I’m settling into that no-fuss dinner phase of the summer. Rarely am I getting into elaborate baking or cooking projects. Spending lots of time outside and little time preparing meals. Grilling meat and simple vegetables are usually the staple, but these peppers take “simple” to another level. They are peppery and sweet with a mildly spicy flavor.
I first had these peppers a year ago and have been dying to recreate them. However, I couldn’t find them anywhere. Until now! Thank heavens they have finally made their way into mainstream grocery stores. I buy at least three packages when I see them. An amazing appetizer for a late summer BBQ or remove the stems and add them to your tacos on taco night. OOOHH or a steak sandwich.
Blistered Shishito Peppers with Spicy Dipping Sauce
For the peppers:
- 1-2 pints Shishito Peppers
- 2 Tablespoons Avocado Oil or Olive oil
- Kosher Salt
Spicy Dipping Sauce
- 1/2 cup Mayonnaise
- 1 1/2 Tbsp Franks Red Hot
- Fresh Cracked pepper
- 1/4 teaspoon Wasabi powder (optional) more or less to taste. I like it HOT.
For the Spicy dipping sauce:
In a small bowl, mix together the mayo, hot sauce, black pepper and optional wasabi powder. Set aside.
Prepare a large cast iron skillet on high heat. ( you can also grill the peppers on an outdoor gas grill ~ make sure the grill is very hot )
Toss the Shishito Peppers with the oil and salt. Add them to the hot skillet and spread them around evenly. Don't touch them once you have placed them in the pan. Turn them after a minute or sooner ~ when they have charred and blistered. I tend to turn them twice to get 3 sides of the pepper nice and charred. Remove them from the pan and serve immediately with Spicy Dipping Sauce*.