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Make this easy appetizer for your next wine-down and thank us later!

Blistered Shishito Peppers with Tahini Aioli

A favorite at HK, we often served blistered shishitos as snack before our cooking classes, garnished simply with lime zest and sea salt. A quick tahini aoili for dipping takes these into tapas territory, providing a creamy element to balance the earthy heat from the peppers. Fun fact: one in ten are spicy!

Chef Tip: Get your pan nice and hot, you want to blister the peppers while preserving a bit of their crunch. If you see padron peppers at the store, those will work well here too!


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Preheat your cast iron pan or grill pan and get it smoking hot


Make the Tahini aioli by whisking together the mayonnaise along with the garlic and ½ a pouch of the Turmeric Tahini, and refrigerate


Meanwhile, lay your peppers in the pan in a single layer and let them cook, undisturbed for about 4-5 minutes until they are blistered and charred. Flip and cook another 1 to 2 minutes


Immediately toss them with a glug of oil and a pinch of flaky salt. Serve with the Tahini aioli

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


Charring refers to the deep caramelization that happens when sugars, proteins, or fat (or a combination of these) are cooked over very high heat and nearly blackened. You’ll often see this term accompanying recipes that call for grilling, those black marks on the food after grilling are called char marks, and are super flavorful!


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.


  • Calories = 440

  • Total fat = 43g

  • Total carbohydrates = 12g

  • Fiber = 2g

  • Protein = 4g

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