BLISTERED SHISHITO PEPPERS WITH SPICY LEMON DIPPING SAUCE
Provided by Valerie Bertinelli
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet over medium-high heat.
- Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It's important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
- Transfer the peppers to a plate and continue the process if you have any additional peppers.
- Serve warm with spicy lemon dipping sauce.
- Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
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- Wash peppers under cold water. Pat dry as mush as possible to get ride of any trace of water. In a small bowl, mix soy sauce, rice vinegar, and sugar. Mix until sugar is fully dissolved. Set aside.
- In a small bowl, mix all ingredients for dipping sauce with 2 tablespoons of water. Mix until well combined and smooth. If sauce appears too thick, eyeball 1-2 tablespoons more water. Mix well and Set aside.
- Heat a heavy bottom pan or wok (such as cast iron) on medium-high heat. When wok is hot, add sesame oil, followed by shishito peppers. Cook on high heat, tossing occasionally until most peppers are blistered at multiple places. (about 2-3 minutes) Larger peppers take longer to cook than smaller ones. Once most peppers look blistered, add sliced ginger (if using) and then add soy sauce mixed in Step 1. Mix sauce with peppers quickly and then cover pan with lid for 30 seconds. Kill the heat.
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