SHISHITO PEPPER-PISTACHIO DIP RECIPE
The chefs at Konbi serve this creamy dip with crunchy vegetables, but we found it's also great with meat, spread on sandwiches, or thinned out and used as a dressing for salad.
Provided by Konbi, Los Angeles, CA
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
- Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
- Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture along with tofu and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
- Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.
SAUTEED SHISHITO PEPPERS
Steps:
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.
BLISTERED SHISHITO PEPPERS WITH SPICY LEMON DIPPING SAUCE
Provided by Valerie Bertinelli
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet over medium-high heat.
- Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It's important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
- Transfer the peppers to a plate and continue the process if you have any additional peppers.
- Serve warm with spicy lemon dipping sauce.
- Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
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