Blistered Shishito Peppers with Lemon Garlic Turmeric Dip

Now, this is probably the easiest recipe that I’ve come up with in my days as a food blogger. Shishito peppers seemed to have had their break out moment in the food scene over the last few years, and I hope they’re here to stay. I like to think that eating these are like playing Russian roulette. For every 5-10 mild ones you eat, you get one reallll spicy one mixed in there! Thankfully, I have whipped up this cool, yet zesty, yogurt dip to pair with it. This finger food is perfect for any party or night in. I can’t wait to dive into these at my next gathering!

Blistered Shishito Peppers with Lemon Garlic Turmeric Dip
Servings: 4
Calories: 118
Fat: 4.7
Carbs: 12
Protein: 8


For the peppers

  • 1-2 packages of shishito peppers (I get mine at Trader Joe’s)
  • 1 tbsp oil
  • juice from 1/2 lemon
  • salt

For the dip

  • 1 cup plain greek yogurt (2%)
  • 3-5 garlic cloves, grated
  • 3 tsp of turmeric powder
  • 1 tsp of chili powder
  • juice from 1/2 lemon
  • pinch of salt


1) Start your journey with a frying pan over high heat. Yes, this is a journey. 
2) Add your oil and then your shishito peppers. I typically cook these in batches based on the amount of room I have in my pan. Set heat down to medium to avoid burning. 
3) Squeeze that lemon juice as they’re close to finishing up. You know they’ll be done with the outsides of the peppers are charred, but still a bright green color.
4) Remove your peppers and add to your serving dish. Salt them to taste.
5) For the dip, combine all of the ingredients and serve. You can make this dip ahead of time and refrigerate for a few hours.

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