Grab shishito peppers from our farmers markets to make this simple but tempting game-day snack. Once blistered, these smoky tender peppers are dipped in a lemon-goat-cheese dip to cool off any hot pods you may get. We use silky smooth, local goat cheese from Latte Da Dairy or Lost Ruby Ranch for an exceptional dip.
Makes 4 to 6 servings
8 ounces shishito peppers
1 tablespoon canola oil
½ teaspoon fl aked sea salt
4 ounces local goat cheese
1 tablespoon lemon juice
½ teaspoon grated lemon zest
In a large bowl, toss shishitos in oil. Lay peppers on a large baking sheet and place under the broiler. Broil peppers until they just begin to blister, about 3 minutes. Stir and continue to broil until softened, charred and blistered.
To make the whipped goat cheese, place goat cheese, lemon juice and zest in a food processor or blender. Puree until smooth and whipped. (If it’s too thick, add a tablespoon of water). Serve immediately.
MEREDITH STEELE is a recipe developer, food writer, food photographer and author of InSockMonkeySlippers.com, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for JamieOliver.com. When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.
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