Blistered Shishito Peppers with Zesty and Creamy Tahini Sauce 

Shanthi Appelo
Shanthi Appelo

| 1 min read

Blistered shishito peppers are appearing on menus at more hip restaurants these days, but they are very simple to make at home. Offering up vitamin A and C, and fiber, shishito peppers are a healthier dipper than chips, but more complex than cut carrots and cucumbers. The dip in this recipe is made from the Mediterranean staple tahini, a paste made from toasted and ground sesame seeds. Tahini offers up healthy fats, fiber and copper, which helps reduce blood clot formation and high blood pressure.
Serving Amount
  • Shishito peppers, cleaned and dried

  • 1 tbsp olive oil

  • 1 tbsp lime juice

  • Salt and pepper to taste

  • 1 garlic clove, smashed and minced

  • 12 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

  • 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.  

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