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
Author: Jeanine Donofrio
Serves: serves 3-4 as an appetizer
Ingredients
- 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
Instructions
- 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).
Notes
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.
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.
We love pimientos de padrón 🙂
They actually also go very well which onion bread and lemon
Well, this is my first visit to your blog! Your blog provided us valuable information .You have done a marvelous job
awesome! sounds delicious. also try with honey garlic soy sauce:
http://bohobrass.blogspot.com/2014/09/honey-garlic-shishito-peppers-edamame.html
We just tried this recipe. The roasted peppers were fabulous and so easy to make, and both sauces were amazing! Thanks so much for sharing this!
so glad you liked them! I just love shishitos 🙂
I just got a basket of these from my local “to my door” organic veggies & fruits co-op. My teenage age daughter and I are excited to try this recipe for this new fun food. Thanks!
I love Shishitos. I have yet to try them with dipping sauces, just sea salt and lemon. I posted a blog post on my home grown Shishitos because they’re that ridiculously good.
http://www.squarefootgardener.com/2013/07/19/shishito-pepper-harvest-2/
So delicious. I’m jealous you can find these – they’re super hard to find in Boston I fear… Thanks for sharing the recipe! If I track them down, I’ll be back…
They are one of my favorites too – and tonight we harvested our own from the garden for the first time and cooked them up! Yum.
I love the recipes for the sauces you included. I’ll definitely be trying those out soon. I’m pretty sure the peppers in my garden will need to be picked tomorrow.
I love shisitos! I grabbed a basket at JBG last weekend too.
I love them too! My husband and I had them for the first time last summer at an amazing new restaurant in Kennebunkport Maine called “Earth”. They were little tiny ones that were from a local organic farm. We asked how they were prepared and it was simply a toss of olive oil and a sprinkle of salt and under the broiler for a minute or two. We instantly fell in love! Thanks for reminding me – I’m going to go out and buy some. And I love the idea of those yummy dipping sauces to serve along side.
Lisa
we started eating them last summer at restaurants too… they were suddenly everywhere! I was surprised to learn how easy and foolproof they were to make at home.
these look amazing! is it 1/4 c., not tsp. of peanut butter?
yes… thank you for pointing that out, just fixed it!
They look so good. I’ve never tried them before.
Very nice pictures.
Whoa!! I have never seen these before, but they look awesome! I love all the dipping sauces!
These peppers are loaded with vitamins A and C so a great healthy appetizer or snack or light lunch or . . . anytime. The sauces look fantastic. I will be on the lookout at the farmers’ market this weekend for sure! Thanks!
I love shishito peppers! We had them as an appetizer at Nobu here in LA and they served them with lemon wedges. I just picked up a few baskets at the farmers market today so I think that I will try them with the sesame and dipping sauces. Thanks for sharing.:)
The peppers look like a great savory snack, especially with that sesame peanut sauce!! Must try this.