Blistered Shishito Peppers + Sriracha Aioli

I discovered shishito peppers when a recipe didn’t quite go my way. I needed some poblano peppers to make some jackfruit poblano tacos from the amazing Lauren Toyota at Hot for Food. So I went to Trader Joe’s because their jackfruit is bomb, but they had no poblanos. Just jalapeños and shishito peppers.

Read more about saucy vegan apps here 3 Vegan Apps to Spice up Your Super Bowl

I knew jalapeños would be too spicy for my mild-taste-bud-family so I snatched up the shishito peppers in hopes that they may taste the same. They didn’t but they worked. The recipe called for blistering the peppers and once I did that, I knew I had something good on my hands.

What’s So Great About these Shishito Peppers?

From the amazing scent coming from the kitchen I knew there weren’t going to be any peppers in the recipe I was trying out. Blistered shishito peppers are delicious. When their skin blisters they shrivel up into these little flavor bombs. I think I single handedly ate about a pound of them with no ragrets.

One thing they were missing was a creamy cooling dip with a little zip. So I whipped together a Sriracha cream sauce that is so great drizzled over these peppers. Or you could artfully spin the sauce onto a plate with a turntable if you are extra. But that isn’t necessary and only matters if you’re trying to impress your friends. Which I always am.

Blistered Shishito Peppers + Sriracha Aioli
Prep time
Cook time
Total time
This is by far the easiest made appetizer. Pop a tray of these in right when your guests arrive so you can have a fresh and delicious appetizer at your service in minutes. Make the sauce ahead of time so you don't drown out mingling with your blender noises.
Recipe type: Vegan
Cuisine: Munchies
Serves: 6 oz with lots of sauce!
  • 6-8 oz shishito peppers
  • olive oil
  • 1 c raw cashews
  • 1 T lime juice
  • 1 t apple cider vinegar
  • ½ c water
  • 1-2 T Sriracha
  • ¼ t salt or to taste
  • lime zest and sesame seeds to garnish
  1. Preheat your oven to 400 F and line a baking sheet with parchment. Drizzle with oil and toss peppers. Season with salt and pepper and bake for about 15 minutes. The skin should look blistered and softened.
  2. For the sauce, add the cashews, lime juice, vinegar, water, Sriracha and soy sauce to a blender. Blend until smooth and creamy. Taste it to your liking. If it needs more spice add more Sriracha. Thin it down further if you like a thin sauce. I prefer it to a drizzling consistency.
  3. I like garnishing with fresh lime zest and sesame seeds. Enjoy!


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