Best Shishito Pepper Pistachio Dip Recipes

Blistered Shishito Peppers with Spicy Lemon Dipping Sauce image

Provided by Valerie Bertinelli

Time 20m

Yield 4 servings

Number Of Ingredients 10

8 ounces Shishito peppers, cleaned and thoroughly dried
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Spicy Lemon Dipping Sauce (see recipe below)
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
2 teaspoons whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

Heat a large cast-iron skillet over medium-high heat.
Add the peppers to a large bowl, add the vegetable oil and 1/2 teaspoon salt and a few grinds of pepper and toss to combine. When the pan is very hot, but not smoking, add enough peppers to cover the base of the pan. It's important not to overcrowd the pan to ensure every pepper gets blistered. Let the peppers sit in the pan undisturbed until they start to blister in spots, 30 to 45 seconds. Toss and continue to cook the peppers, stirring frequently, until they are evenly blistered and slightly soft, about 3 minutes.
Transfer the peppers to a plate and continue the process if you have any additional peppers.
Serve warm with spicy lemon dipping sauce.
Add the sour cream, mayonnaise, lemon juice, horseradish, whole grain mustard, ¼ teaspoon salt and ¼ teaspoon pepper to a small bowl then whisk to combine.

Shishito Pepper-Pistachio Dip Recipe image

Provided by Konbi, Los Angeles, CA

Yield 4 servings

Number Of Ingredients 10

⅔ cup raw pistachios
6 scallions, chopped
12 oz. shishito peppers (about 5 cups), seeds removed, coarsely chopped
4 cups carrot tops or parsley leaves with tender stems
1 toasted nori sheet, coarsely torn
2 Tbsp. unseasoned rice vinegar
2 Tbsp. white soy sauce
½ cup soft tofu (preferably Meiji Supreme)
¼ cup vegetable oil
Crunchy vegetables (such as carrots, radishes, celery, and/or cucumbers; for serving)

Steps:

Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing halfway through, until golden brown, about 5 minutes. Let cool; set aside.
Meanwhile, bring a medium pot of water to a boil. Boil scallions, peppers, and carrot tops until peppers are tender, about 5 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and squeeze out as much excess water with your hands as possible. Transfer to a plate and chill in freezer 5 minutes (this will keep the dip bright green).
Finely grind nori in a blender; transfer to a small bowl. Wipe out blender, then blend vinegar, soy sauce, and reserved nuts in blender until nuts are coarsely chopped. Add chilled vegetable mixture along with tofu and blend, streaming in oil, until very smooth (this may take up to 4 minutes, depending on your blender). If mixture seems thick, add 1 Tbsp. water to loosen.
Transfer dip to a bowl and sprinkle with nori powder. Serve with vegetables alongside for dipping.