Roasted Shishito Peppers Recipe

Make the crema

In a small bowl, whisk together sour cream, Greek yogurt, fresh lime juice, lime zest, honey, minced garlic, salt, and black pepper until smooth and homogenous. Taste and adjust lime or salt as needed. Cover and chill while you roast the peppers to let flavors meld (at least 10 minutes).

Prepare peppers

Rinse and thoroughly dry shishito peppers. Trim any long stems if desired, leaving most of the stem intact for handling.

Toss with oil and seasoning

In a medium bowl, toss the dried peppers with 1½ tablespoons olive oil, 1 teaspoon chili-lime salt, ½ teaspoon fresh lime zest, and 1/4 teaspoon coarse sea salt until evenly coated.

Roast / blister peppers

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–3 minutes). Add the peppers in a single layer (they may blister more if not overcrowded). Allow peppers to char and blister undisturbed for about 2–3 minutes, then toss or shake the pan and continue cooking 2–3 minutes more until most pods are blistered and soft but still vibrant green. Total cooking time ~5–8 minutes. Alternatively, roast under a broiler on a sheet pan for 6–8 minutes, turning once, until blistered.

Finish peppers

Transfer blistered peppers to a serving bowl. Immediately sprinkle the extra ¼ teaspoon chili-lime salt and the optional toasted sesame seeds over the hot peppers; toss gently to coat so the seasoning adheres.

Arrange the blistered shishito peppers on a platter with a small bowl of chilled lime crema for dipping. Garnish with lime wedges alongside. Serve hot; instruct guests to squeeze a little lime over peppers before dipping if desired.