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Blistered Shishito Peppers with Garlic Aioli

Smoky mild shishito peppers dipped in a delicious homemade garlic aioli sauce, Enjoy!
Course: Appetizer
Cuisine: American, Japanese
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.