Pimentas (v) (gf) Recipe

Make aioli

In a small bowl, combine 1/2 cup mayonnaise and 2 tablespoons Greek yogurt. Add the 2 grated garlic cloves, 1 tablespoon fresh lemon juice, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Whisk until smooth.

Slowly whisk in 1 teaspoon neutral oil to give the aioli a silkier mouthfeel. Taste and adjust seasoning — add up to 1/2 teaspoon more lemon juice or salt if desired. Cover and chill in the refrigerator while you prepare the peppers (aioli can be made up to 24 hours ahead).

Wash and thoroughly dry the shishito peppers. Trim any long stems if necessary, but leave most of the stem intact for handling.

Place the peppers in a mixing bowl. Drizzle with 2 tablespoons extra-virgin olive oil and toss to coat evenly. Sprinkle with 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper; toss again to distribute seasoning.

Preheat a grill or heavy cast-iron skillet over high heat until very hot (grill or pan should be about 450–500°F / 230–260°C). If using a grill, oil the grates lightly to prevent sticking.

Arrange the peppers in a single layer on the hot grill or in the skillet. Let them cook undisturbed for about 2–3 minutes until blistered and charred in spots, then toss or turn with tongs and cook another 2–3 minutes until most peppers show blistered, blackened skin and are tender but still slightly crisp. Total cooking time should be 4–7 minutes depending on heat and batch size.

Transfer the blistered peppers to a serving bowl. While still hot, squeeze juice from one lemon wedge over them and toss gently to coat. Adjust salt to taste (add a pinch more if needed).

Spoon the garlic aioli into a small bowl for dipping and place alongside the peppers, or drizzle a little aioli over the peppers if preferred.

Sprinkle the peppers with the optional toasted sesame seeds and chopped chives or parsley for color and texture.

Serve immediately while the peppers are hot with remaining lemon wedges on the side.