This is one of Rae's favorite ways to use Shishito Peppers (when she isn't just eating them whole as a snack)! Dollop on tacos or over black beans and rice for a creamy punch of flavor.
1 pint Shishito Peppers
2 Tbs olive oil, divided
2 Tbs lime juice
2 Tbs sour cream or thick greek yogurt
1-2 peeled garlic cloves
1/4 tsp salt, or to taste
Toss your peppers in 1Tbs of olive oil and arrange in a single layer on a baking sheet. Place under the broiler in your oven and roast until blistered, turning once (about 5min). When the peppers are cool, remove their stems (and skins and seeds if you have the patience) and add them to a blender or food processor with the rest of the ingredients. Blend to a smooth sauce.