Servings: 4 people
Easy Dipping Sauce
- 2 tsp Mayonnaise
- 2 tsp Sour Cream
- 1 tsp sriracha Sauce or as much as you like
- Splash of Lime juice or lime zest if desired
For the Peppers
- 2 dry pints Shishito peppers
- Salt to taste
- 1 tbsp cooking oil
Make the dipping sauce first
Combine Mayo, sour cream and Sriracha sauce. Let it sit while you cook the peppers.
Heat the skillet on medium.
Place the peppers in a mixing bowl. Drizzle them with cooking oil and a healthy sprinkle of salt, rather than heating oil in the skillet.
This trick also reduces the amount of oil on the pan, which means there’s less oil to overheat.
Transfer the peppers to the heated skillet. The peppers should start to sizzle immediately.
Continue cooking and stirring every minute or two until the peppers are blistered and darkened all over, 5 to 6 minutes total.
The peppers are best when eaten within minutes of coming off the heat. Serve with simple sriracha dipping sauce.
One out of every ten Shishito Peppers is very spicy. But no way to tell which one is the spicy one.
Serving: 2oz | Calories: 82kcal | Carbohydrates: 4.5g | Protein: 1g | Fat: 2.5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 73mg | Potassium: 215mg | Fiber: 2.9g | Sugar: 1.6g | Vitamin A: 286IU | Vitamin C: 69.5mg | Calcium: 11.8mg | Iron: 0.4mg