recipe
Blistered Shishito Peppers with Crunchy Garlic Dipping Sauce
by Brandi Milloy
About this Recipe
This easy, flavorful appetizer comes to us from our friend and guest chef, Brandi Milloy. Make this for your next dinner party and be ready for your friends to ask for the recipe! Quickly cook a tray of shishito peppers on the Brava Metal Tray and while they cook, mix the dipping sauce in a bowl. Brandi adds chili crunch oil to the dipping sauce, and if you can’t find it just substitute some of your favorite hot sauce instead.
Ingredients
- For the peppers:
- 0.5 shishito peppers
- 2.0 tablespoons avocado or extra virgin olive oil
- For the dipping sauce:
- 1.0 cups whole milk, full-fat cottage cheese
- 0.25 cups mayonnaise, preferably Japanese style
- 1.0 tablespoons chili crunch oil or crunchy garlic with chili oil
- Zest and juice of 1 lemon
- 1.0 teaspoons soy sauce
- flaky sea salt (optional, to garnish)
- kosher salt and black pepper
Equipment
Brava metal tray
small mixing bowl
Hand mixer
Large plate or serving platter
Nutrition Information
Allergens: None
Instructions
-
1
Prep shishito peppers
- In mixing bowl, toss shishito peppers with oil and few pinches kosher salt and black pepper.
- Arrange in an even layer across Zones 1, 2, & 3 of the Brava Metal Tray.
-
2
Cook shishito peppers
- Select “Blistered Shishito Peppers with Crunchy Garlic Dipping Sauce” on the Brava touchscreen and follow on-screen instructions to slide metal tray into top shelf. Press green button to begin cooking.
-
3
Make dipping sauce
- While the peppers are cooking, prep the dipping sauce. In mixing bowl, add cottage cheese and mayo. Use hand mixer to whip mixture until smooth. Use spatula to stir in the chili crunch oil, lemon zest and juice, and soy sauce until incorporated.
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4
Finish & serve
- When Brava notifies you that shishito peppers are done cooking, transfer to serving plate with bowl of dipping sauce. Top with flaky salt if desired and serve warm.