Shishito Goddess Peppers
Shishito Goddess Peppers combines blistered air fryer peppers with a cool and creamy herb dip. Basil, parsley, tarragon, chives, and lemon balance the smoky peppers and their occasional burst of heat.
Equipment
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Serving platter
- Whisk
Ingredients
For the Shishito Peppers
- 6 ounces Shishito Peppers
- 1 tablespoon Vegetable Oil
- Kosher Salt to taste
- Black Pepper freshly ground to taste
- Flaky Sea Salt for serving
For the Green Goddess Dip
- ½ cup Mayonnaise
- 2 tablespoons Fresh Basil finely chopped
- 2 tablespoons Fresh Flat-Leaf Parsley finely chopped
- 1 tablespoon Fresh Tarragon finely chopped
- 1 tablespoon Fresh Chives finely chopped
- 1 tablespoon Fresh Lemon Juice
- ½ Lemon finely grated zest
Instructions
For the Shishito Peppers
- Place the shishito peppers in a medium mixing bowl.
- Drizzle the vegetable oil over the peppers.
- Season with kosher salt and freshly ground black pepper.
- Toss until every pepper is lightly and evenly coated.
- Preheat the air fryer to 400°F (204°C).
- Transfer the peppers to the air fryer basket.
- Arrange them in a single loose layer.
- Air fry for 3 minutes.
- Shake the basket to turn the peppers.
- Continue air frying for another 3 minutes until blistered and lightly charred.
For the Green Goddess Dip
- Add the mayonnaise to a small mixing bowl.
- Add the basil, parsley, tarragon, chives, lemon zest, and lemon juice.
- Whisk until the herbs are evenly distributed.
- Refrigerate the dip until the peppers are ready.
For Serving
- Transfer the hot peppers to a serving platter.
- Sprinkle them with flaky sea salt.
- Serve immediately with the chilled Green Goddess dip.
Notes & Wine Advice
Serving Suggestions
Serve the peppers hot as an appetiser, party snack, or side dish with the chilled Green Goddess dip. They pair well with grilled fish, burgers, rice bowls, or other air-fried vegetables. For a larger snack platter, add our Masala Onion Rings.Recipe Notes
Shishito peppers are usually mild, but an occasional pepper can be noticeably hot. Arrange them loosely in the basket so the hot air can blister their skins. Serve them whole and hold each pepper by the stem, which is not intended for eating.Variations
Add minced garlic, capers, or anchovy paste to the dip for a stronger savoury flavour. Greek yogurt can replace half the mayonnaise for a lighter consistency. Lime can replace lemon, while coriander can replace some of the parsley for a different herbal profile.Storage and Reheating
The peppers taste best immediately after cooking. Refrigerate leftovers for up to two days and reheat them briefly in the air fryer. Store the Green Goddess dip separately in an airtight container for up to three days and stir it before serving.Wine Advice
A crisp Sauvignon Blanc complements the fresh herbs and lemon while refreshing the palate after a spicy pepper. A dry Rosé is another suitable choice for a summer appetiser or party platter.Nutrition values
Calories: 235 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 24 g | Saturated Fat: 4 g | Sodium: 280 mg | Sugar: 1 g