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
Scale
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.
