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Shishitos with Spicy Ranch





Yields
4 Servings



Total Time
30 mins

Plain and simple: These snackable green peppers are a crowd-pleasing way to add a vegetable to the mix of an otherwise decadent spread.

Shishitos with Spicy Ranch




Thomas J. Story
 1 cup aioli (store-bought or homemade)
 1 cup sour cream
 ⅔ cup buttermilk
 ⅓ cup finely chopped dill pickle
 3 ½ tbsp chopped dill
 1 ½ tbsp chopped parsley
 ½ tbsp chopped chives
 1 tsp celery salt
 ½ tsp onion powder
 ⅓ tsp each garlic powder and black pepper
 About 1/3 tsp. salt
 2 tbsp hot sauce
 3 tbsp vegetable oil
 2 cups shishito peppers
1

Make the ranch: Combine aioli, sour cream, buttermilk, dill pickle, 1 1/2 tbsp. dill, the parsley, chives, celery salt, onion powder, garlic powder, black pepper, and salt in a medium bowl and mix until incorporated.

2

In a separate bowl, combine 1/2 cup ranch, the hot sauce, and 1 tbsp. dill. Mix together and set aside.

3

Heat a 12-in. cast-iron skillet over high heat. Add the oil and let the pan heat until wisps of smoke appear.

4

Add peppers to skillet and season with salt to taste. Do not move peppers for at least 1 minute to allow them to blister. Toss peppers and cook for another 30 seconds to 1 minute.

5

Place peppers on a serving platter and top with the remaining 1 tbsp dill and a few spoonfuls of spicy ranch.

Nutrition Facts

Servings 4