Shishitos with Spicy Ranch
Thomas J. Story
Plain and simple: These snackable green peppers are a crowd-pleasing way to add a vegetable to the mix of an otherwise decadent spread.
This recipe, and others like it, can be found in the article “Say Goodbye to Summer and Welcome Fall with These Recipes.”
How to Make It
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.
Ingredients
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
