Grilled Shishito Peppers with Sriracha Dipping Sauce

Smoky, blistered shishito peppers make a simple yet irresistible appetizer, especially when paired with a bold dipping sauce. These small Japanese peppers are known for their mild, slightly sweet flavor, with the occasional surprise burst of heat that keeps things interesting. Grilled quickly over high heat, their thin skins char and wrinkle, bringing out a natural smokiness that balances beautifully with their tender flesh. The creamy sriracha dipping sauce adds the perfect contrast — a blend of mayonnaise, citrus, soy, and rice vinegar that delivers tang, spice, and richness in every bite. Together, the peppers and sauce create a vibrant, crowd‑pleasing dish that’s as fun to eat as it is flavorful.

In a medium bowl, combine ½ cup mayonnaise, 2 tablespoons sriracha (adjust heat to taste), 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon whole grain mustard, 1/4 teaspoon granulated sugar, and salt to taste. Whisk until smooth and fully blended. This can be done a day ahead and chilled in the refrigerator until ready to use.

Preheat the grill to 400°F, or if using an oven, preheat the broiler. Wash the shishito peppers and pat them dry with a paper towel. In a large bowl, toss the peppers with a high‑heat oil such as vegetable, canola, or avocado oil, along with a pinch of salt. Spread the peppers out on a grill mat for grilling, or on a baking sheet lined with aluminum foil for broiling, keeping them in a single layer.

Place the grill mat with the peppers on the grill and close the lid. Cook for 2–3 minutes, then turn the peppers and cook for another 2–3 minutes, until blistered and charred to your desired level. For broiling, place the baking sheet with the peppers under the broiler. Cook for 2–3 minutes per side, turning once, until blistered and lightly charred. Serve the Shishito Peppers on a platter with the Sriracha Dipping Sauce.

Enjoy!

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