Salted and lime-juiced, they’re scrumptious even without the sriracha mayonnaise! (Shishitos are for the a lot of part mild.
Ingredients.
Component Checklist.
1/2 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.
Regional Offers.
00000 Change.
Oops! We can not discover any components on sale near you. Do we have the correct zip code?
ADVERTISEMENT.
DirectionsInstructions Checklist.
Step 1.
In a bowl, blend together mayonnaise, sriracha sauce, lime juice and salt. (You can cover and chill the sriracha mayo approximately numerous hours.).
Action 2.
In a large deep skillet or wok, heat oil over high. Utilizing the pointer of a sharp knife, puncture each of the shishito peppers. (This lowers breaking and splashing.) When the oil is cigarette smoking, add shishitos and toss to coat with oil. Cook, turning periodically, until shishitos are softened and starting to blister and char in spots, about 3 minutes. Transfer shishitos to a serving meal.
Action 3.
Squeeze additional lime juice over top of shishitos and sprinkle with flaky sea salt. Serve blistered shishitos hot with sriracha mayo for dipping.
Tips.
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.
