• Katherine Arthurs

Charred Shishito Peppers with Chipotle Yum Yum Sauce

Want the easiest recipe on the planet? Well, maybe toasting toast with butter on it is easier. But at any rate - these peppers are easy and quick to make. They make a great impression on your appetizer game. Just sayin'.

What you ask? "Are these hot peppers?" Despite being in the pepper family, these peppers are not too spicy - like not at all. Yes, you get one here and there that will have a tang to it, but don't worry you don't need the fire department to cool you off.

Charred Shishito Peppers with Chipotle Yum Yum Sauce

1 heaping tablespoon coconut oil

8 oz shishito peppers

flake salt - to sprinkle before serving

1-2 pinches of chili flakes

1 lime, cut in half

Using a heavy duty pan or cast iron pan, heat the oil in the pan over high heat. When the oil and pan start to smoke, add the peppers (turn your fan on too) in a single layer. Let cook for 4-5 minutes. Using tongs flip them over to char on the other side for 4 minutes. Turn the heat off.

Sprinkle flake salt and chili flakes on top. Squeeze the juice from the lime on top. Start dipping!

Yum Yum Sauce (adapted from Half Baked Harvest's Super Simple Cookbook)

1/2 tahini

1 teaspoon honey

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 pinch of chipotle powder or a teaspoon of hot sauce

pinch of salt

Mix everything together in a small bowl or glass container with a lid. Use to drizzle over the steak, mushrooms and noodles. Keep in the refrigerator for 2 weeks.