It doesn’t get more primal or easy than grilling directly on the embers of your fire and what a great method for adding flavor and char without overcooking a delicate pepper! This is a side dish that will steal the show without burning the clock!
Mix all sauce ingredients together. If it looks too loose tighten up with a touch more mayonnaise. Set sauce aside.
- 1 cup Dukes mayonnaise
- 1 1/2 tablespoons Fatalii Mustard, Chile Slinger
- 1 tablespoon Red wine vinegar
- 2 cloves Garlic, fresh chopped
- 2 teaspoons Fresh cracked black pepper
- 1 teaspoon Kosher salt
Remove all grill grates from your grill. Stabilize your grill at 450˚F+. Rake the ash off your hot embers making a bed of hot coals.
Dump the peppers evenly over the coals. Make sure they are not stacked. Turn once they start to blister. You will need to work fast. Remove peppers from the grill and transfer to a presentation plate once charred.
- 1 pound Shishito peppers
Drizzle a bit of sauce over the top and enjoy!!!