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!