Blistered Shishito Peppers

The best snack

With the best dip

I love shishito peppers. I love them. If they are on a menu, I will order them—every time, always. I would make them at home every day if I could. I don’t, because I’m lazy and I usually go to the grocery store right by my house. It’s so close that I walk there a lot, which is very convenient except for the fact that they don’t stock shishitos.

The other day, I was in Brentwood for a meeting. The Brentwood Kroger is much bigger and nicer than mine, so I decided to stop by on the way home. That was a good idea, because they had shishito peppers. I bought them, and when I got home I immediately started heating up my cast iron.

I didn’t plan for a dip, but thankfully had everything I needed to make one—a half empty container of sour cream, limes, and an extra big bottle of Cholula (the superior hot sauce, don’t @ me). I mixed those three things together in different proportions until it tasted how I wanted, and it was literally perfect. 10/10 will make again.