Roasted Shishito Peppers Hollandaise Sauce Recipes

BEST ROASTED SHISHITO PEPPERS

Steps:

• Preheat the broiler to High.
• Toss the peppers in bowl with the toasted sesame oil and soy sauce.
• Place the peppers in a single layer on the baking sheet. Broil for 3 to 5 minutes, then flip and broil 3 to 5 minutes more until blackened on both sides.
• Remove from the oven and sprinkle with salt, to taste.

HOW TO ROAST SHISHITO PEPPERS IN THE OVEN

Steps:

• Preheat oven to 425 F degrees. Spread shishito peppers on baking sheet, making sure they don't overlap.
• Pour olive oil on top of the peppers and then sprinkle with salt. Using a spoon, stir to completely coat the peppers with oil.
• Bake for 8 minutes, and then flip and cook an additional 2 minutes. If the peppers still aren't blistered, cook for 1 more minute and check them, repeating until they're blistered. Remove from oven and allow to cool before serving.

ROASTED SHISHITO PEPPERS + HOLLANDAISE SAUCE

Steps:

• Preheat the oven to 400 degrees
• Place the shishito peppers on a sheet plan with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss the peppers to coat them with oil, and spread them out in one layer.
• Roast for 10-12 minutes, until tender but still bright green.
• While the peppers are roasting, whisk the egg yolks, lemon juice, cayenne pepper, and 3/4 teaspoon salt together in a medium microwave-safe bowl.
• Slowly pour in the melted butter, whisking constantly.
• Microwave the mixture on high for 15 seconds.
• Remove the bowl from the microwave and whisk again. Continue microwaving and whisking in 10 second increments, just until the hollandaise mixture is thickened and smooth like mayonnaise.
• Serve the shishito peppers with the hollandaise sauce on the side for dipping.
• Enjoy!

SAUTEED SHISHITO PEPPERS

Steps:

• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

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.