Shishito Peppers With Cilantro Lime Crema

Ingredienser

**For the peppers**

20 shishito peppers

Canola oil

Flaky salt

**For the crema**

1/2 cup sour cream

1 lime, juiced

1 small handful cilantro, finely minced

Salt (to taste)

Vejledning

Combine the crema ingredients in a small bowl. Stir to combine. Cover and refrigerated until ready to use (ideally same day).

Rinse and pat dry the shishito peppers.

Add some canola oil to cover the bottom of a pan. Heat on high. The pan is ready to use when the oil is shimmering.

Working in batches if necessary, blister the peppers over high heat. Remove to a paper towel lined plate and enjoy with the crema as soon as they're cool enough to eat.