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5 from 3 votes

Grilled Shishito Peppers with Yogurt Dipping Sauce

Grilled or blistered shishito peppers with a cooling dipping sauce perfect for an appetizer bite.
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Appetizer
Cuisine: American, grilled
Keyword: are shishito peppers hot, blistered shishito peppers, grilled peppers, grilled shishito peppers, how to cook shishito peppers, padron, shishito peppers, shishito peppers recipe
Servings: 4 people
Cost: $10.00

Equipment

  • Cast Iron Pan

Ingredients

  • 1 pint shishito peppers about 4 ounces, Padrons a great alternative
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

Dipping Sauce

Instructions

  • Prepare grill for direct/indirect cooking with lump charcoal. When coals hot, place 1/2 lemon over direct heat for 10 minutes, or until you see desired char marks. Then remove for dipping sauce.
  • After lemon is grilling for five minutes, preheat cast iron pan over direct heat with 1 tablespoon olive oil. The cast iron will take approximately 5 - 7 minutes to warm up.
  • In a medium size bowl toss remaining olive oil, peppers and 1/2 teaspoon salt. Place peppers into hot pan. If doing a large amount of peppers, do one pint at a time. Move pan to indirect heat if the pan is too hot.
  • Stir frequently and remove when you see blistering on the peppers. About 10 - 14 minutes. Remove and serve hot with dipping sauce. Dust with remaining kosher salt.

Dipping Sauce

  • In a small bowl combine all ingredients and stir.

Notes

Add wood chunks to lump charcoal for extra smoke flavor.
Padron peppers are a great alternative using the exact same method.