Sometimes you come across an ingredient that doesn’t need much primpin’; the shishito pepper is one of them.
This is the perfect pepper for anyone who doesn’t like spicy food, yet enjoys the flavor of a pepper. Shishitos are super tame; in comparison to the jalapeño on a reference scale, the typical shishito pepper is 13 to 160 times milder. HOWEVER. One out of every 10-20 shishito peppers will surprise you with some extra heat. They still don’t reach even mild jalapeño heat, but it’s enough to catch you off guard!
Anyone up for a game of ‘Pepper Roulette’?
With a simple toss in olive oil and a generous sprinkle of coarse kosher salt, these shishito peppers get the broiler treatment until slightly blistered, a little crisped, and an awful lot addicting. They make for a great appetizer or snack, and though they’re no-frills, there’s something rich about the fact that you can enjoy these bites in the simplest of forms.
Roasted shishito peppers don’t particularly need a sauce to be enjoyed, so the sauce is optional, but I’m a bit of a dip fiend; I’ll take any opportunity to whip up a creamy and dreamy dressing. This one is savory, slightly punchy, and scrumptious AF. If you’re a dippin’ maniac like myself, I definitely recommend it.
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Roasted Shishito Peppers With Sriracha Soy Dipping Sauce
These Roasted Shishito Peppers With Sriracha Soy Dipping Sauce are a perfect appetizer or snack. They're fuss-free and only take minutes to prepare.
- 2 pints shishito peppers, rinsed and dried
- 1 TBSP cooking oil see notes
- Coarse kosher or sea salt
Sriracha Soy Dipping Sauce
- 1/2 cup plain Greek yogurt
- 1 TBSP low sodium soy sauce
- 1-2 TBSP Sriracha sauce
- Sesame seeds for garnish
Roasting the peppers
Pre-heat your oven's broiler to high and arrange the top rack to sit about 5 inches from the broiler.
Place a large cast iron skillet (or baking sheet, if you don't have a cast iron skillet) under the broiler to warm it up.
Place the peppers in a mixing bowl and hit them with the cooking oil. Toss to coat. Give them a generous sprinkle of coarse salt, and toss again until evenly coated.
Once the skillet is hot enough (to test, flick a pinch of water into it and if it sizzles and evaporates upon contact, it's ready), carefully transfer the peppers into the skillet. Be careful when doing this; the pan is very hot and the peppers will sizzle on contact, which could cause the oil to spatter a bit.
Place the hot skillet with the peppers back into the oven beneath the broiler. Let them sizzle for a few moments before stirring them around so they char on the bottom. About 2.5 - 3 minutes in, carefully stir the peppers around with a spatula and allow them to cook for another 2.5 - 3 minutes, or until the peppers are mostly blistered.
Once the peppers are ready, remove them from the oven and carefully transfer them from the hot skillet to a serving plate. Give them another sprinkle of salt if you wish, and serve with a bowl of dipping sauce (optional).
In a small bowl, mix all of the ingredients together and stir until well blended. Garnish with sesame seeds.
Adapted from Kitchn.
Cooking oil: Technically olive oil isn't ideal for high-heat cooking, but like many, I'm in love with its rich flavor which pairs oh-so-well with these salty peppers. If you're not into using olive oil for high temps, opt for peanut oil or grapeseed oil.