Shishito Peppers & Garlic Sauce

One of the great things about Texas being part of the South is its TexMex cuisine. The abundant variety of dishes are greatly loved throughout not just Texas and the Southern U.S. but all over the country. TexMex is a wonderful amalgamation of two cultures, taking huge inspiration from our friends in Mexico. It’s such a comfort food.

An appetizer found on many menus in Texas, roasted shishito peppers are mild, slightly sweet (except for the occasional spicy one that gets you!), and a perfect finger food. They pair amazingly well with our thick mayonnaise-based garlic sauce that coats them in one good, hearty dip and offers a pungently satisfying bite.

Everyone we’ve made these for adored them, and we hope you do too!

Ingredients

2 pints shishito peppers 

2 tablespoons grapeseed oil     

1 1/2 teaspoons Morton kosher salt     

1/2 cup  mayonnaise    

1 tablespoon freshly squeezed lemon juice     

3 cloves garlic, pressed or minced      

1/2 teaspoon fleur de sel     

Method

1. Heat the oven to 425 degrees.           

2. Toss the shishitos, oil, and kosher salt together in a medium bowl until the peppers are coated.    

3. Scatter the oiled shishitos onto a half sheet pan and roast for 10 - 15 minutes, or until the peppers start to just blister and collapse.                    

4. Meanwhile, whisk the mayonnaise, lemon juice, garlic, and fleur de sel together in a small bowl.  

5. Serve the warm shishitos with the dipping sauce.

Notes for Shishito Peppers & Garlic Sauce

• We often use grapeseed oil for roasting since it’s a little less expensive, is neutral in flavor, and has a higher smoke point than olive oil (no need to waste that beautiful ingredient roasting at high temps!). If you can’t find grapeseed oil, any vegetable-based oil will work. We recommend the La Tourangelle brand.

• We call for pressing or mincing the garlic. Either works great, but pressing will give you an even more intense garlic flavor. If you mince, add a pinch and then smash/rub them together with the side of your knife to really make sure you get that strong flavor.

• The dipping sauce also pairs well with roasted artichokes, so if you have any leftover grab a few artichokes or some jarred hearts, roast them, and you’ve got another great appetizer.