Directions

1. Pre-heat your grill to medium-high heat. Lightly toss your shishito peppers in olive oil to coat. Once your grill has reached the desired temperature, use tongs to place the shishito peppers directly onto the hot grill plate. Expect to hear popping sounds as the peppers begin to blister! Place the cloves of garlic (wrapped in tin foil) directly on the grill to soften.
2. Make the chipotle sauce while your peppers are cooking over the grill. Combine the mayo, chipotle peppers in adobe sauce, and half of the lime in a bowl. Chipotle peppers have a kick! Taste and adjust as needed to your preferred spice level.
3. Flip your shishito peppers on the grill to cook evenly, allowing them to char on all sides. Once cooked, shishito peppers will look slightly deflated or “blistered”. Transfer them to a serving dish, either on top of, or beside the chipotle mayo. Top with the cloves of garlic, flaky salt, and a spritz of lime juice.
4. Grilled shishito peppers can be stored in your fridge for up to 3 days in a tightly-sealed container.