I discovered shishito peppers when a recipe didn’t quite go my way. I needed some poblano peppers to make some jackfruit poblano tacos from the amazing Lauren Toyota at Hot for Food. So I went to Trader Joe’s because their jackfruit is bomb, but they had no poblanos. Just jalapeños and shishito peppers.
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I knew jalapeños would be too spicy for my mild-taste-bud-family so I snatched up the shishito peppers in hopes that they may taste the same. They didn’t but they worked. The recipe called for blistering the peppers and once I did that, I knew I had something good on my hands.
What’s So Great About these Shishito Peppers?
From the amazing scent coming from the kitchen I knew there weren’t going to be any peppers in the recipe I was trying out. Blistered shishito peppers are delicious. When their skin blisters they shrivel up into these little flavor bombs. I think I single handedly ate about a pound of them with no ragrets.
One thing they were missing was a creamy cooling dip with a little zip. So I whipped together a Sriracha cream sauce that is so great drizzled over these peppers. Or you could artfully spin the sauce onto a plate with a turntable if you are extra. But that isn’t necessary and only matters if you’re trying to impress your friends. Which I always am.
- 6-8 oz shishito peppers
- olive oil
- 1 c raw cashews
- 1 T lime juice
- 1 t apple cider vinegar
- ½ c water
- 1-2 T Sriracha
- ¼ t salt or to taste
- lime zest and sesame seeds to garnish
- Preheat your oven to 400 F and line a baking sheet with parchment. Drizzle with oil and toss peppers. Season with salt and pepper and bake for about 15 minutes. The skin should look blistered and softened.
- For the sauce, add the cashews, lime juice, vinegar, water, Sriracha and soy sauce to a blender. Blend until smooth and creamy. Taste it to your liking. If it needs more spice add more Sriracha. Thin it down further if you like a thin sauce. I prefer it to a drizzling consistency.
- I like garnishing with fresh lime zest and sesame seeds. Enjoy!