Shishito Peppers Recipe

Make the chili–lime powder

In a small bowl, combine dried chile powder, lime zest, kosher salt, and ground cumin. Stir thoroughly and set aside. This can be made up to a day ahead and stored in an airtight container.

Make the garlic aioli

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, smoked paprika (if using), and salt until smooth. Taste and adjust salt or lemon as needed. Refrigerate while you blister the peppers to allow flavors to meld.

Make the lemon dressing

In a separate small bowl, whisk together lemon juice, olive oil, honey, lemon zest, and freshly ground black pepper until emulsified. Set aside.

Rinse and thoroughly dry the shishito peppers. Pat them dry with a towel — moisture prevents proper blistering.

Heat a large cast-iron skillet or heavy-bottomed sauté pan over high heat until very hot (about 3–5 minutes).

Add neutral oil to the pan and swirl to coat. Add the shishito peppers in a single layer (they may overlap slightly) and let them sit undisturbed for 1–2 minutes to blister. Shake the pan or use tongs to toss/turn the peppers to blister on other sides, continuing to cook, tossing every 30–45 seconds, until most peppers have charred blistered spots and are tender-crisp (about 5–7 minutes total).

When blistered, transfer the peppers to a plate lined with paper towel and immediately sprinkle with fine sea salt to taste (use the 1 tsp from the Peppers section).

Place blistered peppers on a serving platter. Drizzle the lemon dressing evenly over the peppers (use all of the lemon dressing).

Add dollops of garlic aioli around and on top of the peppers — use about half first, then add more to your liking (use the entire aioli if you prefer more creaminess).

Sprinkle the chili–lime powder evenly over the peppers, starting with about half the mixture and adding more to taste.

Garnish with thinly sliced scallions and serve with lemon wedges on the side for extra brightness.

Serve hot or warm. To eat, squeeze a lemon wedge over a pepper, dip in aioli if desired, and enjoy. Note: approximately 1 in 10 shishitos can be mildly spicy, so advise guests.