Blistered Shishito Peppers with Spicy Mayo Dipping Sauce [vegan]
The good: this is easy, healthy and doesn’t have many ingredients. It’s very tasty and will disappear quickly.
The not-as-good: It won’t keep or be good cold – needs to be eaten as soon as it’s done, while still hot.
50 fresh shishito peppers – about a pound
Coarse sea salt, preferably smoked
Spicy Mayo Dipping Sauce
Prepare Spicy Mayo Dipping Sauce according to recipe.
Wash peppers and dry thoroughly on paper towels. Preheat an electric grill or grill pan to 450ºF/230ºC. Do not apply oil or nonstick spray. Arrange peppers in single layer on hot grill or pan, and grill for 5 to 6 minutes, until well blistered. Remove to a serving dish and scatter a pinch of sea salt over peppers.
Serve immediately with Spicy Mayo Dipping Sauce. Eat whole, but don’t eat the stems.