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.
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.