This is one of those things you get in a restaurant that you realize is criminally easy to make at home. The hardest part is probably finding the shishitos themselves. Check Asian markets if you can’t get a hold of them at the supermarket (or farmer’s market). All you need is a screaming hot pan (preferably not at the same time as a screaming baby) and a few minutes, then something yum to top them with - in this case Caesar dressing. Mine has Parm, lemon, and fish sauce already in it, so it’s kind of destined to for greatness.
1 pound shishito peppers
3 tablespoons vegetable oil
Caesar dressing (use the dressing from my Ceasar with crunchy panko)
Lightly toasted black or white sesame seeds (or a combination of both)
Blacken the peppers
Heat the largest cast-iron pan over high heat (don’t oil the pan) until very hot—a drop of water should sizzle and evaporate immediately. Add the oil and shishitos and cook, tossing occasionally (use an oven mitt if shaking the pan directly), until the peppers blacken and blister on all sides, 6–7 minutes total.
Dress the peppers
Remove from the heat, transfer to a bowl, and toss with some of the Caesar dressing (the amount is up to you). Transfer to a serving platter and top with sesame seeds.
Make sure not to pile the peppers in the pan or they will not blacken and blister; if you don’t have a giant skillet, work in batches.
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