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Blistered Shishito Peppers with Spicy Tahini Sauce Recipe

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4.1 from 9 reviews

This easy and flavorful recipe features blistered shishito peppers perfectly cooked in a cast iron skillet until tender and charred, served with a spicy, creamy shishito dipping sauce made from tahini, soy sauce, garlic, and warming spices. A delicious appetizer or snack that combines a smoky, slightly sweet pepper taste with a kick of heat in the sauce.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

Shishito Peppers

  • 8 oz shishito peppers
  • 1 TBSP avocado oil (or extra-virgin olive oil)
  • Kosher salt (or flaked salt, to taste)
  • Crushed red pepper flakes (optional, to taste)

Spicy Shishito Sauce

  • 2 TBSP tahini
  • 1.5 TBSP low-sodium soy sauce
  • 1 tsp seasoned rice vinegar
  • 1 clove garlic, minced or pressed
  • 1 tsp paprika (sweet or regular)
  • ¼-½ tsp ground cayenne pepper
  • ⅛ tsp sea salt (or to taste)

Instructions

  1. Prepare the Peppers: Wash the shishito peppers thoroughly, then rub or pat them dry with a paper towel or clean kitchen towel to remove any moisture, ensuring they blister nicely during cooking.
  2. Heat the Skillet: Place a large cast iron skillet on medium-high heat and add the avocado oil, allowing it to heat until shimmering but not smoking.
  3. Add and Coat Peppers: Add the dry shishito peppers to the skillet and stir them to coat evenly with the hot oil, ensuring even cooking and blistering.
  4. Cook and Blister: Cook the peppers, stirring occasionally every minute or so, allowing them to blister on multiple sides. Listen for sizzling and popping sounds; this should take about 8 to 12 minutes depending on desired tenderness.
  5. Season the Peppers: Once blistered and tender, sprinkle kosher salt or flaked salt over the peppers to taste. Optionally, add crushed red pepper flakes for extra heat. Remove from heat and keep warm.
  6. Prepare the Spicy Shishito Sauce: In a small bowl or container, combine the tahini, low-sodium soy sauce, seasoned rice vinegar, minced garlic, paprika, ground cayenne pepper (start with ¼ tsp and adjust to taste), and sea salt. Blend these ingredients using an immersion blender or small food processor until smooth and creamy.
  7. Adjust Sauce Heat: For a spicier sauce, add more cayenne pepper, or mix in a little sriracha or chili garlic sauce to enhance both heat and flavor.
  8. Serve: Serve the blistered shishito peppers hot with the spicy shishito sauce on the side as a dipping sauce.

Notes

  • Shishito peppers can vary in heat; about 1 in 10 are spicy. Be mindful when eating.
  • Use a cast iron skillet for best blistering results and flavor.
  • You can substitute avocado oil with extra-virgin olive oil if preferred.
  • The sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
  • Adjust the cayenne pepper quantity to suit your preferred spice level.
  • For additional flavor, sprinkle some toasted sesame seeds over the peppers before serving.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Find it online: https://dishiary.com/blistered-shishito-peppers-with-spicy-tahini-sauce-recipe/