Blistered Shishito Peppers With Citrus Pesto Dip Recipes

BLISTERED SHISHITO PEPPERS WITH CITRUS PESTO DIP

Steps:

• Wash and dry peppers.
• Heat a large heavy skillet (like cast iron) to medium-high.
• Toss peppers in olive oil and add to skillet.
• Cook in batches depending on the size of your pan. Cook until blistered in a few places, then flip to blister on the other side.
• Remove from heat to a bowl. Add lemon juice and sprinkle with salt. Toss and serve.
• Blend all ingredients except oil in a food processor until well-combined.
• Slowly add oil and continue to process until combined.
• Place in a bowl for dipping.

BLISTERED SHISHITO PEPPERS

Steps:

• Salt: Remove to a bowl and sprinkle the shishito peppers with salt.
• Make balsamic glaze (Optional): Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers. *Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.

BLISTERED SHISHITO PEPPERS WITH SPICY LEMON DIPPING SAUCE

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

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.