Blistered Shishito Peppers with Miso-Lime Mayo

Shishito peppers are small, thin-skinned green peppers that are mild in flavor with a slightly sweet and smoky profile. These peppers are in season from late summer to early fall. About 1 in 10 are spicy, but not too spicy – just enough to surprise you without overwhelming your palate. And they are incredibly quick to cook – just a hot skillet, a touch of oil, and a few minutes – and they are ready! Pair them with this creamy, umami-packed miso-lime mayo, and you’ve got a snack that is so incredibly delicious and easy to whip up in no time.

1. Make the dipping sauce: In a small bowl, combine the mayo, miso, lime juice, honey (or pure maple syrup) and crushed red pepper flakes until smooth. Transfer to a small serving dish and set aside.

2. Blister the peppers: Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Carefully add the oil and swirl the pan to coat. Add the shishito peppers in a single layer. Let them sit undisturbed for 1-2 minutes (you want a good char), then toss and continue cooking, turning the peppers occasionally, until blistered in spots and softened (about 5 minutes total).

3. Finish peppers with lime juice and flaky sea salt. Transfer to a serving plate and serve miso-lime mayo alongside for dipping.

Blistered Shishito Peppers with Miso-Lime Mayo

Serves 3-4

Miso-Lime Mayo:

1/4 cup mayo (or vegan mayo)

1 teaspoon miso paste

Juice of 1/2 lime

1/2 teaspoon honey (or pure maple syrup)

Pinch crushed red pepper flakes

Peppers:

6 ounces shishito peppers

1 tablespoon neutral oil (canola, avocado, grapeseed)

Juice of 1/2 lime

Pinch flaky sea salt

All you do:

1. Make the miso-lime mayo: In a small bowl, combine the mayo, miso, lime juice, honey (or pure maple syrup) and crushed red pepper flakes until smooth. Transfer to a small serving dish and set aside.
2. Blister the peppers: Heat a large skillet (preferably cast iron) over medium-high heat until very hot. Carefully add the oil and swirl the pan to coat. Add the shishito peppers in a single layer. Let them sit undisturbed for 1-2 minutes (you want a good char), then toss and continue cooking, turning the peppers occasionally, until blistered in spots and softened (about 5 minutes total).
3. Finish peppers with lime juice and flaky sea salt. Transfer to a serving plate and serve miso-lime mayo alongside for dipping.