If you’re looking for a snack that’s packed with flavor, color, and a touch of zest, then the Blistered Shishito Peppers with Lemon Sea Salt and Aioli Dipping Sauce Recipe is an absolute must-try. These tender little peppers, blistered to perfection and brightened with fresh lemon zest and flaky sea salt, are a delightful combination of smoky, tangy, and slightly spicy notes. Paired with a creamy garlic aioli, this dish effortlessly turns a simple vegetable into a party-worthy appetizer or an irresistible side. Trust me, once you try this recipe, it’ll become your go-to whenever you want something light, fun, and utterly tasty.
Ingredients You’ll Need
This recipe shines because it relies on just a handful of simple but essential ingredients. Each one plays a crucial role in creating the perfect harmony of flavors and textures — from the fresh, mildly peppery shishitos to the bright kick of lemon zest and the luscious creaminess of the aioli.
- 8 oz shishito peppers: The star of the dish, offering a mild heat and thin skin that blister beautifully.
- 1 Tbsp light olive oil: Helps achieve that perfect sear without overpowering the peppers’ delicate flavor.
- 1/2 tsp flaky sea salt: Adds a crunchy burst of saltiness that enhances every bite.
- 1 tsp lemon zest (optional): Brings a fresh, citrusy brightness that cuts through the richness.
- 1/3 cup mayonnaise: Forms the luscious base of the aioli, making the dip irresistibly creamy.
- 1 garlic clove (pressed): Infuses the aioli with a subtle pungency and depth.
- 1/2 Tbsp lemon juice: Balances the aioli with a tangy note that ties everything together.
- 1/4 tsp fine sea salt: Seasoning to taste the aioli perfectly.
- 1/8 tsp black pepper: A gentle hint of spice to elevate the dip’s flavor profile.
How to Make Blistered Shishito Peppers with Lemon Sea Salt and Aioli Dipping Sauce Recipe
Step 1: Prepare the Peppers
Start by giving your shishito peppers a good rinse to remove any dirt. Then dry each one thoroughly with paper towels because moisture on the peppers will steam them instead of blistering. Once dry, toss the peppers in a mixing bowl with the olive oil. This ensures every pepper will blister evenly and develop that beautiful smoky char we’re after.
Step 2: Heat Your Skillet
Grab a large 12” cast-iron skillet and heat it over medium-high for about 2 minutes until it’s hot and just starting to smoke. The high heat is key here — it allows the peppers to blister quickly, locking in their fresh flavor while creating those irresistible, slightly charred spots. Carefully place the peppers in a single layer; crowding the pan will prevent proper blistering.
Step 3: Sear the Peppers
Let the peppers cook without moving them for 2 to 3 minutes. This step forms the signature blistered skin with delicious caramelized edges. Using tongs, gently turn the peppers over to blister the other side for about 2 minutes. The two-sided blistering adds complexity and a slight smokiness that make these so addictive.
Step 4: Season and Serve
Once blistered to perfection, transfer the peppers to a serving bowl. Sprinkle flaky sea salt and freshly grated lemon zest over the top while they’re still warm. This final seasoning step enhances their natural sweetness and brightness. Serve immediately alongside the creamy aioli dipping sauce, which you can whip up by mixing mayonnaise, pressed garlic, lemon juice, sea salt, and black pepper until smooth and luscious.
How to Serve Blistered Shishito Peppers with Lemon Sea Salt and Aioli Dipping Sauce Recipe
Garnishes
To keep things exciting, sprinkling extra lemon zest or a few flakes of sea salt right before serving will heighten the freshness and textural contrast. You might also try a few twists of freshly cracked black pepper for an extra pop, or a drizzle of high-quality extra virgin olive oil to add silkiness.
Side Dishes
This Blistered Shishito Peppers with Lemon Sea Salt and Aioli Dipping Sauce Recipe pairs wonderfully with light, fresh sides such as a crisp green salad, grilled seafood, or a zesty quinoa bowl. They can also complement heartier fare like roasted chicken or steak by adding a bright, smoky element to the plate.
