Blistered Shishito Peppers with Toasted Almonds & Lime-Ginger Mayo Dipping Sauce
10 minute blistered shishito peppers topped with crunchy slivered almonds and a light dipping sauce.
Why you’ll love this recipe:
- Shishito peppers are now available nearly year round but in abundant supply during the summer.
- This recipe takes about 10 minutes to prepare.
- Shishito peppers are very mild- perfect for snacking.
- The creamy dipping sauce is just soy sauce, mayo and lime juice with a few spices.
- These peppers are full of vitamin C, vitamin B6, vitamin E and fiber
- They are so tasty.
Ingredients for 10 Minute Blistered Shishito peppers with spicy dipping sauce:
- shishito peppers
- olive oil
- slivered almonds
- black sesame seeds
- lime
- ginger
- mayo
- salt, smoked paprika, cumin, red peppers flakes
How to make this recipe:
Drizzle the peppers with salt and olive oil. Cook in a skillet until the skin are deep brown to black and blisters appear on the skin of the peppers.
In the same pan, toast the almonds with the spices. Set in a small serving bowl to cool.
Make the dipping sauce by combining the mayo, soy sauce, lime zest and juice and ginger.
*Serve by dipping the papers in the dipping sauce and then into the toasted spicy almond mixture.*
Commons questions:
Padron peppers are bright and citrusy like Shishitos. You can always roast bell peppers and cut into strips.
Yes- try greek yogurt or sour cream.
Pepitas or pumpkin seeds would be a great alternative
Other fun appetizers to try:
- Party Spinach Dip with a Kick
- 5 Ingredients Quick Homemade Pita Chips
- Citrus Marinated Olives
- Roasted Salsa Verde– Award Winning Recipe*
- Sun Dried tomato Bruschetta
Inspiration for the 10-Minute Blistered Shishito Peppers with Dipping Sauce:
One of the “best days ever” for Hunky Hubbie and me was years ago when we took an unexpected trip up the Chuckanut Drive north of Seattle, Washington and ate dinner at The Oyster Bar restaurant and had pre-dinner cocktails at the Chuckanut Manor. We were having such a good time, we called our airlines two hours before our flight and stayed an extra night in Seattle. It was one of those trips, you just don’t want to ever end.
When the smoke was terrible in Whitefish a couple of years ago, we loaded up the car and took another unexpected road trip to Seattle staying at the Woodmark Hotel– our favorite spot on the East side of town. On a gloriously sunny Sunday, we drove again up the Chuckanut Drive and stopped at the famed Bow, WA Chucknut Manor Seafood & Grille now owned and operated by Meagan Pickett. We sat outside on the deck looking out at the Pugent Sound enjoying clams and shishito peppers and cocktails. It was another one of those days when we wished we could just have time stop.
I knew as soon as I returned home, I needed to try and replicate this recipe.
Here is my attempt at Shishito Peppers. I blistered the peppers in olive oil over high heat and sea salt. Then I made a crunchy topping of slivered almonds dusted with red pepper flakes, sea salt, smoked parika, cumin and black sesame seeds. I made a quick dipping sauce with mayo, soy sauce, lime juice and zest and fresh sharp ginger. It’s spicy, but not too hot. Crunchy, but not bad for you like a bag of chips. Satisfying like a fat filled dip but packed with vitamins and fiber.
Blistered Shishito Peppers with Toasted Almonds & Lime-Ginger Mayo Dipping Sauce
Course: Healthy, Side Show, Summer Recipes, Game DayDifficulty: Easy4
servings5
minutes5
minutes76
kcalTry this 10 minute snack – zesty blistered shishito peppers cooked in olive oil & salt, with crunchy slivered almonds and dipping sauce.
Ingredients
8 oz Shishito Peppers
1 TBSP olive oil
2 tsp sea salt, divided
1/4 cup sliced almonds, chopped finely
1 tsp black seasame seeds
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1/4 tsp cumin
3 TBSP mayonaise
1 tsp soy sauce
1/2 tsp freshly grated ginger
juice of 1/2 lime
1 tsp lime zest
Directions
- In a large bowl, drizzle the olive oil over the peppers. Toss with 1 tsp of sea salt. Heat a large pan over medium high heat. Add the peppers. Cook until the skins of the peppers turn brown and begin to pop and blister. Return to the bowl to cool.
- In the same pan, over low heat, add in the finely chopped almonds, remaining salt, seasame seeds, cumin, red pepper flakes and smoked paprika. Toast for 2-3 minutes stirring frequently with a wooden spoon. Remove to cool in a shallow bowl. Sprinkle the toasted almond mixture over the cooled peppers.
- Whisk well the mayonaise, soy sauce, ginger, lime juice and zest in a small dipping bowl.
- To serve: Place the peppers on a serving platter with toasted almonds, dipping sauce and another small bowl for the discarded pepper stems.
Looking for a great weekend getaway- look no further than Bow, Washington, just an hour north of Seattle .
Stay at one of the two Airbnb’s operated by the Chuckanut Manor. Dine on their deck for cocktails. Enjoy a hot cup of coffee and a breakfast treat at Breadfarm ( be sure to grab a snack for hiking) and then do some hiking along the Chuckanut Drive. Try lunch at The Old Edison, back to The Chuckanut Manor for a sunset cocktail on the deck and then try and incredible dinenr at The Oyster Bar.
*My “Roasted Salsa verde” won – Best in Show Northwest Montana State fair and has been featured in Rural Montana magazine
