I’ve posted these little guys before, but they’re one of my favorite summertime snacks, so I couldn’t help myself from sharing them again this year. Nearly every weekend I pick them up from JBG at the farmers market. If you’ve never had shishitos (or padrones), they’re mild… but they say 1 out of every 10 is a spicy one.
Sometimes I roast them simply – with just some soy sauce and sesame oil. This time I made a few dipping sauce options.
These sauce recipes will make more than you will need for the peppers. The leftover basil yogurt was especially good on toasted grainy bread. The leftover peanut sauce – I thinned with a splash of soy sauce and sriracha and tossed it with cold rice noodles.
roasted shishito peppers
- 2 heaping cups shishito peppers (or padrone peppers)
- drizzle of olive oil
- toasted sesame seeds
- ¼ cup creamy peanut butter
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce (to taste)
- juice of 1 lime
- ½ cup greek yogurt
- 1 tablespoon olive oil
- big squeeze of lemon
- small handful of basil
- a few chopped chives
- salt & pepper
- 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.
- 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).
- 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.
- Serve hot. Sprinkle with sesame seeds and serve with dipping sauce(s).
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.