the shishito peppers. Toss in enough shishito peppers to cover the bottom of the pan—you’ll want each one to come into contact with the hot surface. Instructions. Soak the quinoa in water overnight to soften. In a large bowl, beat together the water and egg yolk until frothy. The slightly longer answer is that, while there are some potential risks associated with eating raw peppers, these are generally very minor and easily avoidable. Cook until they begin to blister on multiple sides, mixing around occasionally every minute or so for even blistering. They can be used directly from. At lower temperatures, they will grow very slowly. The peppers are typically small and thin-skinned, with a mild flavor. Place them onto the grill and grill the bread (this will grill quickly) until lightly crispy, about 20-30 seconds per side. Make sure the container is at least 18 inches in diameter to ensure it’s big enough for your fully mature plant. Carbohydrates: This pepper is naturally low in calories, which are primarily composed of water and carbohydrates. Add sea salt to taste before serving, and enjoy!Trader Joe's Shishito Peppers (7 peppers) contains 3g total carbs, 1g net carbs, 0g fat, 1g protein, and 15 calories. 5. Creamy mashed sweet potato stuffing accentuates and mellows the heat of shishito peppers, creating a. Add the peppers. Shishito peppers enjoy consistently moist soil without being too soggy. Saute the peppers uncovered, turning occasionally, until they charred and blistered, about 6 to 8 minutes total. Dice and set aside. Wash and dry shishito peppers. Roasting instructions: Heat the oven to 425°F. Instructions. About 1 minute before you remove the peppers from the skillet. This usually takes about 5-7 minutes. While you wait for the pan to heat up, wash the peppers thoroughly and use a toothpick, skewer, or knife to. Bake for 6-7 minutes, or until shishito peppers are blistered and softened. 20 Grilled Side Dishes That Light up the Barbecue. Place the chicken wings on a large ziplock bag and pour the marinade in. Shishito peppers – 30-40 seconds; Shiso – 15-20 seconds; Deep-Frying Tips. Carefully turn peppers with tongs or by vigorously shaking the skillet by the handle. Add the peppers and cook 3-4 minutes, until blistered and brown. Once the pan is nice and hot, add in the peppers Cook the peppers for 7-10 minutes, moving them around every few minutes to. Adjust seasonings. Meanwhile, add peppers to a bowl and toss with 1/2 tablespoon avocado oil. Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. In this collection of our best shishito. Next toss the peppers in 1/2 a tsp of oil or use a cooking spray. Pour over the blistered shishito peppers. Return the peppers to the bowl, and toss with togarashi and salt. Heat to med-high heat. Season with salt and pepper. Shake vigorously. Your best alternative: Padrón pepper; Your fresh supermarket alternative: Bell pepper; On supermarket shelves. Toss the blistered shishito peppers with a portion of the dressing then place them on a platter. Store in a perforated bag: Place the dry shishito peppers in a perforated plastic bag or a loosely sealed container. Cook for 5 to 7 minutes, turning the peppers every minute or so, to allow them to blacken and blister. Place the peppers in a medium bowl and toss with olive oil; set aside. Turn the heat off, add the sesame oil and vigorously shake the skillet so all the peppers are coated with the oil. The shishito peppers are ready to harvest when they are. Sear (blister) the peppers on both sides, turning frequently, for about four minutes on each side. Heat oil in cast iron pan and add washed shishito peppers (you can keep the seeds) and cook for another 10 minutes, then add tamarind extract, brown sugar, salt and pepper. This is because they contain capsaicin, the compound that gives chili peppers their heat. Younger peppers will have a greenish hue. Wash and dry peppers. If the peppers are too long, tear them into halves. Shishito Pepper seeds produce ribbed peppers that area prized for their amazing flavor and versatile uses in the kitchen. Preheat a medium skillet over. They need at least six to eight hours of sunlight to produce well. Richard Mohan. Cook on 400F for 4-5 minutes, or until they are crisp and blistered. Turn your oven on to the "broil" setting. Add the peppers to the hot oil and sauté. Sprinkle with kosher salt. Blistered shishito peppers reveal a delicate flesh and an earthy, almost fruity flavor that’s delicious without the heat. Once cooked, remove from air fryer and sprinkle on salt. Once the pan is hot, add the shishito peppers in a single layer. It’s a popular summer appetizer or side dish,. Remove the peppers to a platter, dress with fresh lime juice, and garnish with sprinkles of toasted sesame seeds. sriracha sauce. Add mayonnaise, garlic, salt, and