Fresh, tender peppers get charred to crispy perfection then dunked in a bright herb sauce! Blistered Shishito Peppers with Herb Dipping Sauce are a stunning snack that takes less than 10 minutes to prepare!
Shishito peppers. \Shi-shēt-tō\ 1. a sweet, East Asian variety of the species Capsicum annuum. [wiki] 2. Relative of Spain’s padrón peppers 3. The seems-fancy but really oh-so-easy appetizer or snack your next party or weeknight meal needs!
I’ve had shishito peppers a few times at restaurants but it wasn’t until recently that I stumbled across them at the farmers market. One of the many benefits of shopping locally and supporting small farmers is finding hidden gems like these! Since finding them a few weeks ago, I’ve bought a quart every week and eaten them the exact same way. I also did a little research and discovered that Trader Joe’s and some other grocery stores sell them in their produce section. Shishitos for all!
When asked, the farmer who grows them told us that about 1 in every 12 peppers should be spicy. Not like jalepeño, light you up, ruin your meal spicy but more like a mellow burn. BUT. I wouldn’t know, since of the hundred of these I’ve eaten, not a single one has been spicy. *shrugs*
If you were to find your mouth a little firey from a spicy pepper, don’t fear! The herb dipping sauce will cool you right down. But trust me, even if your mouth isn’t on fuego, you’ll still want to drink this stuff. I’ve been making a batch of this every week and am mildly obsessed with dipping all my veggies in it. It’s basically homemade Ranch.
When you serve shishito peppers at your next game night, your guests will think you’re a fancy-pants, world-class, well-traveled chef. You don’t have to tell them it took 10 minutes and was the easiest thing you cooked all week. Your secret’s safe with me.
Fresh, tender peppers get charred to crispy perfection then dunked in a bright herb sauce! Blistered Shishito Peppers with Herb Dipping Sauce are a stunning snack or appetizer that take less than 10 minutes to prepare!
- 1 quart (8oz.) shishito peppers
- 1 Tbs. avocado oil, or vegetable oil (optional)
- Sea salt
- 1/3 cup plain non-dairy yogurt
- 2 tbs. mayo
- ½ lemon, zest + juice
- ¼ cup dill, finely minced
- 2 tbs. parsley, finely minced
- 1 green onion, finely minced
- 1 tsp. salt
- Pinch pepper
- Make the sauce by combining all ingredients in a bowl. Refrigerate until ready to use.
- Place a large cast iron skillet over high heat and add oil, if using. Once the oil is hot (a drop of water should shizzle), toss in the peppers. Leave them undisturbed for 4 minutes.
- After 4 minutes, use tongs to check that the peppers are charred on one side. Once they are, flip and cook another 3-4 minutes. Remove to a plate and enjoy immediately with dipping sauce.