Blistered Shishito Peppers with Whipped Lemon Goat Cheese Recipe

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.

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Blistered Shishito Peppers with Whipped Lemon Goat Cheese Recipe

Perfectly blistered shishito peppers served with a side of creamy whipped lemon goat cheese for dipping.

• Author: Jessica Pinney
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Category: Appetizer
• Cuisine: Japanese

Print Recipe

★★★★★ 5 from 1 reviews

Ingredients

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

Instructions

Directions

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