Description
A simple appetizer that is quick to make and goes with all sorts of cuisines. The smoky flavor compliments the mellow sweet crunch of the Shishito peppers.
Ingredients
Scale
- 1 pound shishito peppers, washed and dried thoroughly
- 2 tablespoons vegetable oil
- 2 cloves garlic, finely minced
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Sriracha Dipping Sauce
- 1 cup sour cream
- 1–1/2 tablespoons dijon mustard
- 2 tablespoons Sriracha sauce
- 1/2 teaspoon honey
- 1/4 teaspoon lemon pepper
Instructions
- Wash and throughly dry the peppers.
- In a small bowl, combine Sriracha dipping sauce ingredients and stir well to combine. Spoon the sauce into a serve container and set aside.
- In a cast iron skillet, heat the oil over high heat. When the pan is very hot, carefully add 1/2 the peppers and cook until blistered on all sides. Turning the pepper gently to get an even char, about 2-4 minutes. Just before removing the peppers toss in 1/2 of the minced garlic and toss to coat the peppers. Remove peppers from the pan.
- Remove any stray minced garlic from the pan and allow pan to get hot. Repeat process with the second 1/2 of the peppers and garlic.
- Once all the peppers have been blistered. Sprinkle the warm peppers with sea salt and black pepper.
- Transfer the blistered peppers to a serving dish and serve with prepared Sriracha Dipping Sauce.
Notes
Cook the peppers until the skin is blistered, but the vegetable is still firm.
