If you have never tried Shishito peppers you are missing out! These little things are addictive and BONUS, healthy! These slim, bright green peppers are mildly spicy (with a few extra spicy ones mixed in) but when served with this cool and creamy sauce it balances it out perfectly. I often make these as an appetizer and eat them with my hubby as I finish preparing dinner. They cook up super quickly and are best hot out of the pan. Have a spare plate for the stems, that’s the only part you don’t eat.
A couple of tips for preparing your peppers: I highly reccomend using cast iron skillet. Cast iron is my absolute first choice for cooking anything over high heat. And that's what these peppers enjoy super high heat in just a few minutes will reward you with the beautiful brownish char while keeping the crispness intact. Also, wear an apron...since cooking over high heat with oil there is some serious sizzling going on.
Ingredients for the Dipping Sauce:
1 cup plain greek yogurt
2 Tablespoons Dijon mustard
2 teaspoons Sriracha sauce
3 teaspoon lime juice
½ teaspoon honey
Salt and pepper to taste (1 tsp salt, ½ tsp pepper)
Directions for the Dipping Sauce:
Mix all ingredients well and refrigerate until ready to serve.
You could also serve this sauce with onion rings or french fries or fresh cut veggies. It's SO GOOD!
Ingredients for the Peppers:
1 bag of Shishito peppers, rinsed and dried
2 Tablespoons of olive oil
1 teaspoon kosher salt and ½ teaspoon fresh cracked pepper
Juice of a lime for serving
Directions for cooking the Peppers:
Heat a cast-iron skillet over medium-high heat until HOT.
Meanwhile, toss the peppers with the olive oil and salt and pepper in a bowl.
Once the pan is HOT add the peppers and cook for about 6 minutes tossing them often until they are brown and “blistered”.
Remove from the heat and add a squeeze of lime juice and a sprinkle of flaky sea salt.
Serve hot with the Cool and Creamy Dipping Sauce (optional but delicious).