This is a delicious recipe for all different kinds of small peppers, from mild shishitos to scorching serranos, and everything in between. The Lime Dipping Sauce helps to cool the heat and balance the various flavors. It’s also a great accompaniment for any main protein. We paired ours with Garlic Miso Shrimp!

Serves 2-3

Ingredients:

• 2 cups small peppers, your favorite variety
• 2 tsp olive oil
• 2 handfuls baby arugula
• ¼ cup sour cream
• ¼ cup mayonnaise
• Juice and zest of one lime
• 1 tsp horseradish
• 1 tsp Dijon mustard
• Salt and pepper to taste

Preparation:

Place olive oil in a frying pan and bring to medium heat. Add the peppers, and cook until they get blackened and blistered. You can also do this on the grill for a smokier flavor. When the peppers are cooked, place on a paper towel to cool and drain a bit.

Add the sour cream, mayo, lime zest, horseradish and mustard to a small bowl and mix well. Divide the arugula onto 2-3 plates and top with the blistered peppers. Serve with the dipping sauce on the side.

You can also prepare this dish a few hours in advance, refrigerate the peppers and dipping sauce, and serve chilled.