juice of 1 quarter of lemon to bowl. Stir-fry all together for another minute. Add the Shishito peppers to the pan in one layer, so all of the peppers are touching the pan. 99 ($0. Instructions. Use most of the cheese, and reserve several pieces for topping the mushrooms and peppers. Shake the basket halfway through cooking. Instructions. Drizzle with 2 teaspoons toasted sesame oil. Toss peppers every minute or so, be careful, once they get hot, they pop and sizzle. Could be a very specific strain given specific nutrition, harvested at a specific time and then certain storage methods could have been applied to affect the taste, much akin to dry aged beef or whatever. Cook for about 6-8 minutes, tossing once halfway through. While the air fryer is preheating, Wash the shishito peppers and towel dry them. Add in shisito pepper and sprinkle them with garlic parsley salt. Gaining the ranks of culinary excellence, Shishito peppers are on menus and at farmers’ markets across the nation. Cut 600g pork belly into finger-sized pieces. Also known as the banana chili or the yellow wax pepper, these peppers are famously referred to as banana peppers because of the most used yellow variation. When the oil is hot, add the whole peppers in one. Prepare a grill for medium-high heat cooking. 9. Get a heavy pan or skillet blistering, smoking hot. Step 1. View Recipe. Eat each shishito pepper whole and discard the stems. 4. Make sure not to grate any of the white part of the skin (the pith) it's bitter. How to Prepare Shishito Peppers in a Cast Iron Skillet. for 3 minutes. Dig an 8-inch deep hole, slightly wider than the root ball. Stuffed with pimento cheese, these stuffed shishito peppers are delicious vegetarian appetizer and are so good and easy!Sprinkle salt and pepper on them along with any additional spices you like. The total time of about 2-3 minutes to preheat and then 8 minutes of air frying time is perfect. Padron peppers, originally known as Pimiento de Padron, are our number one pick when it comes to a shishito peppers substitute. Pour the sauce over the vegetable and add shishito pepper on top. Grill 2-3 minutes per side until charred, then turn using tongs and cook another 2-3 minutes. Toss, then continue cooking with the skillet on top until. Add the well-drained potato strips and turn the heat to high and stir-fry to about 30-45 seconds. If it sizzles aggressively, it is ready. Step 3: Cook Peppers, turning occasionally,. Place peppers on prepared baking sheet, sprinkle with salt, and roast in oven for about 8-10 minutes, or until peppers are blistered and puffed. Let them cook undisturbed until blistered, about 2 minutes. Heat 1 tablespoon grapeseed or canola oil in large heavy skillet over high heat. Members of the Capsicum genus, Padrón peppers are bright green to yellow-green (and sometimes red), 2 to 4 inches (5 to 10 cm) long with a thin skin. Heat a cast iron skillet over high heat. Preheat your air fryer to 400 degrees. 1 generous pinch sea salt. Grilled Shishito Peppers with Lemon and Sea Salt. Red bell peppers. 3. 75 / Fl Oz) You can find these chilies pickled online and in nearly any grocery store. For the Sriracha Mayo Dipping Sauce: Mix all ingredients together, adding Sriracha according to taste. In a bowl, toss together with garlic and sprinkle with kosher salt. Instructions. they get so charred and perfect! The soy sauce thickens and caramalizes a little- deeeeelish! I don’t eat salmon, but I would definitely try marinating tofu like this yum! I crave all fruit in the summer, but watermelon is my favorite. Care for the plants: Shishito peppers need plenty of sunlight, so make sure they’re in a sunny location or under a grow light. Start by washing and patting dry each pepper. Heat a large cast iron skillet to high heat. Add about 1/2 pound shishito peppers, stirring or flipping them until they are coated in oil. Transfer the peppers to the bowl, toss immediately with squeezed lemon juice and sea salt. 5-2 hours till pork is fork tender. Transfer sauce to a serving bowl, and top with black pepper for an optional garnish. Removing leaves on the shishito pepper plant can help to encourage greater air circulation to prevent fungal diseases. 3. Then, the ingredients are added to a blender to create a velvety soup. Make this flavorful side dish on the grill with just five ingredients: shishito peppers, sesame oil, soy sauce, ginger, and garlic. Instructions. Bell peppers have a sweet, mild flavor and are available in green, red, yellow, orange and sometimes purple and brown. Length: 3-6 in. Shishito pepper (獅子唐辛子, Shishitōgarashi) is a sometimes hot East Asian pepper variety of the species Capsicum annuum. 