Peppers Shishito Blistered with Garlic Aioli Dip

This restaurant-style appetizer takes just a few minutes to make at home, and the results are amazing. Serve blistered shishito peppers with a garlicky aioli for dipping.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.

Step 2

Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.

Step 3

Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.

Step 4

Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.*

Step 5

*How to Make Aioli Sauce: If you want to serve zest over the shishito peppers, make sure to zest the lemon before juicing it and set the zest aside. In a small bowl, combine all aioli sauce ingredients and stir to combine. Set aside to let the flavors meld while you make the shishito peppers.

Step 6

To Grill Shishito Peppers: Heat grill to medium heat, about 350 ̊F. Oil the peppers and put them on the grates of a hot grill or if the peppers are smaller and may fall through the grates, add them to a preheated grill basket. Sear for 2-3 minutes per side or until blistered and browned.