Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Right now I’m still covering my tomatoes at night hoping for a few weeks of nice fall winter. Sriracha Mayo Dip With such vibrant flavor, I could dip and crunch all day long. Blistered Shishito Peppers with Dipping Sauce are a quick and simple appetizer. Broil the peppers until lightly blistered, 3 to 5 minutes; Shaking frequently. When done, the Shishitos should be still a little crisp/tender, add the Asian Dipping Sauce all at once, and immediately stir so the peppers are coated. Don’t rush. Going to give this one a try tomorrow in time for the football game. Sriracha soy – mix sriracha sauce and soy sauce in a 1:3 ratio, add a squeeze of lime juice, taste and adjust per your liking. No, but I was thinking the same thing – great minds and all! Shishitos are generally a very mild pepper but every once in a while you get a spicy one! Below are a few favorites. Serve immediately with garlic aioli dipping sauce. It can be a bit like playing Russian roulette as most are mild but if grown in difficult conditions or left too long it gets wickedly hot. If you don’t want to go with the Sriracha Mayo Dipping Sauce, consider going with a dipping sauce that’s a little sweet, like this Apricot Dipping Sauce. Mix ingredients together well and set aside. (Maybe if the peppers are super fresh it could be an issue so use your judgment.). It will take about 10 minutes, maybe a little longer to get the Shishitos nice and blistery. I don’t know why I thought of that dipping sauce. I was going to mix up a little mayo and some Sriracha. They shouldn’t char except in a few places here and there. Change ), You are commenting using your Twitter account. It’s a fun combo of flavors. And if you have an Aldi near you, check there. It just seemed like I wanted something with a bit of heat…I really liked the other, Asian dipping sauce poured over the and caramelized into them. Hi Lily, thanks! Next time, I’m dipping. I’ve been growing shishito peppers for the last 3/4 years, used to be Padron. Wash peppers and dry thoroughly on paper towels. 1/8 tsp. They’re so quick and easy to make too. These are served with an amazing spicy mayo sauce. Wash peppers and dry thoroughly on paper towels. A few dipping sauces for serving. The main thing to do when cooking shishito peppers is to blister the skin and make them tender. It has some classic Asian flavors and it is super quick and easy, too. So I brought them home and made Shishito Peppers with Sriracha Mayo Dipping Sauce. Just watch the sauce, which is Mayonnaise based and can’t be left out for too long. In a bowl, combine all of the sauce ingredients and set aside. Thanks for hosting for us! Heat oil in a wide sauté pan over medium heat until it is good and hot but not smoking. Some restaurants serve shishito peppers with Mediterranean-style aiolis (typically used with French fries). Cook peppers until brown and blistered, about 4-5 minutes. In a bowl, combine all of the sauce ingredients and set aside. Directions. The good: this is easy, healthy and doesn’t have many ingredients. We love Shishitos and luckily our neighborhood Asian store usually has them. ; Creamy avocado sauce: blend ripe avocados with mayo, plain yogurt or sour cream with a dash of salt, pepper, lime juice, optional red chili flakes, and fresh garlic or garlic powder. Set the Broiler to High. Just add a bit of oil to the pan and keep shaking them around and turning them over and be patient. Thanks for sharing with Fiesta Friday Mollie – I sure learned something new. Somehow, I had two different kinds of Mayonaisse in the fridge, one with just a little left so I finished that up and then added a little more from the other jar. Because we enjoy shishito peppers weekly (sometimes grilled, sometimes roasted as well) we’ve made our fair share of dipping sauces for them over the years. About Shishito Peppers But Padron sometimes can be very hot, while I haven’t come across a shishito that’s hot. Mix all ingredients together, adding Sriracha according to taste. I don’t usually buy horseradish mayo, which doesn’t go on sale as much as regular old mayonnaise, but still had a bit leftover from the marvelous Copycat Panera Steak & White Cheddar Panini I’ve been making through the summer. I’ve paired the Tempura Shishito Peppers with Korean Mayo, made with Go Chu Jang sauce. The not-as-good: It won’t keep or be good cold – needs to be eaten as soon as it’s done, while still hot. Blistered Shishito Peppers; Rinse and dry peppers. I didn’t find that to be true in my batch. Don’t know why not, great idea. I grew practically everything from seeds so I had quite a choice to pick from. I was determined to try them as soon as I was back in the Twin Cities but completely forgot until I saw them at Aldi, of all places. Shishito Peppers with Sriracha Mayo Dipping Sauce, Of course, as soon as Pam mentioned them, I started seeing Shishito Peppers everywhere on the internet, in food magazines, etc., so you might find them in your store (I know Trader Joe sells them but I try to stay out of there; I just find too many things I want to buy.). I saw some at Whole Foods last week and thought about buying them, but didn’t. We all know that pretty much every kind of food, ever, is always better with a dip, two for that matter! Finally, just pick up the peppers by the stem, dip, and pop the whole thing in your mouth. I usually just mix a bit of horseradish with mayo. Time to bring out your cast-iron pan! Remove to a serving dish and scatter a pinch of sea salt over peppers.