1. Brown the beef before you add the quesadilla seasoning. If you like it very lemony, you can also zest ¼ teaspoon of zest of the skin into the sauce as well. Pick a Soil – Your container garden soil should be one that drains well and has a pH rating of 6. To prepare the bruschetta, start by heating olive oil in a nonstick skillet over medium heat. Heat the oil in a deep, heavy-bottomed pan to about 350 degrees. Great simply roasted with a sprinkle of olive oil and salt, or try a spicier twist using sesame oil, a squeeze of. 7. Toss with sesame oil and. Slowly lower them into the hot fry oil and fry for 3-5 minutes per batch. Soak cashews in boiling water for 15 minutes. Chop the basil, chiffonade, and set each aside. Rinse and pat the peppers dry on a clean tea towel. Phosphorus aids in a number of cellular and hormonal functions. Preheat oven to 450˚ F. After several minutes, once they are. Stir, and let sit again until they have reached your desired level of blistered. Remove the shishitos after 3 minutes. You’ll love them raw or roasted in olive oil with a dash of salt. Return the peppers to the bowl, and toss with togarashi and salt. Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add ½ teaspoon chipotle seasoning and salt. In a medium bowl, toss the peppers with the oil, coating them all over. Instructions. If you're serving the shishito peppers with sesame-ginger sauce, simply stir the sauce ingredients together in a small bowl while the peppers cook. Harvesting shishito peppers. Cook the peppers – Carefully place the peppers into the skillet in a single layer and let them sear for 2 to 3 minutes, or until blistered and browned. Add your shishito peppers and cook, stirring frequently, for 4-7 minutes until blistered. Set a second skillet on top to weigh down the peppers; cook until blistered, about 2 minutes. Store in the refrigerator in a sealed container for 2 days. Remove from the grill and transfer to a serving bowl. The recommended shishito peppers growing zones are USDA zones 9-11 but can also be grown in cooler regions with adequate warmth and sunlight. 3 g. In a separate small bowl, make the aioli by combining the mayonnaise, lemon juice, olive oil, garlic, smoked paprika, and shichimi togarashi. Water and hot oil do not mix. Toss in a bowl with olive oil, salt, pepper, and 1 Tbsp sherry vinegar. Choose pots that are at least 6 inches deep and wide, with drainage holes in the bottom. au. Cook them until they begin to blister on the bottom. 50 seeds — $10. Place the peppers on a serving dish and generously sprinkle with salt. These blisters then brown and blacken. Drizzle the top with melted butter and wrap it in aluminum foil. 3. Meanwhile, whisk lime juice, honey and Sriracha to taste in a medium bowl. Whisk in the flour and cornstarch until just combined, but not completely smooth, no more than a. Remove from the pan and sprinkle with. Mix in 1½ tablespoons soy sauce and 2½ tablespoons mirin into the bowl. Drizzle some olive oil on slices of crusty bread such as sourdough, and toast them until golden and crispy. Instructions. In the jar of a blender, add the ginger, garlic, harrisa, maple syrup, rice vinegar and sesame oil. Harvesting shishito peppers. Add peppers in an even layer; cook, undisturbed, until starting to char, about 3 minutes. Add 4 tablespoons of hot oil to the Mustard, turmeric, salt, and asafetida mixture. Stem side up, pack in the shishito peppers into the Mason jar. Thinly slice the mushrooms. Make Peppers: Preheat the oven to 450°F. (If it’s your first time, nibble before you bite. Then, the ingredients are added to a blender to create a velvety soup. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. Take a pan with oil in it and heat it over a medium flame. We want to make the sauce first, so that when the shishito peppers are ready and off the pan, we can have the sauce ready. ( optional - this might speed up the cooking process slightly). Shishito peppers are small, tender green chilies that are generally sweet (but every 1 out of 10 peppers can be wildly spicy, so look out when you eat these)! Growing in popularity, Shishito peppers are becoming more widely available in supermarkets. Shishito pepper plants require consistent watering to ensure that they grow healthy and produce a bountiful harvest. The peppers will cook quickly, so act fast. Shishito peppers are lightweight thanks to a very thin skin and walls. Why are only some shishitos hot? The reason behind the variance in heat of many chili peppers from pepper to pepper is due to the amount of capsaicin produced during growing. Remove the sliced peppers, then discard the seeds that are stuck to the container. Times Colonist. Heat the olive oil in a cast iron skillet over medium high heat. Place shishito peppers on a large baking sheet. Add 1-2 shishito peppers over the top and then drizzle it with the honey and sesame seeds. Cut chilies into halves. Learn more. Pepper plants die in a freeze, and wilt