Blistered Shishito Peppers with Zesty and Creamy Tahini Sauce
| 1 min read
Serving Amount
Ingredients
Shishito peppers, cleaned and dried
1 tbsp olive oil
1 tbsp lime juice
Salt and pepper to taste
1 garlic clove, smashed and minced
1⁄2 cup tahini (well-stirred)
3 tbsp lime juice
5 tbsp ice cold water
1 tsp cumin
5 chive sprigs, finely shopped
Salt and pepper to taste
Instructions
Step 1
In a medium bowl, toss peppers with olive oil, salt and pepper
Step 2
Heat a skillet over medium heat. When hot, add peppers until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and allow to sear. Stir and turn every 1-2 minutes to allow the peppers to get small, charred spots. Cook for about 10 minutes or until tender.
Step 3
Move the peppers to a serving dish. Lightly drizzle lemon juice over the peppers then top with salt and pepper to taste if needed. Serve with creamy tahini sauce. Do not eat the pepper stems, but the seeds are fine to consume.
Step 4
In a food processor or blender, add all ingredients except for water and chives. Add 1 tbsp of ice cold water at a time, blending in-between, until you have reached desired consistency for dipping.
Step 5
Add the mixture to a serving dish and top with chopped chives.
