Food/ Sides, tapa-tizers + snacks/ Vegetarian

Roasted Shishito Peppers With Sriracha Soy Dipping Sauce

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.

Roasted Shishito Peppers + Sriracha Soy Dipping Sauce | Killing Thyme

Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.

Roasted Shishito Peppers + Sriracha Soy Dipping Sauce | Killing Thyme

5 from 2 votes
Print

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.

Course Appetizer, Snack
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Author Killing Thyme

Ingredients

Shishito Peppers

  • 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

Instructions

Roasting the peppers

  1. Pre-heat your oven's broiler to high and arrange the top rack to sit about 5 inches from the broiler.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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).

Dipping Sauce

  1. In a small bowl, mix all of the ingredients together and stir until well blended. Garnish with sesame seeds.

Recipe Notes

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.

Roasted Shishito Peppers + Sriracha Soy Dipping Sauce | Killing Thyme

You Might Also Like

6 Comments

  • Reply
    Sharon
    August 24, 2018 at 5:59 pm We grew these peppers for the first time this summer. This recipe was perfect and exactly what we were looking for!!
  • Reply
    kelly feyler
    August 10, 2018 at 8:04 am just cooked up my first harvest from the garden YUM !! Your recipe was easy to follow thanks, the dipping sauce was great, I'll be using that for many different things. i agree the picture is stunning
    • Reply
      Killing Thyme
      August 10, 2018 at 8:30 am Hi Kelly! Thanks so much for the awesome feedback! I'm so so glad you loved these. I was just eyeing the shishitos at Whole Foods yesterday—you're so lucky you have them right in your garden! Nothing like being able to enjoy your own bounty :)
  • Reply
    Natalie Browne
    September 10, 2017 at 1:39 pm Love, love, love this recipe!!! Although I love the little dip recipe, too, I think the simplicity in just broiling the peppers with salt and oil is what I like most. The pics are beautiful!!
  • Reply
    Nicole
    September 8, 2017 at 11:23 am What stunning pictures! The red and green really pop. I'm a huge fan of all peppers, mild and hot, so this is something I'll have to make soon.
  • Reply
    Nidhi Patel
    September 8, 2017 at 10:51 am Oh my they look delish, I have had them the very first time in Barcelona. I am surely going to try making this. Thank you.
  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: