Grilled Shishito Peppers (Whole30 recipe)
I am too excited about this recipe - it's 100% authentic, unplanned, and really created in the moment, which I love, because I think sometimes we can over-think food when it comes to creating recipes.
Our local farmers market starting doing a midweek, 5-8p popup so we decided to stop by and grab some produce after work. We got a lesson on all types of tomatoes (including the giant heirloom ones that are perfect for slicing and eating like toast!) sampled some kraut and kimchi, took shots of tom kha soup (holy yum!) and found an awesome new local grass-fed beef supplier. My favorite find of the night was some fresh, locally grown shishito peppers. I've had them before but from the grocery store or at a restaurant and LOVE them, so needless to say, we bought a hefty bunch. The thing I love about shishito peppers is that they're not very spicy. One in each bunch might have a little more kick, but overall, they're mild and pleasant to chomp on like you would any other veggie.
We came home and knew we had to have them with dinner and I'd just gotten my hands on the new Primal Kitchen Lemon Turmeric dressing and I knew the two would be a fun pair. This is a great Whole30 recipe since it's just peppers and Whole30 Approved dressing. They're also keto friendly, if you watch the portion size.
Here's how to make it
1 bunch of shishito peppers
salt to taste (I prefer flake salt here)
1 tsp sesame seeds or hemp seeds
You can easily make these in the skillet with a little oil, but I loved making these on the grill. I used a wire rack (like you might for the oven) over my grill to help the shishitos from not falling through the grill cracks.
Place shishito peppers, raw, with stems and all, on the grill, cooking over medium heat until charring and blistering.
Remove from heat and toss with 1-2 Tbsp dressing.
On the stovetop, slightly brown your sesame seeds then toss on peppers, finishing with some salt.
That's it! Such a simple and satisfying side that you'll now be craving year round.