Creative Ways to Present
Try serving the blistered peppers in a rustic wooden bowl lined with parchment for casual entertaining, or elegantly arranged on a platter garnished with lemon wedges for a dinner party. You can also skewer the peppers for a fun tapas-style presentation that invites guests to dip and share.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the blistered peppers and aioli separately in airtight containers in the refrigerator. The peppers keep well for up to 2 days and maintain their flavor and texture beautifully when reheated gently.
Freezing
Because these peppers blister best fresh, freezing is not recommended. The texture will become soggy and loss of that signature blistered skin will occur. It’s best to make a fresh batch whenever you crave them!
Reheating
To bring leftovers back to life, gently warm the peppers in a hot skillet for a few minutes until heated through while preserving the blistered spots. Avoid microwaving as it tends to soften the skin and dull the flavors. Serve again with the chilled aioli for maximum enjoyment.
FAQs
What makes shishito peppers special?
Shishito peppers are unique because most are mild with a sweet, smoky flavor, but about one in ten packs a surprising kick of heat, making every bite a little adventurous and fun.
Can I use a different oil for blistering the peppers?
Yes, you can use other light oils like avocado or grapeseed oil; just avoid those with very low smoke points so you achieve the perfect blister without burning.
Is there a substitute for mayonnaise in the aioli?
Absolutely! You can use Greek yogurt or sour cream for a lighter option, but it will change the richness and texture slightly. Homemade aioli using olive oil and egg yolks is also fantastic if you want to go traditional.
Can I make the aioli ahead of time?
Yes, the aioli can be made a day ahead and refrigerated. The flavors actually meld and deepen overnight, making it taste even better when served.
How spicy are these peppers?
Most shishito peppers are quite mild, but keep in mind the occasional one can surprise you with more heat. The lemon zest and aioli help balance any unexpected spice perfectly.
Final Thoughts
This Blistered Shishito Peppers with Lemon Sea Salt and Aioli Dipping Sauce Recipe is pure joy on a plate, combining simplicity with bold, vibrant flavors that anyone can master. Whether you’re looking for a quick appetizer, a stylish snack, or a sophisticated side, this dish delivers on all fronts. I encourage you to grab some fresh shishitos, fire up your skillet, and dive into this irresistible snack—you’ll wonder how you ever lived without it!
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Blistered Shishito Peppers with Lemon Sea Salt and Aioli Dipping Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
This easy and flavorful recipe features blistered shishito peppers cooked to perfection in a hot cast-iron skillet, paired with a creamy garlic lemon aioli dip. Perfect as a light appetizer or snack, the sweet and mildly spicy peppers offer a delightful burst of smoky flavor with a tangy, garlicky dipping sauce.
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 to taste)
- 1/8 tsp black pepper
Instructions
- Prepare the Peppers: Rinse the shishito peppers thoroughly and dry them completely using paper towels to ensure they blister well without steaming. In a mixing bowl, toss the dried peppers with 1 tablespoon of light olive oil until evenly coated.
- Heat the Skillet: Place a large 12-inch cast-iron skillet over medium-high heat and let it warm up for about 2 minutes until it is very hot and just starting to smoke. This high heat is essential to achieve a perfect blister and char on the peppers.
- Sear the Peppers – First Side: Carefully add the oiled peppers in a single layer to the hot skillet. Let them cook undisturbed for 2 to 3 minutes until the bottoms blister and brown nicely.
- Sear the Peppers – Second Side: Using tongs, turn the peppers over and sear on the other side for about 2 minutes until blistered and charred but still tender.
- Season 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 a bright, citrusy finish. Serve immediately alongside the garlic lemon aioli dip for a perfect combination.
- Make the Aioli Dip: In a small bowl, combine 1/3 cup mayonnaise, 1 pressed garlic clove, 1/2 tablespoon lemon juice, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Mix well until smooth. Adjust seasoning to taste and serve chilled or at room temperature with the hot blistered peppers.
Notes
- Ensure peppers are completely dry before cooking to get a good blister.
- Adjust salt in both peppers and dip according to taste.
- Serve immediately for best texture and flavor.
- Shishito peppers are mostly mild but occasionally have a mildly spicy one.
- The aioli dip can be stored refrigerated for up to 2 days.
