roasted shishito peppers
Serves: serves 3-4 as an appetizer
  • 2 heaping cups shishito peppers (or padrone peppers)
  • drizzle of olive oil
  • salt
  • toasted sesame seeds
sesame peanut sauce:
  • ¼ cup creamy peanut butter
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce (to taste)
  • juice of 1 lime
lemon-basil yogurt:
  • ½ cup greek yogurt
  • 1 tablespoon olive oil
  • big squeeze of lemon
  • small handful of basil
  • a few chopped chives
  • salt & pepper
  1. Peanut Sauce: In a small bowl, stir together the ingredients for the peanut sauce. Taste and adjust. Depending on the thickness of your peanut butter, you may have to add a bit of warm water to thin it out.
  2. Yogurt Sauce: In a food processor, blend together the ingredients for the yogurt sauce. (alternatively, you can very finely chop your herbs and stir everything together in a bowl).
  3. For the Shishitos: Wrap the peppers in foil with a bit of olive oil and salt, and roast in a 450 degree oven for 5-7 minutes. Open the foil, turn the heat up to broil, and continue roasting for another 2 minutes, or until they begin to blacken and blister.
  4. Serve hot. Sprinkle with sesame seeds and serve with dipping sauce(s).
Find shishito peppers at your farmers market summer through fall, depending on your area. Or at most asian markets.

Both dipping sauces make more than you will use for this amount of peppers. Chill and use later in the week as veggie dips, sandwich spreads, or thin the peanut sauce and toss with noodles.
Recipe by Love and Lemons at