Shishito Peppers Recipe

Prepare aioli

Crush or finely mince the garlic cloves. In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons fresh lemon juice, the minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon extra-virgin olive oil and 1/4 teaspoon smoked paprika (if using). Taste and adjust seasoning — add up to 1/2 teaspoon more lemon juice or a pinch more salt if desired. Cover and chill in refrigerator while preparing peppers to allow flavors to meld (at least 15 minutes).

Preheat and char lemon

Cut the whole lemon in half crosswise. Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot (2–4 minutes). Place lemon halves cut side down in the dry skillet and char until deeply browned and blistered, 2–3 minutes. Remove and set aside to cool slightly for juicing.

Cook peppers

With the same hot skillet, add 3 tablespoons extra-virgin olive oil and swirl to coat. Add 12 cups fresh shishito peppers in a single layer (you may need to cook in two batches to avoid overcrowding). Let peppers sit undisturbed 1–2 minutes to blister, then toss and stir with tongs, cooking 6–8 minutes total until skins are blistered and lightly blackened in spots and peppers are tender but still have some bite.

Season

Remove peppers to a serving bowl. Immediately squeeze the charred lemon halves over the peppers to taste (about 1–2 tablespoons juice) and toss to coat. Sprinkle 1 teaspoon sea salt evenly over peppers and toss again. If desired, grate a little lemon zest (about 1 teaspoon) over top for extra brightness.

Serve

Transfer peppers to a warm platter. Serve with the chilled lemon & garlic aioli on the side for dipping. Provide tongs or toothpicks for guests. Eat while warm.