Blistered Shishitos Recipe
garlic aioli, black salt
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Sauce
Seasoning
Method
Preparation of Garlic Aioli
- 1
Prepare the Garlic
Peel and mince the garlic cloves finely. You can use a garlic press for ease.
- 2
Mix the Aioli
In a mixing bowl, combine the minced garlic, mayonnaise, lemon juice, and olive oil. Stir until the mixture is smooth and well combined.
- 3
Season the Aioli
Add salt to taste. Adjust the seasoning as needed, then set aside the aioli to let the flavors meld.
Cooking Shishito Peppers
- 4
Prep the Peppers
Rinse the shishito peppers under cold water and pat them dry with a kitchen towel.
- 5
Heat the Pan
In a large skillet or frying pan, heat a tablespoon of olive oil over medium-high heat until shimmering.
- 6
Blister the Peppers
Add the shishito peppers to the hot skillet and cook for about 5-7 minutes, turning occasionally, until they are blistered and charred on all sides.
- 7
Season the Peppers
Remove the skillet from heat and sprinkle black salt over the blistered shishito peppers. Toss to coat evenly.
Serving
- 8
Plate and Serve
Transfer the blistered shishitos to a serving dish and serve hot alongside the garlic aioli for dipping.