-Frisky Girl Gardener’s hand soap
- olive oil
- 20 shishito peppers
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 – 2 teaspoons sriracha
Lightly coat the bottom of a cast iron skillet with olive oil. Turn heat to medium-high. Cook peppers just until the skin begins to blacken and blister about 3 minutes. Transfer to a paper towel lined plate. Sprinkle with salt.
Combine mayonnaise, rice vinegar and sriracha together in a bowl. Drizzle a small amount over peppers, serve the rest alongside the peppers.
You can find the original recipe here: https://www.lifesambrosia.com/blistered-shishito-peppers-with-sriracha-cream-sauce-recipe/
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers