Shishito Peppers with Sriracha Mayo Dipping Sauce

Shishito Peppers with Sriracha Mayo Dipping Sauce



For the Shishito Peppers:

  • 2 tablespoons oil
  • 1 package Shishito Peppers (about 2 cups)
  • 2 to 3 tablespoons Asian Dipping Sauce

For Sriracha Mayo Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup horseradish mayonnaise (or add a little horseradish to your mayonnaise)
  • Sriracha to taste


For the Sriracha Mayo Dipping Sauce:

Mix all ingredients together, adding Sriracha according to taste.

For the Shishito Peppers:

Heat oil in a wide sauté pan over medium heat until it is good and hot but not smoking. Add the peppers and cook, tossing and turning them frequently until they blister. They shouldn’t char except in a few places here and there. Don’t rush. It takes 10 to 15 minutes to cook a panful of peppers.

When done, the Shishitos should be still a little crisp/tender, add the Asian Dipping Sauce all at once, and immediately stir so the peppers are coated. Continue to cook and stir until the Asian Dipping Sauce is nearly gone and coating the peppers. Serve warm or at room temperature.

Keywords: Appetizer, Asian, Condiments, horseradish, Hot Peppers, Mayonnaise, Shishito Peppers, Sriracha

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