This recipe for Blistered Sesame Shishito Peppers is an easy snack or side dish that you can make in a snap! It's vegan and gluten-free!
Greetings from Europe! By the time you all are reading this, that is where I will be! Follow along on my European adventure and see where we are going on Snapchat -> @WhitneyReist. I've been planning this trip for MONTHS now and will be sharing more about the planning/packing process in the weeks ahead.
Does it ever seem like life seems to get super hectic before a big trip? That's what happened for me last week - I lost my glasses (never found them - BOO!), did two cooking events, painted my kitchen, hosted my in-laws and celebrated Ryan's AND my birthday - all in the same week! Whew was I tired! Thank goodness for 2 days in Kansas City to catch up on blog stuff in a hotel room while Ryan attended a conference. During our travels I'm only planning on posting twice per week instead of three times. I hope that's ok with you all - I'm sure you are busy too with graduations, exams, and getting ready for summer to start!
This super easy, super flavorful recipe for shishito peppers was one that I threw together for a side dish while we hosted Ryan's parents for the first time ever in our new home. I learned of these punchy little peppers from my friend Trader Joe. Do you know him too? He's the best. All you need to do these babies is give them a quick blister in a cast-iron skillet, then splash on a little sesame oil, lime juice, and a sprinkle of sea salt and sesame seeds. Voila! You've now got a platter of smokey peppers perfect for a tapas night/side dish/appetizer/antipasto platter or however you fancy to serve them.
What are your plans for summertime? Let me know in the comments section below! In the meantime, if you make this super easy recipe, I'd love to see a picture on Twitter or Instagram - just tag @sweetcayenne5. You can also follow my once per week newsletter for more great recipes.
Blistered Sesame Shishito Peppers
- Heat a cast iron skillet over medium-high heat. Add the olive oil, then the peppers. Be careful, as they will pop and sputter a bit!
- Blister the peppers for 2-3 minutes on one side before flipping and blistering for another 2-3 minutes on the other side.
- Remove from heat and add the sesame oil, seeds, lime juice, and sea salt. Toss to coat and serve hot!
- Leftover peppers can be refrigerated and make a great sandwich or taco topping!