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
- 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
- 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
- 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 of your choice.
photos & recipe: Love & Lemons
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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!
me too 🙂 Then one day last year I saw them at the farmers market and it was all over.
Yummm…can’t wait to try this with friends! Looks so so good. And like something I can make without messing up!
they’re SO hard to mess up 🙂
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!
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 🙂
Man oh man my mouth is watering! Can’t wait to try both of those sauces!!
thanks, hope you like!
Not usually a pepper fan but I think I’ll make an excuse this time! Can’t wait to try them out!
depending on the bunch you get they can be really mild – they say 1 out of every 10 will be a spicy one 🙂
Yummmmm, I’ve been looking for a cut-and-dry recipe for these, this looks perfect!
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.
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.
This is amazing! I love it:)
These were awesome!!!! 5 stars, will make again and again and again…..
Assuming you meant 1/4 cup on that peanut sauce recipe… making these right now and the sauce doesn’t seem right.