Blistered peppers get a crisp toasted crumb instead of a heavy dip.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g shishito peppers, washed and dried
- 2 tbsp neutral oil, divided
- 30 g panko breadcrumbs
- 1 tbsp sesame seeds
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 tsp salt
Method
- Toast panko and sesame in 1 tbsp oil over medium heat for 3 minutes; set aside with lemon zest.
- Heat remaining oil in a wide skillet. Cook peppers 5–7 minutes, turning, until blistered and softened.
- Season with salt and lemon juice. Add crumbs just before serving; discard stems when eating.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Shishito Pepper Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
