Pimentas Recipe

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 grated garlic clove, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until smooth. If the aioli is too thick, whisk in up to 1 teaspoon extra-virgin olive oil to reach desired consistency. Taste and adjust salt or lemon as needed. Cover and refrigerate while you grill the peppers (can be made up to 1 day ahead).

Preheat a grill, grill pan, or cast-iron skillet over high heat until very hot (about 5 minutes).

Toss 12 shishito peppers with 2 tablespoons extra-virgin olive oil in a bowl so they are evenly coated.

Place peppers in a single layer on the hot grill or pan. Cook, turning occasionally with tongs, until blistered and charred in spots on most sides, about 6–8 minutes total. Work in batches if necessary to avoid overcrowding.

Transfer blistered peppers to a serving bowl. Immediately sprinkle with 1 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper so the salt adheres to the hot peppers.

Arrange peppers on a platter. Spoon the garlic aioli into a small bowl or dot the aioli over the peppers as desired.

If using, sprinkle 1 teaspoon toasted sesame seeds or bonito flakes and 1 tablespoon thinly sliced scallion over the peppers. Add an extra pinch (1/4 teaspoon) of flaky sea salt to taste.

Serve immediately with lemon wedges for squeezing over the peppers and a small bowl of aioli for dipping.