Blistered Shishito Peppers with Garlic-Soy Mayo
Beautifully blistered shishito peppers with garlicky-soy mayo make for the perfect appetizer or side dish! They’re super-simple to make, requiring very little prep and just five minutes of cooking.
Shishito peppers are one of my favorite bar snacks. I order them whenever they’re on a menu. You eat them like all the best foods, with your hands! Pick one up and hold it by the stem, dip in sauce then pop the whole thing (minus the stem) into your mouth.
They’re generally a very mild pepper but every once in a while you get a spicy one! It’s said that about one out of every twenty shishito peppers is spicy.
Note: Spanish Padron peppers are similar in flavor and be substituted for shishitos.
Why We Love This Recipe:
- It’s *seriously* easy to make. A hot pan, a splash of oil and about 5-10 minutes is all you need.
- It’s versatile. Don’t like mayo? Skip it and toss the peppers in a bit of lemon juice as soon as they come out of the pan. Or, sprinkle them with furikake or a drizzle of hot honey. The possibilities are endless!
- “Some are hot, and some are not.” Shishito peppers are generally very mild, however, every once in a while you’ll bite into one that’s surprisingly spicy, making the act of eating them even more exciting. It’s appetizer roulette!
Recipe Ingredients:
Here’s everything you need to make this recipe: shishito (or padron) peppers, mayo, soy sauce, garlic, olive oil and salt.
How to Cook Shishito Peppers:
Shishito peppers cook fast! Five to ten minutes is really all you need. Toss the peppers in olive oil and salt – then place them in a hot cast iron pan until softened and slightly charred.
While the peppers are cooking, whisk together the soy-garlic mayo.
To serve, pile the peppers onto a large plate or platter. Serve with garlic-soy mayo on the side. Make sure to place a small, empty dish nearby for discarding the woody stems.
More Great Appetizers You’ll Love:
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Blistered Shishito Peppers with Garlic-Soy Mayo
Ingredients
Shishito Peppers
- 1/2 lb shishito peppers
- 2 tbsp olive oil
- flakey sea salt - like Maldon
Garlic-Soy Mayo
- 1/2 c mayo
- 2 tbsp soy sauce
- 1 clove garlic - grated
Instructions
Shishito Peppers
- Heat the oil in a cast-iron skillet over medium-high heat. In mixing bowl, toss the peppers with the olive oil and a pinch of salt. Toss to coat.
- Place the peppers into the preheated skillet in a single even layer. Depending on the size of your pan, you may need to cook them in two batches to avoid overcrowding. Cook the peppers, turning occasionally until they begin to blister and char on all sides.
- Transfer the cooked peppers to a serving platter. Sprinkle with salt and serve with garlic-soy mayo for dipping.
Garlic-Soy Mayo
- Whisk all of the ingredients together in a small bowl. Set aside.
Notes
- Shishito Peppers: Padron peppers are a good substitute for shishito peppers.
- Mayo: Any kind of mayo – including vegan/plant based- is just fine for this recipe.
- Soy Sauce: For gluten or soy-free use Tamari or Coconut Aminos.
- Leftover Shishito Peppers can be reheated in a hot pan. Saute for 2-3 minutes, just until warm.
