I’ve been trying to cook these on the stove and it just never turns out quite as good as ordering them at a restaurant. UNTIL I GRILLED THEM! Such a game changer for getting the charred blisters. This is such a beautifully simple recipe that makes a perfect appetizer, snack, or side.
1 package shishito peppers
sea salt or kosher salt
1 tablespoon mayo
1 tablespoon sriracha
1/2 tablespoon ponzu
pinch of salt
drop of honey
Rinse off your shishito peppers then drizzle with avocado oil. Zest about half of the lemon onto the peppers then juice half of the lemon. Add a sprinkle of salt and toss!
Mix together the sauce ingredients in small bowl and set aside.
Turn the grill onto high heat, put the grill basket in, close the grill and let everything heat up for 5 minutes. Add the peppers into the grill pan and cook for 4-6 minutes, tossing every two minutes.
Remove from heat and enjoy!! Top with more lemon juice and, sesame seeds, and Korean chile flakes if you want to do more.