• Katherine Arthurs

Dry Roasted Shishito Peppers with Quick Peanut Sauce

This recipe is as simple as it gets. Dry pan roasting the peppers brings out their best natural flavors...then they are all drizzled with the easiest peanut sauce of all time. Add in some red pepper flakes + sea salt - you will be eating the entire plate in less than 5 minutes.

This is such a great appetizer or side dish to serve along a meal. We served these with my Thai Basil + Ginger Chicken Fried Pot Stickers + Coconut Rice

Want to try these peppers BUT with a different sauce? Check out my Charred Shishito Peppers with Yum Yum Sauce

Check out your produce department at your grocery store - shishito peppers are usually next to the bell peppers in a breathable bag.

Dry Roasted Shishito Peppers with Quick Peanut Sauce

8 oz. shishito peppers

2 tablespoons good quality peanut butter

2 tablespoons coconut aminos

2 teaspoons coconut milk (full fat canned or refrigerated - both work)

1 pinch red pepper flakes

sea salt to garnish

Heat a heavy duty skillet over high heat.

Meanwhile, in a small bowl combine the peanut butter, coconut aminos + coconut milk. Heat in your microwave for 10-15 seconds. Remove + stir in the red pepper flakes. Continue to stir until all the ingredients are combined - it may look like it is separated - just keep stirring until combined. You may have to heat up for another 10 seconds - before serving.

When the pan is super hot, add in the peppers. Let sit for about 1 minute + toss using tongs. Cool until most of the sides are charred. Remove from the pan to a platter or serving plate.

Drizzle over the peanut sauce + keep the remaining sauce in a small bowl for extra dipping. Sprinkle with sea salt.

Enjoy right away!

This recipe was made #glutenfree, #dairyfree + #paleofriendly