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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!

Ingredients

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Steps

STEP 1

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

STEP 2

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

STEP 3

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

STEP 4

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

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