Blistered Shishito Peppers with Tahini Dipping Sauce
Delicious, charred peppers are paired with tangy lemon and creamy tahini sauce.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lbs Shishito peppers
- 2 tbsp Olive oil (- Divided)
- 1 tbsp Lemon zest (- To garnish)
- Flaky salt (- To garnish)
- Lemon Wedge (- To serve)
- 1 tbsp Tahini
- 1 tbsp Lemon Juice
- Water (- as needed to dilute sauce)
- Salt and pepper to taste
Instructions
- 1
Wash your shishito peppers and pat them dry. It's important to make sure the peppers are as dry as possible. Water and hot oil do not mix.
- 2
Start by making the dipping sauce. In a small bowl, combine tahini, lemon juice, a little bit of water, salt, and pepper. Wisk to combine. Tahini has a tendency to thicken up, simply add more water to loosen to your desired thickness. Set aside for now.
- 3
To a frying pan on medium-high heat, add 1 tbsp of olive oil. When the oil begins to shimmer, carefully add the shishito peppers to the pan.
- 4
Allow the peppers to char by not moving them around too much at first. After 1-2 minutes, shake the pan or flip the peppers using tongs. Overall, this process should take no longer than 3-5 minutes. If the oil begins to smoke, reduce the heat.
- 5
Transfer shishitos to a serving platter, drizzle with 1 tbsp olive oil, and sprinkle with flaky salt and lemon zest. Serve with tahini lemon dipping sauce and a lemon wedge.