Shishito Peppers with Tahini-Lemon Dipping Sauce
These mild, thin-skinned peppers are addicting once blistered in a hot pan and served with a umami-rich, lemony dipping sauce.
Ingredients
- 8 oz shishito peppers
- ¼ cup tahini
- ¼ cup neutral oil, such as canola
- 1 lemon, zested and juiced
- 1 garlic clove
- 1 tbsp maple syrup
- cold water, as needed
- flaky sea salt
- togarashi, for garnish (optional)
Instructions
- Make the sauce by blending tahini, garlic, maple, lemon and oil in a food processor until smooth. Season with salt and pepper and add enough water to thin to desired consistency.
- Heat a cast iron over high heat. Toss the shishitos in a bowl with a little bit of canola oil (only enough to lightly coat).
- Add peppers to the hot pan in a single layer (work in batches if necessary as to not overcrowd the pan). Blister them on all sides, turning occasionally with a pair of tongs. Remove and season with flaky sea salt.
- Serve with dipping sauce and dusted with togarashi (if desired).
Shishito Peppers with Tahini-Lemon Dipping Sauce
These mild, thin-skinned peppers are addicting once blistered in a hot pan and served with a umami-rich, lemony dipping sauce.
Ingredients
- 8 oz shishito peppers
- ¼ cup tahini
- ¼ cup neutral oil, such as canola
- 1 lemon, zested and juiced
- 1 garlic clove
- 1 tbsp maple syrup
- cold water, as needed
- flaky sea salt
- togarashi, for garnish (optional)
Instructions
- Make the sauce by blending tahini, garlic, maple, lemon and oil in a food processor until smooth. Season with salt and pepper and add enough water to thin to desired consistency.
- Heat a cast iron over high heat. Toss the shishitos in a bowl with a little bit of canola oil (only enough to lightly coat).
- Add peppers to the hot pan in a single layer (work in batches if necessary as to not overcrowd the pan). Blister them on all sides, turning occasionally with a pair of tongs. Remove and season with flaky sea salt.
- Serve with dipping sauce and dusted with togarashi (if desired).