Shishito Peppers are a great summertime snack! If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one. The recipe and photos in this post come from the lovely Love & Lemons. You can find the original post here.
Roasted Shishito Peppers
Serves 3-4 as an appetizer
2 heaping cups shishito peppers (or padrone peppers)
drizzle of olive oil
toasted sesame seeds
sesame peanut sauce:
1/4 cup creamy peanut butter
1 teaspoon sesame oil
1 teaspoon soy sauce (to taste)
juice of 1 lime
1/2 cup greek yogurt
1 tablespoon olive oil
big squeeze of lemon
small handful of basil
a few chopped chives
salt & pepper
Peanut Sauce: In a small bowl, stir together the ingredients for the peanut sauce. Taste and adjust. Depending on the thickness of your peanut butter, you may have to add a bit of warm water to thin it out.
Yogurt Sauce: In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl).
For the Shishitos: Wrap the peppers in foil with a bit of olive oil and salt, and roast in a 450 degree oven for 5-7 minutes. Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.
Serve hot. Sprinkle with sesame seeds and serve with dipping sauce(s).