Blistered Shishito Peppers & Cilantro Crema

Ingredients

8 oz shishito peppers

1 Tbsp extra-virgin olive oil, divided

½ lemon, quartered

Flake salt, to taste

1 cup cilantro crema

Cilantro Crema

½ cup mayo

½ cup crema or crème fraîche

½ lime, juiced

¼ cup cilantro, chopped

1 tsp Tajín seasoning

¼ tsp salt

Directions

1. In a medium bowl, toss the peppers with ½ tablespoon of the olive oil until well coated.

2. In a cast iron pan, heat the remaining ½ tablespoon of olive oil over medium-high heat. Roast the peppers and lemon quarters, turning occasionally, until the peppers are blistered and cooked throughout and the lemons have started to char, 5 to 7 minutes.

3. In a medium bowl, combine all the ingredients for the cilantro crema.

4. Transfer the lemons to a cutting board and the peppers to a small bowl. Squeeze the lemons over the peppers and sprinkle with flake salt to finish. Serve immediately with cilantro crema.

Adapted from https://www.gelsons.com/