Blistered Shishito & Scallion Sauce
I love an all-purpose green sauce. Can be used as a marinade, dressing, dipping sauce, all of the above! This is a trick for how to make a dinner menu cohesive - use the same sauce as your protein marinade, to dress your salad, and to top your grilled vegetables.
Get a pan searing hot (or use your BBQ). Add oil and add the shishito peppers in carefully.
- 1 lb shishito peppers
Keep flipping the peppers so all sides are equally grilled. They will need about 5 minutes. They will start to blister, where the skin will peel a bit. Once the peppers soften, push them to the side of your pan. Add the scallions to char them on all sides. These cook quickly so they only need about 2 - 3 minutes.
- 4 green onions
Chop the parsley. This will help it blend faster instead of the fibers getting stuck in the blender blades.
- ½ bunch parsley
Take everything out and add it to a blender. Add the parsley, oil, lemon juicee, garlic, salt and pepper and blend.
- 1 lb shishito peppers
- 4 green onions
- 1 lemon
- 4 cloves garlic
- ⅓ cup extra virgin olive oil
- Freshly cracked black pepper
- Salt
- ½ bunch parsley
If needed, you can add more oil or lemon juice to encourage it to blend. Just be mindful as both of those add flavor, so taste as you go.
Taste and adjust seasoning. If it's tasting a bit "dull" add salt. If it it's a bit sweet from the scallions and peppers, add lemon. If you want it to be punchier, add garlic or consider red pepper flakes.
Take out and store in an airtight container.
Shishito peppers are not spicy, but every once in a while, you have 1 spicy one in the bunch. But the sweetness of the onion and the freshness of the lemon will absorb that.