Blistered Shishito Peppers with Garlic Lemon Yogurt Dip
A recipe for Blistered Shishito Peppers in the oven or the grill, using a cast iron skillet. Serve with an easy garlic lemon yogurt dipping sauce.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 2 -4 Servings
For The Peppers
- 6 ounces shishito peppers
- 1 tablespoon canola oil 1 TBSP
- kosher salt
For The Dip
- 1/4 cup nonfat Greek yogurt I like Fage,
- 1 tablespoon lemon juice (about half a lemon)
- 1 small clove of garlic
For The Dipping Sauce:
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
For The Peppers:
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 1/2-1 teaspoon)
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.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
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