Pan Roasted Shishito Peppers, Goat Crema, Lime and Espelette

Pair with Long Meadow Ranch Napa Valley Sauvignon Blanc
Serves 6-8
  • 1 lb Shishito peppers
  • 2 tbsp EVOO
  • 1/4 tsp sea salt 
  • 1 lime
  • 1 cup goat cheese 
  • 1/4 cup half and half
  • 1 tsp Espelette chili 
  • Heat a perforated grill pan or cast iron pan over the grill until hot.
  • Toss room-temperature shishitos in the olive oil and add to the hot pan. They should sizzle and start to roast when they hit the pan. (Room temperature peppers will cook more evenly and roast better).
  • Toss the peppers every few minutes for 3-5 minutes until peppers are slightly charred but not completely soft.
  • Once they are done, toss with sea salt and finish with a drizzle of EVOO, salt, Espelette, and a squeeze of fresh lime juice
  • You can occasionally get a hot shishito so the goat cheese crema acts as a nice balance and helps to alleviate the burn.
  • Add the goat cheese to a food processor or kitchen aid mixer with a whisk attachment. Whip the cheese with the half and half to desired consistency. (Almost like a thick mayonnaise).
  • Add a pinch of salt to season.
  • This can be made ahead of time and kept for 5-7 days in the refrigerator.