Grilled Shishito Peppers with Sriracha Lemon Mayo

It’s Summertime, and we are all looking for appetizers, so the Grilled Shishito Peppers with Sriracha Lemon Mayo will be the recipe you need!

Fire up the grill and marinate the peppers! You will be ready with a sure winner.

What are Shishito Peppers?

Shishito peppers are a mild, small pepper similar to Padron often used in East Asian cuisine and come from the species Capsicum Annuum. Grilled Shishito peppers will have a wrinkly look versus Padron peppers which are smoother.

Take a look at the ingredients! Making the Grilled Shishito Peppers with Sriracha Lemon Sauce is very simple, and most of the ingredients you should have on hand.

https://holysmokeoliveoil.com/collections/shop/products/holy-smoke-hickory-smoked-wildflower-honeyhttps://shop.thefreshmarket.com/search?search_term=maldon%20sea%20salt
https://shop.thefreshmarket.com/search?search_term=sesame%20seeds

ARE SHISHITO PEPPERS HOT?

Grilled Shishito peppers are mild by definition. It makes for a perfect pepper for a crowd because lots of people are sensitive to heat. Exactly how hot can that pepper be? Not very, it turns out. Moreover, Shishitos peppers range from 100 to 1,000 Scoville heat units, which is hotter than bell peppers but much milder than jalapenos, which range from 2,500 to 8,000 Scovilles. Their similar-looking cousin, the Padron, ranges between 500 and 2,000 Scovilles.

I love this dish, but you can also enjoy them blistered, roasted, and pan-fried. Toss the peppers with the Toasted Sesame Oil, minced garlic, soy sauce, or tamari (if looking for gluten-free), chili garlic sauce, and Holy Smoke smoked honey.

Grilled Shishito Peppers with Sriacha Lemon Mayo Sauce

Fire up the grill and marinate the peppers! You will be ready with a sure winner.

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Servings 0

Ingredients

  

Grilled Peppers Ingredients:

• 12 oz. Shishito Peppers – leave the stem on
• 1/4 Cup Toasted Sesame Oil *
• 1/3 Cup Soy Sauce or Gluten-Free Tamari *
• 3 Tbsp. Lemon Juice – freshly squeezed
• 1 Tbsp. Holy Smoke Smoked Honey *
• 2 Garlic Cloves – minced
• Sea Salt – I prefer Malton Sea Salt *
• Freshly Ground Black Pepper
• Toasted Sesame Seeds – toasted for garnish *

Ingredients for the Sriacha Lemon Sauce:

• 1 1.2 Cup Mayonnaise
• 2 Tbsp. Sriracha Sauce
• Soy Sauce
• 1 Tbsp. Lemon – freshly squeezed
• Sea Salt and Fresh Ground Pepper – to taste

Instructions

 

Instructions for Peppers:

• Preheat your outdoor or indoor grill to medium-high heat.
• Add the sesame oil, soy sauce, lemon juice, honey, and garlic to a medium-sized bowl. Add the peppers into the bowl and toss to combine. Add the sea salt and pepper to taste. Let marinate for 3-5 minutes.
• In a small saucepan, add the sesame seeds and toast lightly, making sure not to burn the seeds. Set aside.
• Take the peppers out of the bowl and transfer them to the grill. Grill for 4-5 minutes, occasionally flipping with a pair of tongs. Caution: they will pop as they cook. If they have not popped by the end of the cooking time, take a knife and carefully pierce to pop.
• Once the peppers are blistered and charred, carefully remove them from the grill and transfer the peppers to a serving platter.
• Garnish with toasted sesame seeds. Serve and enjoy!

Instructions for Peppers:

• Add the mayonnaise, sriracha sauce, soy sauce, lemon juice in a small bowl. Add the salt and pepper to taste. If you want your sauce a bit hotter, add more sriracha sauce.

Notes

Note you can eat the top part – but don’t eat the stem!

Tried this recipe?Let us know how it was!

Are you looking for another appetizer recipe for play off season? This Roasted Red Grapes with Fresh Thyme, Ricotta Cheese Crostini is the perfect recipe for your next party!