Starters

Shishito Peppers & Fry Sauce

Again, I found myself at the farm market completely overwhelmed by the sheer amount of produce.  Where do I start?

I typically have a list of what I know that I need and then I listen to what speaks to me Well, today, this lovely basket of shishito peppers spoke to me.  They said “Susan… take us home!”  So, of course I did

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Shishitos cook quickly which makes them perfect for fast and easy appetizers


Now these are tasty all on their own, but I choose to serve them with fry sauce

Fry sauce is well, just that.  A popular dipping sauce for french fries.  But there’s no reason to stop there.  It’s a creamy sauce with a zip!  Let’s dunk our shishitos in it!

It’s best to prepare the dipping sauce first because the peppers only take minutes to cook and are best eaten immediately

Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 tablespoon of buffalo sauce, 1 tablespoon of pickle juice and 1/4 teaspoon each of garlic powder, kosher salt and black pepper

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Combine all of the ingredients and refrigerate until ready for serving

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Shishitos have thin skin that allows them to blister and char quickly, which intensifies the green chile aroma and flavor

Although they’re small in size these peppers are big in flavor.  Shishito peppers are very mild & sweet but every so often you’ll encounter a slightly spicy one – consider yourself warned!

This was about 10 ounces of shishito peppers.  I’m going to grill them on the flat top, but you can cook these in a skillet as well

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Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes

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Remove from the heat once they slightly blister and soften a bit.  Sprinkle with a pinch of Maldon sea salt or kosher salt

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Serve immediately with some tasty fry sauce!

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Enjoy!

Shishito Peppers & Fry Sauce

  • Difficulty: Easy
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Ingredients

Shishito Peppers

Olive oil spray

Maldon sea salt or kosher salt for serving

Directions

Measure out 1/4 cup of mayo, 2 tablespoons of ketchup, 1 tablespoon of buffalo sauce, 1 tablespoon of pickle juice and 1/4 teaspoon each of garlic powder, kosher salt and black pepper; combine all of the ingredients and refrigerate until ready for serving

Spray the cooking surface with olive oil spray and sear the peppers over medium heat for about 5 to 7 minutes; remove from the heat once they slightly blister and soften a bit; Sprinkle with a pinch of Maldon sea salt or kosher salt

Serve immediately with fry sauce

Tools used to make this recipe

Mini Prep Glass Bowl

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