Blistered shishito peppers with sesame sauce

Summer is when the farmer's markets come to life in New York City. The farmstands are bursting with produce. Berries abound, peaches and plums are abundant, the tomatoes are tempting and summer squash are ripe and delicious. Last weekend, I served samples of my summery eggplant caponata with pearl couscous from  Neighborhood at my local greenmarket in Carroll Gardens and enjoyed wowing the locals with how delicious basic vegetables can be! 

When I finished, I picked up these gorgeous shishito peppers from my favourite farm stall, Lani's Farm, who never disappoint with their fresh greens, and Asian produce such as shiso leaves, young ginger and fresh turmeric. I've been snacking on shishito often lately. When I get peckish, I blister a handful and either enjoy with a pinch of sea salt, or smother them in this sesame sauce. 

This sesame sauce is very adaptable. If you can't find shishitos, smother this sauce on green beans, sugar snap peas, asparagus, snow peas, eggplant or even noodles.


Blistered shishito peppers with sesame sauce

serves 2 as a snack

gf | vg


340g (3/4 lb) shishito peppers

extra virgin olive oil

1 tbsp toasted sesame seeds (white, black or combination)

sea salt


Sesame sauce

3 tbsp tahini

2 tbso water

1 small clove garlic, minced

1 tbsp sesame oil

1 tbsp mirin

1 tsp rice wine vinegar

sea salt and black pepper


In a small bowl, whisk together the tahini and water until smooth. Add the garlic, sesame oil, mirin, and rice wine vinegar and blend together until smooth. Season with sea salt and black pepper.


Place a large skillet on high heat, add a drizzle of oil and add the shishito peppers. Cook on high heat, shaking the skillet often to move the peppers around, until blistered. Remove and place onto 

SNACKHetty McKinnon