Blistered Shishito Peppers

Ingredients

• 4 tablespoons avocado oil (or olive oil)
• 1 lb. shishito peppers
• 1/2 teaspoon flakey sea salt
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1/3 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (or more/less, to taste)

Instructions

1. 1

   Make the dipping sauce: Mix the mayo, lemon juice, garlic powder and cayenne pepper together in a small dish. Season to taste. If making in advance, cover the bowl and store in the refrigerator for up to 2 days.

2. 2

   Heat the oil in a heavy bottomed skillet over medium-high heat. When the oil is shimmering, it's hot enough to use.

3. 3

   While you wait for the oil to heat up, rinse the peppers under running water, then pat them dry with paper toweling. Poke each pepper once with the tines of a fork. This cuts back on the danger of popping peppers in the skillet.

4. 4

   In batches, add the peppers to the hot oil, being careful not to overcrowd the pan. Cook until blistered on one side, then use tongs to turn them. Continue until shishito peppers are blistered on all sides.

5. 5

   Set the peppers on a plate. Sprinkle with flakey sea salt and a squeeze of lemon. Serve immediately with the dipping sauce.