Fired Roasted Shishitos Recipe

Prepare and taste

Zest the Meyer lemon first (reserve zest for extra garnish if desired), then juice it until you have about 1 to 1 1/2 tablespoons of juice. In a small bowl, combine 1 cup mayonnaise, 1 grated garlic clove, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper and 1/2 tsp honey (if using). Add 1 to 1 1/2 tablespoons Meyer lemon juice and 1/2 tsp lemon zest. Whisk thoroughly until smooth and emulsified. Taste and adjust: add a touch more lemon juice for brightness, a pinch more salt for seasoning, or a little more honey if too tart. Refrigerate while preparing peppers so flavors meld.

Wash and dry

Rinse 12 oz shishito peppers under cold water and pat completely dry with a towel. Moisture will prevent good blistering; ensure they are as dry as possible.

Heat pan or direct-fire

Heat a large heavy-bottomed skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Alternatively, prepare a gas burner or grill for direct flame blistering.

Cook peppers

Add 2 tbsp extra-virgin olive oil to the hot pan and swirl to coat. Add peppers in a single layer (they can overlap a bit) and let them sit without stirring for 1–2 minutes so the skins char. Toss or shake the pan and continue to cook, stirring occasionally, until most peppers are blistered and blackened in spots, 6–8 minutes total. If using an open flame, place peppers directly on the grill grate or skewer and blister evenly, turning with tongs until blistered and lightly softened.

Season

Transfer blistered peppers to a bowl or platter. Immediately sprinkle with 1 tsp coarse sea salt and 1 tsp freshly ground black pepper (adjust to taste) while still hot so the salt clings and melts slightly.

Arrange the blistered shishitos on a serving plate. Spoon about 2–3 tablespoons of Meyer lemon aioli into a small ramekin or drizzle a few thin streaks alongside the peppers. Finish the peppers with a light sprinkle (about 1/2 tsp) of flaked sea salt for texture and brightness. Serve with 1–2 lemon wedges for extra squeeze. Aioli can be chilled; serve peppers hot or warm and aioli cool for contrast.