Shishitos with Green Goddess
Shishitos with Green Goddess combines blistered air-fried peppers with a cool, creamy dressing made with basil, parsley, tarragon, chives, and lemon.
Equipment
- Bowls, medium and small
- Fine grater or zester
- Whisk
Ingredients
- For the Shishito Peppers
- 170 g shishito peppers
- 1 tablespoon vegetable oil
- Kosher salt to taste
- Black pepper to taste
- Flaky sea salt for serving
- For the Green Goddess Dressing
- 120 g 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
- Zest of 1/2 lemon
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Shishito Peppers
- Preheat the air fryer to 200°C (400°F).
- Place the shishito peppers in a medium bowl.
- Add the vegetable oil.
- Season with kosher salt and black pepper.
- Toss until the peppers are evenly coated.
- Transfer the peppers to the air-fryer basket.
- Air-fry for approximately 6 minutes.
- Shake the basket halfway through cooking.
- Cook until the peppers are blistered and lightly charred.
- Prepare the Green Goddess Dressing
- Place the mayonnaise in a small bowl.
- Add the basil, parsley, tarragon, chives, lemon zest, and lemon juice.
- Whisk until evenly combined.
- Refrigerate until ready to serve.
- Assemble and Serve
- Arrange the hot shishito peppers on a serving plate.
- Sprinkle with flaky sea salt.
- Serve immediately with the chilled Green Goddess dressing.
Notes & Wine Advice
Serving Suggestions
Serve the peppers hot as an appetiser or snack with the chilled Green Goddess dressing. The dressing also works well with roasted cauliflower, broccoli, courgette, carrots, or potato wedges.Recipe Notes
Most shishito peppers are mild, but an occasional pepper can be surprisingly hot. Leave enough space in the air-fryer basket so the peppers blister instead of steaming. Serve them whole and eat around the stems.Variations
Add garlic, dill, mint, or spring onion to the dressing. Greek yogurt can replace part of the mayonnaise when a lighter dip is preferred. Padron peppers may be used when shishito peppers are unavailable.Storage
Store the dressing in an airtight container in the refrigerator for up to three days. Refrigerate leftover peppers separately for up to two days and reheat them in the air fryer at 190°C (375°F) for 2 to 3 minutes.Wine Advice
A chilled Sauvignon Blanc complements the fresh herbs and lemon while balancing the charred peppers. A dry Riesling or light lager is also suitable.Nutrition values
Serving: 1 serving | Calories: 220 kcal | Carbohydrates: 3 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 3 g | Sodium: 310 mg | Sugar: 1 g