I had these as an appetizer at a restaurant this weekend and was obsessed with them. The actual appetizer used shishito peppers, but I switched to mini sweet peppers in a pinch. Any pepper will do! The shishito peppers were fun though, because they had a mild heat, and every 1 in 10 are a pop of high heat. I baked mine because it was easy and I was roasting a bunch of things that day, but the actual recipe calls for a screaming hot pan (see below). They make a great, healthy snack! The tahini sauce was WAY better in the restaurant, as it was nutty and sweet with a hint of soy and garlic, but this recipe used too much vinegar. I'll keep trying to modify it, but for now, here's the
recipe below:
Ingredients:
2 tbsp. tahini
2 tbsp. hot water
2 cloves garlic
1 tbsp. agave
3 tbsp. red wine vinegar
2 tbsp. sesame oil
Kosher salt
12 oz shishito peppers
2 tbsp. vegetable oil
Directions:
1. Blend the top 6 ingredients until smooth, salt to taste.
2. Bring a heavy pan or skillet to smoking hot, add the oil and peppers, stirring often for about 2 min until blistered on each side and slightly softened.
3. Top with flaky salt and dip in sauce.
