You will need a cast iron pan or heavy bottomed skillet.

 

8 large handfuls Shishitos

1/4 cup olive oil 

2 tsp coarse kosher salt

Fresh ground pepper

Black and White Sesame Seeds for garnish (optional)

 

 

1/4 cup tahini

1/4+ cup warm water

Juice of one lemon

1 Tbs salt cured capers, well rinsed and patted dry    and chopped

Flaky sea salt 

Fresh ground pepper

 

Whisk together tahini, water, lemon juice, chopped capers, sale and pepper until smooth. 

 

Preheat pan over medium heat. 

Add olive oil and large pinch of salt to pan. 

Add enough Shishitos to cover the pan in a single layer.

Allow to cook untouched for 3-4 minutes until underside blisters and browns. Toss and cook for 1-2 more minutes. Repeat until you've cooked through all of the pepper, adding fresh olive oil and salt to each batch. 

 

Plate and serve!

 

Enjoy!

 

Note: if you don't care for capers, omit them and substitute with fresh herbs of choice. I also love serving these with creamy hummus!