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Ingredients
  • subheading: For the peppers:
  • 1 lb shishito peppers
  • 1 to 2 tablespoons olive oil
  • sea salt - to taste, use a generous pinch
  • lemon wedges or slices - for serving (optional)
  • subheading: For the truffle mayo dip:
  • 3 tablespoons mayonnaise
  • ½ teaspoon truffle oil
  • ½ teaspoon lemon juice
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