Shishito peppers just might be my favorite summertime appetizer. They seem fancy because they’re on so many restaurant menus these days, but really, they couldn’t be easier to make! Toss them with a little olive oil, salt & pepper, and roast them until blistering. You can stop there (maybe toss them with a little soy sauce), or make one of the simple dipping sauces below. Beware, as you eat these little guys… their flavor is mild, but every now and then you might get a hot one that will knock you off your chair.

Roasted Shishito Peppers

serves 3-4 as an appetizer

Ingredients:

  • 2 heaping cups shishito peppers (or padrone peppers)
    (find them at your farmers market summer through fall, depending on your area. Or at most asian markets).
  • drizzle of olive oil
  • salt
  • toasted sesame seeds

sesame peanut sauce:

  • 1/4 teaspoon creamy peanut butter
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce (to taste)
  • juice of 1 lime

lemon-basil yogurt:

  • 1/2 cup greek yogurt
  • 1 tablespoon olive oil
  • big squeeze of lemon
  • small handful of basil
  • a few chopped chives
  • salt & pepper

Instructions:

  1. 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.
  2. 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).
  3. 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.
  4. Serve hot. Sprinkle with sesame seeds and serve with dipping sauce of your choice.

photos & recipe: Love & Lemons

 

18 comments
  1. 1
    Camille Styles | June 27, 2013 at 11:04 am

    I cannot WAIT to make these… when I see shishitos on a restaurant menu, my decision is made, so I have a feeling they’re going to be my new go-to appetizer to make at home. Thanks Jeanine!

    Reply
    • Jeanine Donofrio | June 28, 2013 at 9:07 am

      me too 🙂 Then one day last year I saw them at the farmers market and it was all over.

      Reply
  2. 2
    Jennifer Berke | June 27, 2013 at 1:05 pm

    Yummm…can’t wait to try this with friends! Looks so so good. And like something I can make without messing up!

    Reply
  3. 3
    Jennifer Rose Smith | June 27, 2013 at 1:06 pm

    Jeanine! I’m so glad you posted this recipe. I’ve been on a kick of ordering these at restaurants here in Austin — they have great ones at Fino. Anyways, I thought it seemed like something I might be able to make myself at home. Now that I have your instructions I’m definitely going to give it a try!

    Reply
    • Jeanine Donofrio | June 28, 2013 at 9:11 am

      oh I’ve never tried them at Fino, although I think I’ve had them everywhere else in this town! Let me know how they work out for you at home 🙂

      Reply
  4. 4
    Katherine | June 27, 2013 at 1:23 pm

    Man oh man my mouth is watering! Can’t wait to try both of those sauces!!

    Reply
  5. 5
    allisonnicoleignacio | June 27, 2013 at 1:29 pm

    Not usually a pepper fan but I think I’ll make an excuse this time! Can’t wait to try them out!

    Reply
    • Jeanine Donofrio | June 28, 2013 at 9:14 am

      depending on the bunch you get they can be really mild – they say 1 out of every 10 will be a spicy one 🙂

      Reply
  6. 6
    lizmcavoy | June 28, 2013 at 9:08 am

    Yummmmm, I’ve been looking for a cut-and-dry recipe for these, this looks perfect!

    Reply
  7. 7
    Capella | June 28, 2013 at 10:42 am

    Every time I see these on a menu I order them and I live for the hot ones! I very rarely see shishito peppers at the market, but when I do I snach them up and fry them simply with a little oil and salt.

    Reply
  8. 8
    sherry | June 30, 2013 at 3:02 pm

    We grow them in the garden. After roasting them (coated with olive oil) I dress them with a sauce made from: soy sauce, fresh grated ginger, tiny bit of honey and a few drops of toasted sesame oil. Yum.

    Reply
  9. 9
    madscar | July 3, 2013 at 3:26 am

    This is amazing! I love it:)

    Reply
  10. 10
    maryann1574 | June 26, 2015 at 9:11 pm

    These were awesome!!!! 5 stars, will make again and again and again…..

    Reply
  11. 11
    Eli | September 16, 2019 at 5:09 pm

    Assuming you meant 1/4 cup on that peanut sauce recipe… making these right now and the sauce doesn’t seem right.

    Reply
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