in extreme heat (110°F). Instructions. When the oil is hot, add the peppers and cook, turning occasionally, until nicely seared and blistered. Turn the peppers frequently, until they become softer and the skin begins to brown and blister. Remove from heat and allow to cool slightly. Shishito peppers get blistered in a skillet with fragrant onions and garlic. It gives them a crispy crave-able texture! Simply toss them in some oil to coat them, then char them in a preheated griddle on medium-high until the skin gets blistered. Instructions. Cuisine: American. Drizzle soy sauce or squeeze a lemon over blistered shishitos for a little extra variation. Season generously and toss to evenly mix. Once the oil is hot, add tomatoes and seasonings and cook until softened and lightly browned. Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. Toss the peppers with olive oil and arrange on a grill pan or in a grill basket. Occasionally toss the peppers until they start blistering and getting charred. Line a rimmed baking sheet with a silicone baking mat set aside. Instructions. Choose a spot where they'll receive at least 6-8 hours of sunlight per day. Last week, though, Don sent me a note and. Recipe creator France C suggests serving with steak or salmon. The term "shishito" is a combination of "shishi," which means "lion" in Japanese, and a truncated form of "togarashi," meaning "chili pepper. Air fry at 400° F for 5-7 minutes, shaking the pan halfway through cooking. Starting from Seeds. Besides blistering, they also respond well to steaming, pan-frying, or wok cooking. And boy is it productive! It held up to our southern heat like a champ and wasn’t phased by pest or disease pressures. 20 Grilled Side Dishes That Light up the Barbecue. Then add green onion and stir-fry. Do not move it around. Quickly brush the cauliflower with your homemade stir fry sauce. Add the garlic and ginger mixture, then sauté for another minute. If you. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and. Set the timer for 8 minutes. Directions. Capsaicin is the part. ) Blistered shishito peppers: cook quickly over medium-high heat in olive oil, sprinkle with plenty of sea salt and pepper, add some vinegar. Eat right away!Heat pan on high heat. To prepare: Toss shishito peppers in olive oil and sesame oil. Add your peppers, and cook about 5 minutes, turning about halfway through and when they start to “sing” from the. Heat a large heavy skillet over medium-high heat. Add the quinoa and cook. Shishito plants will produce a ton of peppers that. Once the oven is up to temp, spin, roll or stretch the dough into a 12-inch round on the pizza peel dusted with flour. In the jar of a blender add the sesame sauce ingredients except for the salt. Banana peppers can be a substitute for shishito peppers. Continue to cook, stirring occasionally, until charred on most sides, 5 to 8 minutes. Wash and dry them, then spread them out on a baking sheet to freeze individually. In a bowl, toss shishito peppers with sesame oil until coated. Step 2: Heat avocado or another high-heat oil in a 12" large cast iron skillet over medium-high heat. Sauté the onion for 5 minutes. Start by washing and patting dry each pepper. Add the washed and dried shishito peppers to the hot skillet. Prepare the Shishito Peppers: Heat enough olive oil to coat the bottom of a large sauté pan, preferably cast iron, over medium-high heat until it’s shimmering (very hot) but not smoking. Mince the garlic. Heat about 1. Drizzle over the oil and toss until coated. Preparation. Find bell peppers, jalapeño peppers, Thai chili peppers,. Place whole peppers in a large bowl and toss with avocado oil, salt, and pepper. I pick most of my shishito peppers when the fruits are 2 to 4 inches long and still green. 5 times less powerful than the least powerful. Heat a large cast iron skillet or heavy skillet to medium-high heat. Select a time: View available times. Place a grill pan on the stovetop over medium high heat. Cook for about 6-8 minutes, tossing once halfway through. Add the soy sauce and repeat the same step. INSTRUCTIONS. 0. To remove the seeds, place the sliced peppers in a food storage container with a lid. Stir in sauce; cook 1 minute. So, if you’re prone to digestive issues, it’s best to limit your intake of shishito peppers. Transfer to platter and sprinkle with sesame seeds. Taste and adjust salt and/or lemon juice as desired. Like Spanish Padrón peppers, blistered or seared Shishito peppers are quite the popular dish!The good news is there’s a perfect pepperoncini substitute out there that’s nearly just as common. ; Creamy avocado sauce: blend ripe avocados with mayo, plain yogurt or sour cream with a dash of salt, pepper, lime juice, optional red chili flakes, and fresh garlic or garlic powder. Drizzle with honey. 1/4 tsp soy sayce.