Blistered Shishito Peppers with Garlic Aioli
Smoky mild shishito peppers dipped in a delicious homemade garlic aioli sauce, Enjoy!
Servings: 4
Ingredients
GARLIC AIOLI:
- 1/3 c. mayonnaise
- 1 clove garlic pressed
- 1 1/2 tsp. lemon juice
- 1/4 tsp. kosher salt
- 1/8 tsp. black pepper
SHISHITO PEPPERS:
- 1/2 lb. shishito peppers
- 1 T. olive oil
- 1/2 tsp. flaky sea salt or to taste
- 1 tsp. lemon zest optional
Instructions
- GARLIC AIOLI: In a small bowl, whisk or stir together all the ingredients until well combined. Cover and place in the refrigerator while you make the shishito peppers.
- SHISHITO PEPPERS: Rinse the peppers and thoroughly dry with paper towels.
- In a mixing bowl, toss the peppers and olive oil together.
- Heat a large cast iron skillet over medium-high heat. Let it heat for 1-2 minutes or until the pan is hot and starting to smoke. Carefully add the peppers in a single layer; sear until blistered and browned on the first side, about 2-3 minutes.
- Using tongs, turn the peppers over and sear them on the other side until blistered, about 2 minutes.
- Transfer the peppers to a serving bowl or platter and sprinkle with salt and grated lemon zest. Serve the peppers with garlic aioli dipping sauce and enjoy!
Notes
Note: Shishito peppers are NOT hot! Approximately one in 10 shishito peppers might have a kick of heat, but most are mild.
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