Blistered Shishito Peppers with Peach Sauce
EatSimpleFood.com
This easy blistered shishito pepper recipe is seared in a pan until charred and served with a cold and refreshing peach, yogurt, and ginger sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 3 (4 peppers each)
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 12 Shishito peppers
- 1 Tbsp vegetable oil or other high heat oil
- salt
Peach Yogurt Sauce:
- 1 large peach, pitted and diced
- 1 Tbsp honey
- ½ cup full fat yogurt
- ½ tsp salt
- 2 tsp ginger, minced - optional - leave it out if your shishitos are spicy.
Instructions
- Bring a medium skillet / pan (10" cast iron preferred) to high heat (nearly smokin'). Add a touch of oil to very lightly coat the pan (careful - it's a hot pan!). Toss in peppers and a pinch of salt and cook ~ 2-3 minutes per side or until blistered (~ 5 minutes total). You may need to turn down the heat once the peppers are in the pan.
- Don't crowd the pan or it will steam instead of sear (you may need to cook in batches if your pan is too small). It's tempting, but try not to stir the peppers until they develop the sear or "blister".
- Add all sauce ingredients to a blender and whirl.
- Toss peppers with sauce or add the sauce on the side for dipping. Add salt to taste. Happy Eating! Beckie
Notes
- Don't have or like full fat or Greek yogurt or watching calories? Cool, choose whatever yogurt works for you.
- Once the peppers are in the pan, you may need to turn down the heat. You want them dark and blistered but that does not mean the whole pepper should taste burnt.
- Don't have a cast iron skillet or it's just too heavy? Cool. Reduce the heat and use a non stick pan.
- If you have leftover peach and yogurt sauce, use it as a salad dressing.
- If you have a good blender there is no need to peel the peach. If you're blender isn't that good, peel the peach.