Description
The easiest appetizer recipes full of unexpected flavors – you won’t be able to stop eating these.
Ingredients
Scale
- 1 heaping tablespoon coconut oil
- 8 oz shishito peppers
- flake salt – to sprinkle before serving
- 1–2 pinches of chili flakes
- 1 lime, cut in half
Yum Yum Sauce (adapted from Half Baked Harvest’s Super Simple Cookbook)
- 1/2 tahini
- 1 teaspoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pinch of chipotle powder or a teaspoon of hot sauce
- pinch of salt
Mix everything together in a small bowl or glass container with a lid. Use to drizzle over the steak, mushrooms and noodles. Keep in the refrigerator for 2 weeks.
Instructions
- Using a heavy duty pan or cast iron pan, heat the oil in the pan over high heat. When the oil and pan start to smoke, add the peppers (turn your fan on too) in a single layer. Let cook for 4-5 minutes. Using tongs flip them over to char on the other side for 4 minutes. Turn the heat off.
- Sprinkle flake salt and chili flakes on top. Squeeze the juice from the lime on top. Start dipping!
- Prep Time: 2
- Cook Time: 5
- Method: stove-top
- Cuisine: appetizer