Shishito Peppers and Spiked Chipotle Mayo
Sir Kensington’s Chipotle Mayo
Before we get to the shishito peppers and spiked chipotle mayo recipe, I want to talk about how much I love Sir Kensington’s Chipotle Mayonnaise.
They have several clean products made with gluten-free and nonGMO ingredients. As well as using fair trade organic cane sugar and certified humane free range egg yolks.
So you get a pretty clean product that also sources mindfully to preserve biodiversity on the planet.
I especially like the chipotle mayo. I’ve already used it in a couple of recipes found here on the blog. We love it in this chipotle curry chicken salad. Made with a few simple ingredients like apples, celery, pecans, cranberries and a little curry powder.
It is such a quick and healthy dinner full of prebiotics (dietary fiber). And it is even easier to put together if you have a pre-cooked chicken breast or leftover turkey – hello, Thanksgiving leftovers!
But what I really wanted to recreate is my favorite appetizer from District Kitchen and Cocktails – shishito peppers with chili lime aioli.
District Kitchen + Cocktails
One of our favorite restaurants in Austin is District Kitchen + Cocktails.
They serve really high quality food and it is responsibly sourced with so many gluten-free options. They use a lot of local vendors and craft the menus seasonally. I have loved almost everything I’ve ever tried and we’ve been going there for several years.
The Slaughter Lane location has a huge outdoor dog friendly patio that often plays live music. It can be casual or a little more formal inside.
They have a reverse happy hour on the weekends starting at 10 pm. So we usually have a couple margaritas, apps, and a late night dinner.
Like I said, one of my favorite apps are these shishito peppers with chili lime aioli. And I always ask for extra aioli.
Now they usually fry them, but the fryer is cross-contaminated and not safe for Celiac sensitivity. Instead they grill them up in a pan. They really do a great job of keeping it safe and the staff is super knowledgeable.
Shishito Peppers and Spiked Chipotle Mayo
We found some Japanese shishito peppers at the local Wheatsville Co-op. It was so easy to grill some up in a cast iron skillet with a little avocado oil. Then sprinkle with sea salt.
I tried to recreate the chili lime aioli using Sir Kensington’s Chipotle Mayo and a few simple ingredients. We added Cholula hot sauce, Simply organic curry powder, and lime juice.
I think I got it pretty close and let me tell you I was super excited about it!!! If you want to make a little extra, it also goes really well as a dipping sauce with our Thai Turkey Burgers and Roasted Sweet Potato Fries, too.
Want More Easy App Ideas?
- Ranch Cream Cheese Cucumber Bites
- Vegetarian Jalapeno Poppers
- Goat Cheese Pimento Cheese
- Healthified Spinach Artichoke Dip
- Fried Goat Cheese Mozzarella Sticks
- Fried Artichoke Hearts
- Pepperoni Pizza Bites
Shishito Peppers and Spiked Chipotle Mayo
Here is a quick and easy gluten-free, dairy-free recipe for shishito peppers and spiked chipotle mayo using Sir Kensington's mayonnaise.
Ingredients
- 25 Japanese shishito peppers
- 1 tbsp avocado oil
- sea salt
- 2 tbsp Sir Kensington's Chipotle Mayo
- 1/8 tsp curry powder
- 1/4 tsp lime juice
- 1/4 tsp Cholula hot sauce
Instructions
Heat a large skillet over medium heat. Add avocado oil and shishito peppers. Toss gently for about 3 minutes until roasted. Remove from skillet onto a plate and sprinkle with salt.
Mix together the mayo, curry powder, lime juice, and hot sauce. Serve as a dipping sauce with the peppers.
