Blistered Shishito Peppers and Creamy Goat Cheese Dipping Sauce

hermodernkitchen.com
serves 2
Ingredients

• 6 ounces shishito peppers
• 2 ounces goat cheese crumbles
• 2 teaspoons lime juice
• 2-3 tablespoons milk
• ¼ teaspoon garlic powder
• 2 tablespoons roughly chopped cilantro
• ½ teaspoon kosher salt
• coarse sea salt for serving
• olive oil spray

Preparation​

1. Prepare the oven by placing an oven rack on the second to highest rung and turn the oven to broil (high broil if your oven has a high and low setting). While the oven heats, prepare the peppers and dipping sauce. (I like to blister the peppers in a frying pan with olive oil).
2. Prep the Peppers: Rinse the peppers and pat dry with a paper towel.
3. Lay the peppers out in a single layer on a large baking sheet.
4. Lightly spray the peppers with olive oil and set aside while you make the dipping sauce.
5. For the Sauce: Place the goat cheese, lime juice, garlic powder, ½ teaspoon salt, cilantro, and 2 tablespoons of milk in the food processor.
6. Processor everything for 10-15 seconds until combined.
7. Scrape down the sides and continue to process in 10-15 second increments until the cilantro lightly specs the sauce.
8. If you need the sauce to be a bit thinner, add the 3rd tablespoon of milk and process again for 10-15 seconds.
9. Cook the Peppers: Once the sauce is made, place the peppers in the oven on the 2nd highest rack near the broiler and broil on high for 3-5 minutes.
10. As you begin to broil the peppers, you may hear popping, and that's okay.
11. After 3 minutes, lightly shake the pan, moving the peppers around the pan then close the oven door and cook another 30 seconds. Continue to shake the pan every 30-60 seconds until the peppers have blistered.
12. Once cooked, remove the peppers from the oven and immediately sprinkle with sea salt.
13. Serve immediately with dipping sauce on the side.

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