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.
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
Directions
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.
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