Shishito Peppers and Tomato Mayo

Best part of summer cooking is not even turning on the oven!

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2 pt shishito peppers
1 pt cherry or juliette tomatoes
1 cup mayo
1 lemon, zest and juice


  1. Heat grill to medium high
  2. In a heavy bottom skillet, heat a splash of oil in the pan on the grill
  3. Roast the cherry tomatoes until they have burst and the liquid reduced by half
  4. Blend the tomatoes, mayo, lemon zest, and lemon juice
  5. Toss the peppers in a splash of neutral oil and sprinkle of salt
  6. Grill until the skins are blistered 
  7. Flip and brown the other side
  8. Serve the peppers right away with the tomato mayo for dipping