Blistered Shishito Peppers with Tahini Dipping Sauce

5 from 5 votes

Delicious, charred peppers are paired with tangy lemon and creamy tahini sauce.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Snack

Cuisine: Japanese, Spanish

Servings: people

Cost: $5

Wash your shishito peppers and pat them dry. It's important to make sure the peppers are as dry as possible. Water and hot oil do not mix.
Start by making the dipping sauce. In a small bowl, combine tahini, lemon juice, a little bit of water, salt, and pepper. Wisk to combine. Tahini has a tendency to thicken up, simply add more water to loosen to your desired thickness. Set aside for now.
To a frying pan on medium-high heat, add 1 tbsp of olive oil. When the oil begins to shimmer, carefully add the shishito peppers to the pan.
Allow the peppers to char by not moving them around too much at first. After 1-2 minutes, shake the pan or flip the peppers using tongs. Overall, this process should take no longer than 3-5 minutes. If the oil begins to smoke, reduce the heat.
Transfer shishitos to a serving platter, drizzle with 1 tbsp olive oil, and sprinkle with flaky salt and lemon zest. Serve with tahini lemon dipping sauce and a lemon wedge.

Nutritional information is approximate.

See the recipe post above for ingredient notes and substitutions.