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.
- Shishito peppers
- Kosher or Sea Salt – don’t be shy, they need salt!
- Garlic powder
- Onion powder
- 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.
Put your cast iron skillet on the stove and get it piping hot. Then turn to medium/high heat.
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.