Begin by rinsing 10-12 shishito peppers under cool water to remove any dirt. Pat them dry with a clean kitchen towel and trim the stems off each pepper.

In a mixing bowl, toss the trimmed shishito peppers with 1-2 tablespoons of olive oil, ensuring they are evenly coated. Sprinkle in a pinch of salt and a few cracks of black pepper, mixing thoroughly.

Heat a grill or skillet over medium-high heat. Once hot, add the seasoned shishito peppers in a single layer, allowing them to blister and char for 5-7 minutes.

Once the shishito peppers are nicely charred, remove them from heat and let them cool for a few minutes until they can be easily handled. Roughly chop the peppers into small pieces.

In a mixing bowl, combine the chopped shishito peppers with the juice of one lime, ½ cup of sour cream, and ¼ cup of mayonnaise. Stir in a handful of chopped fresh cilantro.

Before serving, taste the dip and adjust the flavor if needed. Add more lime juice for tanginess or another pinch of salt to enhance the overall taste.

Transfer your delightful dip into a serving bowl, making it visually appealing with a sprinkle of extra cilantro or lime wedges on the side.