Blistered Shishito Pepper Sauce is a tangy all purpose green sauce recipe that adds bright shishito pepper flavor to all sorts of dishes.
Course Condiment
Cuisine American
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 16servings
Calories 27kcal
Author Tristin Rieken
Ingredients
1quartshishito peppersabout 4 cups
1mediumwhite onionsliced
1tablespooncanola oil
2clovesgarlic
⅛teaspoonground coriander
⅛teaspoonground cumin
¼cupfresh cilantroleaves and stems
¼cupflat leaf parsleyleaves and stems
½cupchicken stockor vegetable stock
2tablespoonswhite vinegaror substitute any other light vinegar
2tablespoonslime juicefrom about ½ lime
Salt and pepper
Instructions
In a cast iron pan over high heat add shishito peppers to a tablespoon of oil.
1 quart shishito peppers, 1 tablespoon canola oil
Cook without stirring until beginning to blister, about a minute.
Add sliced onion slices and stir fry until peppers are blistered, about 3-4 minutes.
1 medium white onion
Set aside and allow to cool slightly before cutting the stems off.
Add cooled, stemmed blistered shishitos a food processor or high-powered blender with remaining ingredients and process until smooth.
2 cloves garlic, ⅛ teaspoon ground coriander, ⅛ teaspoon ground cumin, ¼ cup fresh cilantro, ¼ cup flat leaf parsley, ½ cup chicken stock, 2 tablespoons white vinegar, 2 tablespoons lime juice, Salt and pepper