It’s the Super Bowl and that calls for a batch of easy and fast Blistered Shishito Peppers with Sriracha Mayo! Meanwhile, when shopping I found the party pack at the grocery store. It was time to create a recipe to serve the peppers for the Super Bowl. But, did I say how easy these are to make, and whether you are watching by yourself, with your family and a few friends, the Blistered Shishito Peppers with Sriracha Mayo will be a hit.
First, they are new to the food scene. Only in the past recent years have the peppers showed up at the farmer’s market and now in the grocery stores.
You ask what are Shishito Peppers?
Shishito Peppers are slender and wrinkly with thin skins and bright green color, coming from Asia. They have a slightly sweet taste. One will never be enough. So, when making, make a big batch. Additionally, peppers can be grilled, sauteed in a cast iron pan, or roasted, which is what I choose to do.
Easy and Fast Recipe
The recipe in total takes about 10 to 15 minutes. First, clean and pat dry the peppers. Place them on a sheet pan, making sure they are spread out evenly. Mix all the ingredients for the sauce that is poured over the peppers before cooking. When thoroughly mixed, pour over the peppers, making sure to coat the sauce evenly. Sprinkle the sea salt over the peppers. Easy so far!
Place in the preheated oven and roast for about 10 minutes or until nice and blistered. When they are ready, remove them from the oven, and place them on your serving dish. Squeeze the lemon over the blistered peppers. Garnish with the white and black sesame seeds and you have an appetizer ready to serve!
What to Serve with Shishito Peppers
Shishitos are a light and healthy snack on their own. They would be welcome with almost any meal, and they’re an easy way to round out an appetizer spread of cheese and meats.
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Blistered Shishito Peppers with Sriracha Mayo
- 12 oz. Fresh Shishito Peppers
- 2 tbsp. Toasted Sesame Oil*
- 2 Garlic Cloves – minced* – saving part for the Sriracha Mayonnaise
- 2 tbsp. Tamari Soy Sauce* – gluten-free or regular Soy Sauce
- 1 tbsp. Rice Wine Vinegar
- 1 tsp. Smoked Honey*
- 1/2 tsp. Sea Salt – I like Malton Sea Salt*
- 1/2 Lemon – Squeeze on before serving
- Light and Dark Sesame Seeds – for garnish
- 1/2 Cup Mayonnaise
- 2 tsp. Sriracha Sauce
- 1/4. tsp. Minced Garlic In a small serving bowl place all the ingredients together. Serve with the Blistered Shishito Peppers. Set aside until ready to serve.
In a small serving bowl, place all the ingredients together. Serve with the Blistered Shishito Peppers. Set aside until ready to serve.
Preheat oven to 400 degrees. Place the cleaned shishito peppers on a sheet tray. Spread them out evenly on the tray. In a small bowl, mix the sesame oil, half of the minced garlic, the soy sauce, the rice vinegar, and honey. With a small whisk, blend until thoroughly mixed. Pour the mixture over the peppers, making sure to coat them all evenly. Evenly sprinkle the sea salt on the top.
Place in the oven and roast for 10 minutes or until they are blistered. About half way through the roasting process, open the oven and turn the peppers over to make sure they are roasted on all sides.
When they are finished, turn them onto your serving plate. Finally, squeeze the lemon juice over the peppers. Garnish with the white and black sesame seeds, and they are ready to serve with the Sriracha Mayo.
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