Shishitoooooo. It’s fun to say. Have you tried these guys yet?
Shishito peppers have been VERY popular at our house this summer. They are ridiculously easy to make, and totally addictive. We served them as an appetizer at a few barbecues we hosted and they were a hit. And they have started to appear regularly on the menu at our frequent “happy hour at home” nights. Don’t be afraid of these little peppers – they are mostly very mild – although they say that every one in ten peppers has a spicy kick. Once you tell this to everyone at your party, they loooove it when they get the spicy one.
There are several ways to prepare the peppers, but I think the key factor here is to use a cast iron skillet if you can. You want your skillet to be blazing hot to get the peppers nice and charred. I have made these in the oven, on the stove top and on the grill. They always turn out great, but I think that on the grill or in the oven turns out just slightly better than on the stove top.
I make a super quick and easy yogurt dipping sauce to serve with these. The yogurt compliments the spice of the peppers nicely.
This recipe includes directions for oven roasting, but as I mentioned above, you can also make them on the grill or on your stove top. For the grill, just heat your cast iron skillet on the grill until very hot and then follow the same method below. I have a small, rectangular cast iron skillet like this one that works perfectly on the grill, but you can also just use a regular cast iron skillet. For the stove top, heat your skillet over high heat until very hot and follow the same method.
|Blistered Shishito Peppers with Garlic Lemon Yogurt Dip|| |
- Shishito Peppers, 6 oz
- Canola Oil, 1 TBSP
- Kosher Salt
- Nonfat Greek Yogurt (I like Fage), ¼ cup
- Lemon Juice, 1 TBSP (about half a lemon)
- Garlic, 1 small clove,
- Very finely mince or grate 1 small garlic clove (I used my garlic press).
- Mix the minced garlic with the lemon juice, and allow to sit for at least 10 minutes. This tempers the harshness of the garlic.
- Mix the garlic and lemon into the yogurt
- Move the rack in your oven to the top position, just under the broiler. Place your skillet in the oven and turn on the broiler to heat up the skillet.
- In a bowl, toss the peppers with canola oil and salt to taste (I used ½-1 tsp)
- When the skillet is very hot, carefully remove from the oven and pour the peppers into the skillet. Put the skillet back into the oven and allow the peppers to roast without moving them for about three minutes. When they have started to take on a nice char, stir the peppers. Continue cooking and stiring about every one to two minutes until they are blistered, for a total cooking time of about six minutes.
- Remove from oven, transfer to a serving dish, sprinkle with more salt if desired and serve with dipping sauce.
Recipe from The Kitchn
Have you ever tried shishito peppers? What do you think of them?
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!