Blistered Shishito Peppers with Soy Ginger & Hot Sauce

Feel like a snack but don’t want to  reach for those chips?  Blistered Shishito peppers are SO good and SO addictive!  Dip ‘em and pop ‘em in your mouth next time you want a healthier alternative to junk food.

INGREDIENTS

8 ounces (3 heaping cups) shishito peppers
2 tsp extra-virgin olive oil or avocado oil
Lemon wedge, optional
Salt, preferably flaky sea salt or kosher salt, to taste

For the Soy Ginger Dipping Sauce:

¼ cup soy sauce (60ml)
1 Tbsp brown sugar
¼ Tbsp fresh ginger minced
¼ Tbsp sriracha
1 Tbsp lemon juice

For the Shishito Hot Sauce:

1 cup mayonnaise
3 tsp chili paste sauce
½ tsp garlic minced
1 tsp garlic powder
2 tsp lemon juice
1 tsp red pepper flakes

DIRECTIONS

• For the sauces:  For the hot sauce: add all ingredients to bowl and mix thoroughly.  For the Soy Ginger sauce, add all ingredients to a jar and shake until combined.

• Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

• Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

• Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste. Serve with your dips and a little bowl on the side for the pepper stems.