These Oven Roasted Shishito Peppers make the perfect easy and fast appetizer or side dish. Served with a creamy lemon and sriracha dipping sauce, these slightly charred and blistered peppers are utterly addictive.
Line a sheet pan with parchment paper for easier clean up.
Toss the peppers with the avocado oil directly on the lined sheet pan and season well with sea salt.
Roast on the top shelf of the oven for around 10 minutes, turning once, until the peppers are tender and starting to blister.
Meanwhile make the dipping sauce by mixing all the sauce ingredients in a medium mixing bowls.
Serve hot with lemon or lime wedges and the dipping sauce.
To Skillet Cook
Toss in oil and season the peppers as before.
Cook in a medium- hot cast iron skillet on the stovetop until the peppers are tender and starting to blister. Turn the peppers in the pan as they are cooking.
Tip! Make sure that the kitchen is well ventilated as the peppers will smoke as they are cooking!
To Grill
Toss in oil and season the peppers as before.
Heat the grill until medium-hot. Cook the peppers on the hot grill, turning once, until the peppers are tender, charred and starting to blister.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.