Manganji Peppers with Miso-Maple Glaze

A light miso glaze clings to pan-charred long peppers without hiding their flavour.

Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.

Ingredients

• 350 g Manganji peppers, halved and seeded
• 1 tbsp neutral oil
• 1 tbsp white miso
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tbsp water
• 1 tsp sesame seeds

Method

1. Mix miso, syrup, vinegar and water until smooth.
2. Heat oil in a skillet. Cook peppers 8–10 minutes, turning, until tender and charred in patches.
3. Lower heat, add glaze and toss for 1 minute. Scatter sesame and serve.

Storage

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.

Grow the main ingredient

Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.

Shop seeds: Manganji Pepper

What to cook next

• Biquinho Whipped Feta with Lemon and Parsley
• Zebrange Mango Salsa for Black Bean Tacos
• Roasted Habanada and White Bean Dip

Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.