Blistered Shishito Peppers with Sweet Chili Sauce
By Austen Granger
Spice up your appetizer routine with our Blistered Shishito Peppers. These griddled peppers are easy to make on the Flatrock Griddle and super addictive— especially served hot and dipped in our homemade spicy chili mayo sauce.
Prep Time
20 Min
Cook Time
10 Min
Yields: 6 Servings
Ingredients
Sauce
1/2 Cup | mayonnaise |
1 Tablespoon | chili garlic sauce |
2 Teaspoon | rice wine vinegar |
2 Teaspoon | granulated sugar |
1/4 Teaspoon | sesame oil |
Peppers
1 Pound | shishito pepper |
2 Teaspoon | canola oil, plus more for the griddle |
1 Teaspoon | kosher salt |
Complete Your Cook
1 | |
1 |
Units of Measurement:
Steps
Step 1
To make the sauce, add all ingredients to a small mixing bowl and whisk to combine.
Ingredients
1/2 Cup mayonnaise
1 Tablespoon chili garlic sauce
2 Teaspoon rice wine vinegar
2 Teaspoon granulated sugar
1/4 Teaspoon sesame oil
Step 2
Preheat all zones of griddle to medium heat.
Step 3
In a medium mixing bowl, toss shishito peppers with 2 teaspoons canola oil to evenly coat.
Ingredients
1 Pound shishito pepper
2 Teaspoon canola oil, plus more for the griddle
Step 4
Oil Traeger Flatrock and add shishito peppers in a single layer. Cook undisturbed for 2 minutes, then toss and continue cooking for an additional 8 minutes and turning every 2 minutes.
Step 5
Transfer shishitos back to the mixing bowl and toss with salt.
Ingredients
1 Teaspoon kosher salt
Step 6
Serve immediately with dipping sauce.
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