2 tablespoons white miso
1 teaspoon crushed garlic
2 tablespoons mirin
1 teaspoon soy sauce
½ teaspoon toasted sesame oil
½ teaspoon Sriracha
¼ pound Padron peppers
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
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Add miso and garlic to the bowl of the food processor. Pulse to combine. Add the mirin, soy, sesame oil and Sriracha. Pulse until smooth and emulsified.
2 tablespoons white miso
1 teaspoon crushed garlic
2 tablespoons mirin
1 teaspoon soy sauce
½ teaspoon toasted sesame oil
½ teaspoon Sriracha
food processor
measuring spoons
Add the peppers to the June Pan and toss with the oil. Add the salt and pepper and toss to coat.
¼ pound Padron peppers
1 tablespoon extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
June Pan
Place the peppers on the middle shelf of the June Oven. Roast for 7 minutes, until the peppers are tender and charred in spots. June will notify you when the peppers are ready.
June Oven
Remove the peppers from the June Oven. Serve the peppers with the dipping sauce.
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