These peppers are great without either of the sauces but it takes them up a notch to serve them with either or both sauces. I like to drizzle the whole plate with the sriracha mayo and then dip them in the peanut sauce as I eat them. You can serve these as a quick and easy appetizer or side dish for almost any meal.
Peppers
-1 bag shishito peppers
-2 Tbsp olive oil
-1/2 tsp salt
-1/2 tsp pepper
-chopped peanuts and cilantro for garnish
Sriracha Mayo
-1/2 c mayo
-2 Tbsp rice vinegar
-1 Tbsp sriracha
-1/4 tsp salt
-1/4 tsp sugar
Peanut Sauce
-1″ chunk ginger, peeled
-1 clove garlic, peeled
-1/2 c peanut butter
-3 Tbsp soy sauce or tamari
-3 Tbsp honey or sugar
-3 Tbsp rice vinegar
-1 Tbsp sesame oil
-5 Tbsp water
-1 tsp sriracha sauce
To make the sriracha mayo, combine all ingredients in a small bowl and whisk well. Refrigerate until serving.
To make the peanut sauce, place all ingredients in a blender or food processor and puree until smooth. Refrigerate until serving.
To cook the peppers, in a medium bowl, whisk together 2 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp pepper, add peppers, tossing until coated. Heat a grill or dry pan to medium high heat. Add the peppers, cook for 3-5 minutes per side, then turn once they are charred, then cook an additional 3-5 minutes on the other side. Place peppers on a serving platter, drizzle with desired sauce (or sauces) and top with cilantro and peanuts, if desired.
