Blistered Shishito Peppers with Garlic Tahini Dipping Sauce

Time: 15 minutes  |  Yield: 2 servings


  • 2 tablespoons Earth Balance butter
  • 8 ounces shishito peppers (about 6 cups)
  • 1 tablespoon freshly squeezed lemon juice
  • Go Veggie Vegan Parmesan
  • Sea salt
  • 1/4 cup sesame tahini
  • 1/2 teaspoon garlic powder
  • Hot water


  1. Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready. 

  2. Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan. 

  3. Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes. 

  4. To make the sauce, add sesame tahini to a bowl with garlic powder and thin with hot water until you reach a good "dipping" consistency.  Add salt to taste.

  5. Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve with dipping sauce.