These little green peppers make the perfect light, low cal, and healthy snack or appetizer and take 10 minutes to make. They are a fun to eat finger food, and eating them is like a game of Russian Roulette! About 1 in 10 are spicy, all the others being very mild, and you never know when you are going to get that spicy surprise!
If you like spice, don’t fret, because I also made a flavorful creamy sriracha sauce for dipping to get your heat fix! I love spicy foods, and I have an obsession with sriracha. My fav sriracha at the moment is the Trader Joe’s brand, as its is super flavorful but not overwhelmingly spicy. I put it on everything- eggs, sandwiches, burgers, burritos, tacos, this food, and on and on.
I also love to snack! I just can’t stick to the three square meals a day program, so I am always looking for healthy, yet fulfilling snack options- and these peppers fit the bill!
Did you know that these little guys also have anti inflammatory qualities? They also have a great amount of vitamin K, vitamin B6, and vitamin C, so eat ‘em up!
Charred Shishito Peppers with Creamy Sriracha Sauce
- 1 package of shishito peppers about 24 peppers
- 1 ½ tablespoons olive oil
- ½ teaspoon of sesame oil optional
- a few lemon wedges
- generous amount of coarse salt to taste
Creamy Sriracha Sauce:
- 3 tablespoons plain greek yogurt
- 1 tablespoon rice vinegar
- 1-2 tablespoons of sriracha depending on how spicy you like it
In bowl mix the peppers with the olive oil and sesame oil and coat well.
Arrange the peppers on a pan or seasoned cast iron skillet and place on the top shelf in the oven.
One charred on top, remove the pan or skillet, flip peppers over and place back in for another minute or two, until charred on second side.
Remove from oven , sprinkle with coarse salt and serve with lemon wedges and Creamy Sriracha Sauce.
To make the Creamy Sriracha Sauce:
Combine the yogurt, sriracha, and rice vinegar in a bowl and mix well, add a dash salt and pepper if you’d like.