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Or padron peppers. Either is good. This is a nice snack for when you’re not too hungry or don’t want to get too full. Something to nibble on before dinner with a glass of wine or a gin and tonic. That’s not crackers and cheese!

Shishito or padron peppers
olive oil
sea salt and black pepper

1/4 cup greek yogurt or mayo*
1 tbs tahini
squeeze lemon juice
1 garlic clove
salt and pepper

*If vegan, leave out the mayo or yogurt and just use extra tahini and extra olive oil to make the dipping sauce

1) Heat up olive oil in a frying pan and fry the peppers on high, stirring, till blistered on all sides. This will only take a few minutes. Grind salt and pepper on the peppers and then plate them.
2) To make the sauce, mince a garlic clove and mix with tahini, yogurt, lemon juice and salt and pepper.