Caesar dressing: It's not just for salads anymore.
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.
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 heated over high heat (don’t oil the pan) until very hot (a drop of water will sizzle and evaporate immediately if dropped in the skillet). Add the oil and shishitos and cook, tossing once in a while (use an oven mitt if you’re shaking the pan directly), until the peppers blacken and blister on all sides, 6 to 7 minutes total.
Dress the peppers : Remove from the heat, then 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 to not pile the peppers in the pan or they will not blacken and blister; if you don’t have a giant skillet, just work in batches.