Blistered Shishito Peppers
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 here ever since 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.
While my tomato plants tanking this year makes me want to seriously cry at least I’ve got my HERBS and pepper plants to fall back to. If you’ve never heard of a shishito pepper (and honestly I hadn’t before coming across it in Austin) it’s a sweet Asian pepper with a super cool name. I mean just say it and try not to smile. I’ve taken to using it a substitute word too. You know like shizzle but shishito. I like to shake things up, what can I say.
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. MEREDITH recreated that deliciousness we originally experienced and you should absolutely check it out. I’ve made it several times already this summer and it rocks the dipping casbah.
When I made this to share with y’all (because I’m a giver) 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.
I also went with limes vs lemon. While scouting for our FOOD CONFERENCE earlier this year in Texas we noshed on Shishitos at a joint called Jaspers. They paired their shishitos with limes and it was just as loverly. Texas, gotta love that state.
Now find yourself some shishitos and get to blistering.
- 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
- Place shishitos into a bowl. Drizzle with oil. Season with salt. Toss to coat.
- Place shishitos onto a grilling tray and onto grill. Grill until peppers are softened and blistered. Flipping half way.
- WHILE peppers are blistering, into a small bowl add: cheese, milk, lime zest and juice. Whisk to combine. Add salt if desired. Set aside.