Blistered Shishistos with Sriracha Mayo

For your next party or tailgate, say goodbye to boring carrots and dip, and hello to these addictive pan-fried peppers. Salted and lime-juiced, they're delicious even without the sriracha mayonnaise! (Shishitos are for the most part mild. Find them at large supermarkets and Trader Joe's, or at farmers markets.)

By

Emily Paster

Published on August 5, 2023

Blistered Shishitos with Sriracha Mayo — Photo: Kelsey Hansen

Start To Finish Time:

20 mins

Servings:

6

Yield:

3 cups peppers and 1/2 cup mayo

Ingredients

½ cup mayonnaise
1-2 tablespoons sriracha sauce
2 teaspoons lime juice
1/8 teaspoon kosher salt
1 tablespoon canola oil or peanut oil
12 ounces fresh shishito chile peppers
Lime wedges
Flaky sea salt

Directions

In a bowl, whisk together mayonnaise, sriracha sauce, lime juice and salt. (You can cover and chill the sriracha mayo up to several hours.)
In a large deep skillet or wok, heat oil over high. Meanwhile, using the tip of a sharp knife, prick each of the shishito peppers. (This reduces bursting and splattering.) When the oil is smoking, add shishitos and toss to coat with oil. Cook, turning occasionally, until shishitos are softened and beginning to blister and char in spots, about 3 minutes. Transfer shishitos to a serving dish.
Squeeze additional lime juice over top of shishitos and sprinkle with flaky sea salt. Serve blistered shishitos hot with sriracha mayo for dipping.

Nutrition Facts (per serving): 176 cal, 16 g fat, 8 mg chol, 7 g carbo, 312 mg sodium, 1 g fiber, 4 g sugar, 1 g pro.