Ingredients
Dipping Sauce
- 1 garlic clove (minced)
- 1/2 cup mayonnaise
- 2 teaspoons fish sauce
- 2 teaspoons fresh lime juice
- 2 teaspoons toasted sesame oil
- 1 teaspoon honey
- 1/4 teaspoon red pepper flakes
Peppers
- 1 tablespoon vegetable oil
- 12 ounces shishito peppers
- 1 teaspoon flaky sea salt
Instructions
- Prepare the dipping sauce: In a medium bowl, whisk together minced garlic, mayonnaise, fish sauce, fresh lime juice, toasted sesame oil, honey, and red pepper flakes until the mixture is smooth and well combined.
- Heat the skillet: Place a large cast iron or heavy skillet over medium-high heat and add the vegetable oil, heating it until shimmering.
- Blister the peppers (part 1): Add the shishito peppers to the hot skillet and let them cook undisturbed for about 3 minutes, allowing the skin to blister and char slightly.
- Blister the peppers (part 2): Stir the peppers once to turn them and continue cooking undisturbed for an additional 2 minutes so all sides develop a blistered, smoky texture.
- Finish and serve: Remove the skillet from heat, sprinkle the blistered peppers with flaky sea salt, and serve immediately alongside the prepared dipping sauce for dipping.
Notes
- Shishito peppers are generally mild, but occasionally one can be spicy—eat with caution.
- Use a cast iron or heavy skillet for best blistering results.
- The dipping sauce can be made ahead and stored in the refrigerator for up to 2 days.
- If you prefer, substitute mayonnaise with vegan mayo for a dairy-free version.
- Serve immediately to enjoy the peppers at their peak crispness and flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
