Easy Pan Roasted Shishito Peppers, a simple plant-based blistered pepper appetizer served with a spicy tahini dipping sauce that’s ready in only 10 minutes!
Wash peppers + prep pan: Wash shishito peppers thoroughly before cooking. Heat oil in a large skillet over medium heat, coating bottom of the pan completely with oil.
Roast peppers: Add peppers to skillet and pan fry until roasted and blistered, about 5 minutes. Use a spatula to move peppers while cooking to blister all sides and sprinkle with sea salt, lemon juice, furikake, or other seasonings of choice before removing from pan and transferring to a serving plate.
Spicy tahini dipping sauce: To a medium mixing bowl add tahini, soy sauce, rice vinegar, paprika, minced garlic, and salt and whisk or mix with a fork to combine. Serve on the side with roasted shishito peppers.
Notes
Notes: These grilled shishito peppers are delicious with or without sauce, so feel free to omit the sauce if desired.
Tools Needed: cast iron skillet, glass mixing bowls Prep Ahead: make spicy tahini dipping sauce up to three days ahead of time
Leftovers and Storage: charred shishito peppers are best right after roasting, however you can refrigerate them for, though we would suggest eating within two days for best texture and flavor