Shishito peppers are easy to grow, love a sunny corner of the garden, and just 3 plants can yield 400 or more peppers each summer. I don’t care for super spicy food so these peppers are perfect for me (although 1 in every 20-30 are spicy, so you still have to watch out). Here is a simple way to prepare them with zesty dip and topping.
Grilling the Peppers:
- 40-50 shishito peppers
- 1-2 Tbsp EVOO
- Coarse salt
Grill over high heat in grill pan or on outdoor grill with EVOO and generous pinch or two of salt, turning frequently so all sides get exposed to heat and become slightly charred.Let rest on paper towels.
Preparing the Dip:
- 1 C plain Greek yogurt
- 1/4 C buttermilk
- 1 Tbsp horseradish, creamed
- Pinch salt
- 1/8+ C diced chives
Whisk all dip ingredients together.
Making the Topping:
- 1 Tbsp sugar
- 2 Tbsp plain Greek yogurt
- Pinch salt
- 1/8 tsp ground ginger
- Rind from 1 lemon, cut finely into ribbons
On low heat combine ingredients in small saucepan. Stir frequently. Remove from heat when slightly crispy (or before yogurt boils off). Cool on paper towels.
Serve peppers on pretty dish, sprinkle with lemon peel topping and dip on the side. Can serve while warm, or keep in fridge and serve cold the next day.