Blistered Shishito Peppers make for a delicious appetizer. 

Oh Shishito! I first had a taste of these babies in Austin a few years back at a seriously swoon worthy restaurant called Swift’s Attic. I’ve been dreaming of these peppers forever. They’ve been alluding me in my markets until now. This year when I was grabbing my garden plants there they were with a spotlight on them and the angels were singing, OH SHISHITO!

I bought 4 plants and they’re now producing like my tomatoes should be. I’m not going to complain because hello shishito peppers. Once you have a taste you’ll understand my obsession with these little green goddesses of goodness.

WHEN ARE SHISHITO PEPPERS IN SEASON? 

Peak season is during the summer and early fall.

WHAT IS A SHISHITO PEPPER? 

Shishitos are small, bright, flavorful sweet chilies with typically a mild spiciness. Noting that about one in every ten can be hot. 

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We like them on the grill or GRILL PAN, tossed with a little GRAPE SEED OIL (you’ll want to use an oil with a high tolerance to heat because GRILL) and a sprinkling of kosher salt. The kicker is the dipping sauce. Swift’s Attic served theirs with a goat cheese dipping sauce. 

When I made this to share with y’all I didn’t have any goat cheese handy. What’s a girl to do when she doesn’t want to go to the store? Go with what she’s got on hand. Which for me was  Kerrygold’s Dubliner Cheese Wedges. They’re soft and creamy spreadable wedges. I had a feeling they would work like a charm. They did, giving me yet another way to enjoy them besides spreading them onto crackers or making a most awesome shortcut stove top make and cheese.

MORE DELICIOUS APPETIZER RECIPES TO TRY

If you’re feeling inspired by this shishito pepper recipe, you’ll love these other risotto recipes:

• ARANCINI
• PROSCIUTTO WRAPPED CANTALOUPE
•  

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Blistered Shishito Peppers

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Blistered Shishito peppers.

Ingredients

• 1 pound shishito peppers
• 1 tablespoon grapeseed oil
• kosher salt
• 5 ounces soft cheese
• 3 tablespoons whole milk
• zest from 1 lime
• 1 tablespoon fresh lime juice

Instructions

1. Place shishito peppers into a bowl. Drizzle with oil. Season with salt. Toss to coat.
2. Place shishitos onto a grilling tray and onto grill. Grill until peppers are softened and blistered. Flipping half way.
3. WHILE peppers are blistering, into a small bowl add: cheese, milk, lime zest and juice. Whisk to combine. Add salt if desired. Set aside.

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