Description
This recipe features blistered shishito peppers pan-seared to perfection in a cast-iron skillet, served with a flavorful garlic lemon aioli dip. The peppers are lightly coated in olive oil and seasoned with flaky sea salt and lemon zest, offering a smoky, slightly charred appetizer that's quick and easy to prepare.
Ingredients
Peppers
- 8 oz shishito peppers
- 1 Tbsp light olive oil
- 1/2 tsp flaky sea salt (or to taste)
- 1 tsp lemon zest (optional)
Aioli Dip
- 1/3 cup mayonnaise
- 1 garlic clove (pressed)
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt (or added to taste)
- 1/8 tsp black pepper
Instructions
- Prepare the Peppers: Rinse the shishito peppers thoroughly to remove any dirt. Dry them completely with paper towels to ensure they blister properly when cooked. In a mixing bowl, toss the peppers with 1 tablespoon of light olive oil, making sure each pepper is coated evenly.
- Heat the Skillet: Place a large 12-inch cast-iron skillet on the stove over medium-high heat. Allow it to heat for about 2 minutes or until the pan is hot and just starting to emit smoke – this high heat is essential for blistering the peppers.
- Sear the Peppers (First Side): Carefully arrange the peppers in a single layer in the hot skillet. Let them sear undisturbed until they blister and brown on the first side, which should take about 2 to 3 minutes. This step creates a smoky char and enhances flavor.
- Sear the Peppers (Second Side): Using tongs, turn the peppers over and continue to cook until the second side is blistered, approximately 2 minutes more. They should be tender with nicely blistered skin.
- Prepare and Serve: Transfer the blistered peppers to a serving bowl. Sprinkle with flaky sea salt to taste and grate fresh lemon zest over the top for brightness. Serve immediately with the prepared aioli dipping sauce for a delicious appetizer or side dish.
Notes
- Make sure the peppers are dry before cooking to achieve the best blistering effect.
- If you prefer less oil, you can reduce the olive oil slightly, but some oil is necessary to ensure blistering.
- Adjust the amount of lemon juice and garlic in the aioli to suit your taste preferences.
- Shishito peppers are mostly mild, but occasionally one can be spicy, so serve with the dip to balance heat.
- The skillet should be very hot before adding the peppers to create that signature blistered texture.
