Blistered shishito peppers reveal a delicate flesh and an earthy, almost fruity flavor that’s delicious without the heat. Pair that with a creamy and flavorful chili lime mayo, and you will have yourself a trendy treat that can easily be made at home.
I first tried blistered shishito peppers at a burger joint a few years back. Honestly, it was nothing special but they looked pretty cool. They were simple. They were charred peppers served with salt and nothing else. I did enjoy them, even in their simplicity. But, I knew that if they were paired with a few more ingredients, I could take these babies to a whole new level.
This is another great dish if you’re good at burning food. Just like my charred broccoli with Italian dressing or charred cabbage slaw with sliced red onions, charring makes it flavorful and oh-so-good.
For the mayo, Just whisk the mayo ingredients together in a bowl. How easy is that? Now, you can leave the mayo on the side and use it for dipping, or you can spread the mayo on a serving dish and arrange the peppers on top. That way, when grabbing a pepper, you can scoop as you go. Fancyyyyy.
You need to resist touching or turning the peppers in the skillet until they are charred. Leave them be. It will take 1 to 3 minutes depending on how hot your skillet is and how high you have the heat set. You’ll know. I do recommend putting on the hood fan at least 5 minutes before cooking to get the air flowing.
Toss the peppers in a little avocado oil. Avocado oil works great here since and I like to toss them first to coat then add them into the pan. By tossing them first, you know each and every one is coated. Add them to a hot cast iron skillet and leave them alone. It's best if the peppers fit in a single layer so they all get charred. For this recipe I was able to fit 12 ounces of peppers into a 10" cast iron skillet.
Once they are charred and blistered, turn them over. If you’re confident and like to show off, toss them in the pan like the chefs do. If you aren’t skilled in this, I recommend you use tongs and flip them over. We don’t need hot blistering peppers flying all over the place!
Have that fan going because now we’re going to squirt some lime juice all over the peppers then sprinkle with a good pinch of salt. Oh my!
You can serve them straight from the pan, transfer onto a platter, or plop them on top of the serving dish that we talked about earlier that’s spread with the chili lime mayo.
Does this sound amazing or what? This is a great dish and it’s simple and cheap to make. You’re welcome.
Try some of my other appetizers:
Or try some of these delicious sides:
Life is too short for mediocre food.
Have you seen these?
Blistered Shishito Peppers with Chili Lime MayoPRINT PIN SAVESaved!
- 12 ounces shishito peppers
- 1 tablespoon avocado oil
- 1 lime sliced in half
- Kosher salt
Chili Lime Mayo:
- ¼ cup mayonnaise
- 1 tablespoon chili garlic sauce
- 1 tablespoon lime juice
For the Chili LIme Mayo:
- Whisk together mayo, chili garlic sauce, and lime and set aside.
For the Shishito Peppers:
- Toss the peppers in the avocado oil to coat. You only need a little bit so 1 tablespoon should do just fine.
- Heat a cast iron pan to medium-high.
- Add the peppers and let them sit in the pan for a minute or two to blister. It may even take three minutes. Don’t move them. Let them be.
- Then toss or turn them around until all of the peppers have blistered and softened a bit.
- Squeeze the lime over the peppers and sprinkle with salt.
- Serve with the chili lime mayo for dipping.
- Alternatively, you can spread the mayo on a plate and serve the shishito peppers on top. You can scoop a little chili lime mayo with every bite. Either way, it’s a treat.