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SHISHITO PEPPERS

Ingredients

  • 1 8 oz bag Shishito peppers
  • 2 to 3 TBLS olive oil
  • flake salt (can substitute with Kosher salt)
  • FOR THE SRIRACHA MAYO:
  • 1/2 C mayo
  • few squirts Sriracha (adjust to your desired heat level)
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This just may be my new favorite appetizer/side dish. I have heard talk about these amazing little beauties, but I had yet to try them, until I made them today. All I can say, is why have I waited so long? Shishito peppers are now readily available in most local grocery stores. Looks for ones that are bright green and about three to five inches in length. I found these from Bailey Farms at my local Harris Teeter.

a bag of Shishito peppers

The best thing about this recipe is that they are done in less than ten minutes! Really no prep, except for the Sriracha mayo…which takes under a minute!

Mix the ingredients for the Sriracha mayo in bowl and reserve. You really need a cast iron pan for this recipe…click here for the one I used from Lodge. A non-stick pan would do in a pinch. Heat two tablespoons of the olive oil in the pan on medium-high. Work in two batches. Add peppers to hot pan in one single layer. Allow the peppers to blister on one side before you touch.

This will take about a minute. Turn peppers to continue blistering on all sides. You may want to turn the overhead fan. Blistering can create smoke. Remove peppers from pan when all sides have blistered, and are still just a touch firm. Nobody wants a wilted pepper! 🌶 Add another tablespoon of the olive oil to the pan and continue blistering the remaining peppers. Sprinkle with flake salt. I love this one from Falksalt. Serve the Shishito Peppers alongside the Sriracha Mayo! Can be served immediately, or enjoyed later! ENJOY!!!

Love peppers? Check out my recipe for Sausage Stuffed Peppers!

More to Plate...

two pots of scalloped potatoes

SCALLOPED POTATOES

This is one of those most perfect side dishes I remember my Mom making when we were children. It’s super old school,

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