Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shishito Peppers
Burnt Lemon Aioli
Method
Blistered Shishito Peppers
- 1
Prepare the Peppers
Rinse the shishito peppers under cold water and pat them dry with a paper towel.
- 2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- 3
Cook the Peppers
Add the shishito peppers to the skillet in a single layer. Let them cook undisturbed for 2-3 minutes, until they start to blister and char.
- 4
Stir and Season
Stir the peppers and continue to cook for an additional 2-3 minutes until they are evenly blistered. Sprinkle with sea salt before removing from heat.
Burnt Lemon Aioli
- 5
Prepare the Garlic
Finely chop the garlic clove and set it aside.
- 6
Combine the Ingredients
In a mixing bowl, whisk together the egg yolk, chopped garlic, lemon juice, and lemon zest until well combined.
- 7
Emulsify the Aioli
While whisking continuously, slowly drizzle in the vegetable oil until the mixture thickens and emulsifies. This should take about 2-3 minutes.
- 8
Season the Aioli
Season the aioli with salt and black pepper to taste. Adjust the lemon juice if necessary for brightness.