Shishito Pepper Crema

This creamy, smoky sauce features Shishito Peppers, which are not too spicy (about 1 in 10 has a kick to it). Enjoy heaped on tacos or as a chip dip, sandwich spread, or with grilled meats and vegetables. This Shishito Pepper Crema can be made vegan with one simple swap (see ingredients).

1 Tbsp. olive oil

1 pint of shishito peppers

3 cloves garlic, peeled

Zest and juice from 2 limes

1/2 tsp. cumin

1/4 tsp. Mexican oregano

1/2 bunch green onions, ends trimmed

1/2 bunch cilantro

Big pinches salt and pepper, or to taste

1 Tbsp. regular or vegan sour cream

Pour 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add the peppers and sauté about 5-7 minutes, turning occasionally until they are charred and blackened on all sides. Remove peppers from heat and slice off the stems (you can compost the stems).

In a blender, combine remaining ingredients except for sour cream. Pulse until mostly smooth/a little chunky, then stir in the sour cream. Taste and adjust seasoning as desired. Use immediately or chill in the fridge. Use within 5 days.

GF V veg DF

Yield: 6 servings