This is a formula I've been holding tight to since I went to Austin a couple of years back. I think I dithered sharing since it's such a non-formula. The shishito peppers themselves are unbelievably simple to make. The sriracha cream sauce is likewise practically a non-formula.
In any case, the two together are something forceful delightful, companions. I've really made them a couple of times since I've been home so I concluded that it was at last time to share these Blistered Shishito Peppers with Sriracha Cream Sauce.
I originally attempted them at a smorgasbord style gathering and I'm not going to mislead anybody, I practically drifted around the table eating these. Truth be told, I most likely ate too much. Be that as it may, I just couldn't help it.
And keeping in mind that the peppers are scrumptious all alone, I do like warmth, as you may have seen, so I serve these rankled shishito peppers with plunging sauce. In any case, an extraordinary plunging sauce, I chose to make a fast sriracha cream plunging sauce to go with them. You likely have the entirety of the fixings you need in your kitchen: mayonnaise, sriracha and rice vinegar. On the off chance that you don't have rice vinegar you can substitute refined.
- olive oil
- 20 shishito peppers
- salt
- 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.
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