like a blistered shishito in the sun
Blistered shishitos are one of the best (and tastiest) finger foods you could find. All they need is a little oil and salt, plus a cooling garlicky yogurt sauce for dipping. It’s the perfect snack or appetizer for the final sizzling days of summer, and did I mention that they come together in less than 15 minutes?
⟶ the recipe
blistered shishitos with yogurt dipping sauce
ingredients
2 pints of shishito peppers
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 cup Greek yogurt
1 tablespoon fresh lemon juice
1 clove of garlic, minced
Flaky sea salt
Prep time
10 minutes
Cook time
5 minutes
Total time
15 minutes
Serves 4 as a starter
instructions
Wash and dry the shishito peppers. In a large bowl, toss peppers with olive oil and a couple cranks of black pepper.
Place a large cast-iron skillet over high heat. Once the pan is hot and smoking, place shishitos on the pan in a single layer. Cook them for about 3 minutes, until crackling and blistered on one side.
Flip shishitos with a pair of tongs and blister the other side for another two minutes. Remove from heat, and transfer shishitos to a bowl or platter.
In a medium bowl, whisk together the yogurt, lemon juice, garlic, and salt and pepper to taste. Transfer to a dipping bowl.
Sprinkle the shishitos with flaky sea salt to serve.
⟶ recipe notes
- Shishito peppers are a beautiful, bright green type of pepper that are super plentiful in my neck of the woods in late summer. They’re delicious cooked or raw, but one of my favorite ways to enjoy these pepps are by blistering them and eating them right off the stem
Shishitos are mostly mild, but once in a while (I’ve heard 1 in 10 or 20?) can be hot. It’s like playing pepper roulette!
⟶ modifications
- There are many different types of sauces you can use for dipping the shishitos. I prefer a yogurt sauce, because it’s nice and creamy and will cool down your mouth if you do get a hot pepper
- To make the yogurt sauce, you can also use regular yogurt or sour cream. If you go that route, the sauce will definitely be a bit runnier, as Greek yogurt gives it a thicker consistency
⟶ make it ahead
- If you buy fresh shishitos, they will actually stay fresh in the fridge for up to 2 weeks and are best kept in a brown paper bag in the crisper drawer, however I would recommend enjoying them sooner if you can
- You can make the yogurt sauce ahead of time and store it in the fridge until ready to use. It will also keep in a tightly sealed container for up to 5 days after making it
