Pimientos De Padrón Recipe
Charred Shishito Peppers, Saffron Aioli, Lemon
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Ingredients
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Peppers
Saffron Aioli
Garnish
Method
Prepare Saffron Aioli
- 1
Bloom saffron
In a small bowl, steep saffron threads in warm water for 5 minutes to release their color and flavor.
- 2
In a separate bowl, mix mayonnaise, minced garlic, lemon juice, and salt. Add the saffron water (with threads) and stir until well combined. Chill until ready to serve.
Cook Peppers
- 3
- 4
Add the peppers in a single layer and cook, turning occasionally, until blistered and charred in spots, about 5–7 minutes.
- 5
Remove from heat and sprinkle with flaky sea salt.
Serve
- 6
Transfer charred peppers to a serving plate. Serve with saffron aioli on the side and lemon wedges for squeezing over the top.
