Blistered Shishito Peppers with Spicy Shishito Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Small shishito peppers blistered in a hot skillet until charred, then drizzled with a spicy tahini sauce made from sesame paste, soy, vinegar, and garlic. Smoky, creamy, and with a gentle heat, they're an addictive appetizer or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 oz shishito peppers
- 1 TBSP avocado oil (or extra-virgin olive oil)
- kosher salt (or flaked salt, to taste)
- crushed red pepper flakes (to taste (optional for some extra heat))
- 2 TBSP tahini
- 1.5 TBSP low-sodium soy sauce
- 1 tsp seasoned rice vinegar
- 1 clove garlic, minced or pressed
- 1 tsp paprika ((sweet/regular))
- ¼-½ tsp ground cayenne pepper
- ⅛ tsp sea salt (or to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 422mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 14mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.