Blistered Shishito Peppers With Dipping Sauce
This blistered shishito peppers recipe with dipping sauce is an easy appetizer, snack, or side dish that's ready in just 10 minutes.
Ingredients
Tahini Lime Sauce
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 1 tablespoon mellow white miso
- ½ tablespoon rice vinegar
- ½ tablespoon creamy tahini
- ½ tablespoon honey
- pinch of kosher salt to taste
Shishito Peppers
- ¾ pound shishito peppers 12 ounces
- 1 tablespoon avocado oil
- splash of tamari, soy sauce, or coconut aminos
- flaky salt to taste
Instructions
- In a small bowl whisk together all the sauce ingredients. Set aside.
- Heat a large cast iron skillet over medium-high heat. While the pan heats up, wash and dry the peppers with a towel and add them to a large bowl along with the avocado oil. Toss to coat the peppers.
- Once the pan is hot, add the oiled peppers to the skillet, turning them occasionally until they're nicely blistered and lightly charred, about 7-8 minutes. In the last 30 seconds, add a drizzle of tamari, soy sauce, or coconut aminos.
- Remove the blistered shishitos from the heat and season with flaky salt. Serve with the dipping sauce and an extra bowl to discard the stems.
Notes
The sauce is adapted from my creamy lemon miso dressing recipe.