This is a recipe I’ve been hanging on to since I went to Austin back in June for the BlogHer Food Conference. I think I hesitated sharing because it’s such a non-recipe. The shishito peppers themselves are incredibly easy to make. The sriracha cream sauce is also pretty much a non-recipe. But the two together are something mighty delicious, friends. I’ve actually made them a few times since I’ve been home so I decided that it was finally time to share these Blistered Shishito Peppers with Sriracha Cream Sauce.
Word of warning. These are addicting.
I first tried them at a buffet style party and I’m not gonna lie, I pretty much hovered around the table eating these. In fact, I probably ate more than my fare share. But I just couldn’t resist.
Don’t worry if you’re not into spicy food. Despite being peppers, they aren’t too spicy. Shishito peppers are actually below the jalapeno and just above the bell pepper on the scoville scale. And while the peppers are delicious on their own, I do like heat, as you may have noticed, so I decided to make a quick sriracha cream dipping sauce to go with them. It made the perfect snack: Smoky, spicy, creamy, savory and all kinds of perfection.
Blistered Shishito Peppers with Sriracha Cream SaucePrint Recipe
- olive oil
- 20 shoshito peppers
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 - 2 teaspoons sriracha
Lightly coat the bottom of a cast iron skillet with olive oil. Turn heat to medium-high. Cook peppers just until the skin begins to blacken and blister about 3 minutes. Transfer to a paper towel lined plate. Sprinkle with salt.
Combine mayonnaise, rice vinegar and sriracha together in a bowl. Drizzle a small amount over peppers, serve the rest alongside the peppers.