Shishito Peppers, Greek Yogurt, Tahini, Sesame
Best for: A light, lively appetizer between richer party dishes.
Blistered shishitos give the New Year’s Eve spread something green and a little unpredictable. Cool sesame-lime yogurt makes a creamy landing spot for the occasional hotter pepper.
Grill: Direct high heat at 450°F with a preheated grill basket. Equipment: Grill basket, tongs, mixing bowl, serving plate.
Ingredients
8–10 Minutes Total: 18–20 Minutes.
- 12 oz shishito peppers, washed and completely dried
- 1 tablespoon neutral oil
- 1/4 teaspoon fine table salt
- 3/4 cup plain Greek yogurt
- 1 tablespoon tahini, stirred smooth
- 1 tablespoon fresh lime juice
- 1/2 teaspoon finely grated lime zest
- 1 teaspoon honey
- 1/8 teaspoon fine table salt, for the sauce
- 2 teaspoons toasted sesame seeds
Directions
Preheat the grill and basket to 450°F. Leave pepper stems intact for easy handling and dry the peppers well after washing.
Stir yogurt, tahini, lime juice, lime zest, honey, and sauce salt until smooth. Refrigerate until serving.
Toss peppers with oil and their 1/4 teaspoon salt immediately before grilling.
Spread peppers in the hot basket in a mostly single layer. Grill for 8–10 minutes, tossing every 2 minutes, until blistered in spots and softened without turning limp throughout.
Spread the cold yogurt sauce over a serving plate or put it in a bowl alongside. Transfer hot peppers onto or beside the sauce and sprinkle with sesame seeds.
Serve promptly with a small discard bowl for stems, letting guests know that some peppers may be hotter than others. Keep spare yogurt refrigerated for replenishing.
Grilling tip: Surface moisture slows blistering, so dry the peppers as carefully as you would food destined for a hot skillet.
Shared safety notes: Whole cuts of beef, pork, and lamb cook to 145°F with at least a 3-minute rest. Ground pork and other ground red meats cook to 160°F; poultry to 165°F. Cook seafood thoroughly, using the specified temperature and opaque-flesh cues. Keep hot party food at 140°F or above and cold food at 40°F or below. Refrigerate perishables within 2 hours, or 1 hour above 90°F; use cooked leftovers within 3–4 days and reheat to 165°F.
