Description
Savor the smoky, slightly sweet flavor of blistered Shishito peppers, perfectly seared in a hot cast-iron skillet and served with a creamy, zesty aioli dip. This quick and simple appetizer brings out the best of these mild peppers with a touch of sea salt and a splash of fresh lemon zest for brightness.
Ingredients
For the Shishito Peppers
- 8 oz shishito peppers
- 1 Tbsp light olive oil
- 1/2 tsp flaky sea salt (or to taste)
- 1 tsp lemon zest (optional)
For the 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 under cold water and thoroughly dry them using paper towels to ensure they blister properly without steaming.
- Oil the peppers. In a mixing bowl, toss the dried peppers with 1 tablespoon of light olive oil, making sure they are evenly coated for a nice sear.
- 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 until the pan is hot and just starting to smoke, which helps to achieve a crispy blistered skin on the peppers.
- Sear the peppers - first side. Carefully add the peppers in a single layer to the hot skillet. Let them cook undisturbed for 2 to 3 minutes until they blister and brown on the first side.
- Turn and sear the second side. Using tongs, turn each pepper to sear the other side for about 2 minutes until blistered evenly.
- Season the peppers. Transfer the blistered peppers to a serving bowl, sprinkle with flaky sea salt to taste, and grate lemon zest over the top for freshness.
- Make the aioli dip. In a small bowl, combine mayonnaise, pressed garlic, lemon juice, fine sea salt, and black pepper. Stir until smooth and well blended.
- Serve. Present the blistered shishito peppers with the aioli dip on the side for dipping, enjoying immediately while warm.
Notes
- Drying the peppers thoroughly before cooking is key to achieving perfect blistering without steaming.
- The aioli dip can be prepared ahead of time and refrigerated for up to 1 day.
- Shishito peppers are generally mild, but occasionally can be spicy — enjoy the surprise!
- Using a cast-iron skillet helps develop the best sear and blistering on the peppers.
- Adjust the salt in the dip and on the peppers to your taste preference.
