Blistered Shishito Peppers
We’ve been buying shishito peppers from the farmers market every time we go, and I’ve been craving them like crazy when we run out. They are insanely addictive and so simple to make. The method is so easy that I almost feel silly posting a recipe for it, but then I think about how just seeing this picture makes my mouth water, and I know it’s a recipe worth sharing.
There’s something magical about the way the blistered peppers taste with flaky salt. It’s kind of ridiculous how good they are. To make them even better, you can dip them in a creamy sauce for a nice contrast of the hot peppers with the cool sauce. Since they’ll be in season a bit longer, you should definitely give them a try if you’ve never had them. They may become your new favorite summertime snack, but don’t say I didn’t warn you if you find yourself longing for more as soon as you’ve finished them.
- COOK TIME:
- YIELD: 4-6 servings
For the sauce:
½ cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon Sriracha
For the peppers:
2 dry pints shishito or padron peppers
1 tablespoon olive oil
Coarse kosher salt or sea salt
If you’re already grilling something, you can follow the same method for cooking the peppers on the grill. If you have leftover dipping sauce, it keeps well, covered in the refrigerator, for several days.
To make the sauce, mix together all the ingredients in a small bowl. Adjust as desired with more Dijon or Sriracha to taste.
To make the peppers, heat a cast iron skillet under the broiler until it’s warm. Combine the peppers and oil in a large bowl. Season with salt and toss to coat.
Pour the peppers into the hot skillet. Cook for 2-3 minutes without stirring, then stir every minute or so for another 2-3 minutes. The peppers should be blistered and darkened all over. Transfer to a serving platter, and sprinkle with additional salt if desired. Serve immediately, with dipping sauce on the side.