It’s always good to have easy appetizers in your back pocket. This recipe can be thrown together in 10 minutes and will please any crowd. Pair it with a creamy dip:  it’s healthy and not too spicy–just full of flavor.

Ingredients

• Shishito peppers
• Kosher or Sea Salt – don’t be shy, they need salt!
• Garlic powder
• Onion powder
• Paprika
• Olive oil
• Mayo and/or sour cream
• Half of a lemon, juiced
• Dash hot sauce to taste

Put your clean and dry peppers in a bowl. Toss with the seasonings and oil. Go a little heavy on the salt.

To make the dip put equal parts sour cream and mayo with lemon juice and hot sauce to taste. Mix and let sit.

Put your cast iron skillet on the stove and get it piping hot. Then turn to medium/high heat.

Place your peppers in the pan and let cook for a minute or two then toss to blister the other sides. Cook for a total of 5-6 minutes.

Serve immediately with dipping sauce. Sprinkle peppers with more salt on top and a dash of paprika in the sauce for a touch of color.

To eat – pick up peppers by the stem, dip in sauce and chow down on everything but the stem.