Roasted Shishito Peppers with Spicy Yogurt Sauce
Ingredients
Peppers
- 1 pound shishito peppers
- 1 tablespoon olive oil
- Flaky sea salt such as Maldon
Sauce
- 1/2 cup ~ 5 ounces fat-free Greek yogurt
- 1 garlic clove
- 2 teaspoons lemon juice
- 1 tablespoon ketchup
- 1 teaspoon hot sauce such as Sriracha - adjust amount to taste
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
Instructions
Make Peppers:
- Preheat the oven to 450°F.
- Wash and dry peppers and place in a large bowl.
- Toss with about a tablespoon of olive oil (enough to coat lightly).
- Place peppers on a cookie sheet in one layer. Roast for 8 minutes and toss peppers. Roast for another 5 to 7 minutes until soft and blistered. They will deflate when you remove them from the oven.
- Transfer peppers to a platter and sprinkle with flaky sea salt.
- Serve warm or at room temperature.
Make Sauce:
- Place Greek yogurt, garlic, lemon juice, ketchup, hot sauce, smoked paprika and salt in the bowl of a small food processor. Process until smooth. Taste and add more lemon juice, hot sauce and/or salt if needed.
- Transfer to a small bowl, cover and refrigerate until ready to use.
Notes
* Peppers can be made a few hours in advance. Cover and store at room temperature.
* Sauce can be made the day before. Stir before serving.
* Sauce can be made the day before. Stir before serving.
