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Shishito Peppers with Avocado Crema
Course Appetizer
Cuisine American
Keyword Shishito Peppers with Avocado Crema
Servings 4
Author Jane, adapted from "Open Kitchen," Susan Spungen
- 1/2 large avocado
- 4 tablespoons plain Greek yogurt, 2% or full fat
- 2+ tablespoons fresh lime juice increase the amount according to your taste
- 1/4 teaspoon kosher salt
- pinch cayenne pepper
- 1 pint shishito peppers
- extra virgin olive oil
- flake sea salt
- Aleppo pepper flakes
In a mini food processor, add the avocado, yogurt, lime juice, salt, and cayenne pepper. Process until smooth.
In a medium bowl, toss the shishito peppers with just enough olive oil to very lightly coat them.
Heat a 10-inch cast-iron pan over high heat until hot.
Add the shishito peppers to the hot cast-iron pan and sear them on all sides until they are blackened and blistered. About 5-6 minutes total.
On small platter, spread the avocado crema. Scatter the shishito peppers over the avocado cream and sprinkle with flake sea salt and Aleppo pepper.