There’s something unique about shisito peppers – most are mild but every tenth one or so is hot. There’s no way to tell which ones are hot by looking at them so you just take your chances. I learned that sunlight and other environmental stresses contribute to making some shishito peppers hot. While I am not a fan of hot peppers, but I love these. Usually when you get a hot one, it’s not too hot.
Back in 2015 when I shared a post for Grilled Shishito Peppers they were not readily available. Over the years I have seen them occasionally at our local Growing Roots Farmers Market in Malvern, PA. I recall one produce stand sold them and had bred out the hot ones so they were all mild. Half the fun of enjoying these peppers is not knowing what you’re going to get. Ed was always suspicious as it wasn’t until recently did he ever get a hot one.
These peppers are easy to cook on a grill. I’ve been roasting them in the oven the last few times I’ve made them since it’s still winter and has been cold. They cook up quickly and are fine served at room temperature as an appetizer. They also go well with grilled meat.
While they are fine on their own for an appetizer, they also pair well with dipping sauce. This healthy sauce (Greek yogurt is the base) is easy to make and also packs a bit of heat, so even the mild peppers are hot. Of course, you can adjust the amount of Sriracha sauce you add.
How daring are you? Are you willing to take a chance getting a hot pepper?
| Roasted Shishito Peppers with Spicy Yogurt Sauce | Print |
- 1 pound shishito peppers
- 1 tablespoon olive oil
- Flaky sea salt, such as Maldon
- ½ cup (~ 5 ounces) fat-free Greek yogurt
- 1 garlic clove
- 2 teaspoons lemon juice
- 1 tablespoon ketchup
- 1 teaspoon hot sauce (such as Sriracha) - adjust amount to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- Preheat the oven to 450°F.
- Wash and dry peppers and place in a large bowl.
- Toss with about a tablespoon of olive oil (enough to coat lightly).
- Place peppers on a cookie sheet in one layer. Roast for 8 minutes and toss peppers. Roast for another 5 to 7 minutes until soft and blistered. They will deflate when you remove them from the oven.
- Transfer peppers to a platter and sprinkle with flaky sea salt.
- Serve warm or at room temperature.
- Place Greek yogurt, garlic, lemon juice, ketchup, hot sauce, smoked paprika and salt in the bowl of a small food processor. Process until smooth. Taste and add more lemon juice, hot sauce and/or salt if needed.
- Transfer to a small bowl, cover and refrigerate until ready to use.
* Sauce can be made the day before. Stir before serving.
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