Shishito Peppers are originally from Asia. They have thin skin and a smokey/sweet flavor.
In Spain, it is not uncommon for these to be served as tapas or even street food. In Japan, they are a favorite at establishments called “izakaya”, places where people gather to drink and snack. In the US, they are mostly seen at farmer’s markets or served at farm-to-table restaurants.
I got the peppers for this recipe in my last Farm Fresh To You delivery. I have also heard that Trader Joe’s started carrying them this year.
I cooked one pint for Janette and I as an appetizer and we devoured them in 2 minutes flat. They’re so simple, yet bursting with flavor and the whipped lemon goat cheese just takes it to the next level.
1 pint shishito peppers
1 tablespoon oil (I used Sesame)
1/2 teaspoon kosher salt
4 ounces goat cheese
2 1/2 tablespoons milk
1 tablespoon lemon juice
grated zest from 1 lemon
Preheat your grill on high-heat. You need it pretty hot to blister these little guys.
In a large bowl, combine the oil and salt. Add the shishito peppers and toss. Set aside.
In a food processor, combine goat cheese, milk, lemon juice, and lemon zest. Mix until well combined and cheese has a “whipped” texture. (1-2 minutes.) Put in a bowl for serving.
Place your coated peppers on the grill. Cook for about 3 minutes then flip. Cook another 3 minutes or until peppers are softened and blistered. Remove from grill.
Serve peppers warm, alongside the whipped goat cheese. Enjoy!
Recipe adapted from: In Sock Monkey Slippers