Shishito Peppers and Spiked Chipotle Mayo

Shishito Peppers and Spiked Sir Kensington’s Chipotle Mayo | Gluten-free, Dairy-Free

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.

Chipotle Curry Chicken Salad made with apples, celery, pecans, cranberries and Sir Kensington’s Chipotle Mayonnaise

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.

Skillet Grilled Shishito Peppers and Chili Lime Aioli from District Kitchen and Cocktails in Austin

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 Sir Kensington’s Chipotle Mayo using Simply Organic curry powder and Cholula Hot Sauce | Gluten-free, Dairy-Free

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.

Shishito Peppers and Spiked Chipotle Mayo

Want More Easy App Ideas?

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.

Course Appetizer, Snack
Cuisine American, Japanese
Keyword chili lime aioli, curry powder, shishito peppers, Sir kensington’s chipotle mayo
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Author Deana Larkin Evans


  • 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


  1. 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.

  2. Mix together the mayo, curry powder, lime juice, and hot sauce. Serve as a dipping sauce with the peppers.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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