Togarashi Spiced Shishito Peppers
One of our go-to summer snacks! Togarashi is a Japanese spice blend combining sesame, citrus peel, nori, chili, and salt. It always helps to have a trusted taste-tester. This go around it was Ivy from @buttereggroad. Thanks, Ivy!
Shishito peppers, about a pound
2-3 tbs olive oil
1 tbsp Togarashi spice blend of your choice
For the dipping sauce
1/4 c Seed + Mill Organic Tahini
1/4 c lemon juice
2 tbsp iced water
2 tbsp Greek yogurt (optional, if you're looking to keep things vegan)
1. Heat the olive oil in a wok or fry pan and toss peppers on high heat for a few minutes, until browned and blistering. Sprinkle with Seed + Mill Togarashi Spice Blend and toss in the pan. Set aside.
2. In a medium mixing bowl, whisk together the tahini, lemon juice, water, and Greek yogurt. Finish with a drizzle of olive oil and a sprinkling of Seed + Mill Togarashi Spice Blend.
Enjoy! The dipping sauce can be made a day ahead and kept refrigerated in an airtight container.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!