Blistered Shishito Peppers with Dijon Mayo
Summer is here and the time for quick, no fuss and little-to-no-cook recipes is here. We’re talking lots of days whipping up my latest garlicky roasted tomatoes and burrata, charcuterie boards and grilled veggie sandwiches, to name a few of my favorite hot weather staples.
Another perfect recipe for summer is my blistered shishito peppers with Dijon mayo. Ideal for an impromptu summer appetizer, anytime snacking or even a side to another favorite summer dish, these shishito peppers are as easy to make as they are delicious.
A quick sauté in a hot pan with good olive oil, salt and pepper, and a squeeze of fresh lemon juice, then these babies are done and ready for snacking. I serve them up with my favorite, 3-ingredient sauce I’ve been whipping up for years. Mayo, Dijon and grated Parmesan create the perfect, creamy and tangy sauce for dipping.
Shishito peppers are mostly mild (like 1 in every 10), so pop the whole thing in your mouth for a fresh, peppery bite. Just watch out for a spicy one!
Blistered Shishito Peppers with Dijon Mayo
Ingredients
1-2 cups shishito peppers
2 tablespoons olive oil
Kosher salt
Freshly cracked black pepper
Juice of half a lemon
Dijon Mayo
1/4 cup mayo
1 tablespoon Dijon mustard
2 tablespoons grated Parmesan cheese
Directions
Heat olive oil in a skillet over medium-high heat. Blister shishito peppers for 3-5 minutes until some nice color is formed and they are just slightly starting to wilt. Remove from heat and place on a tray.
Combine mayo, mustard and Parm in a small dish and serve alongside shishito peppers. Enjoy!
