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Ingredients
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Shishito peppers
Garlic aioli
Method
Garlic aioli
Make aioli
In a small bowl combine mayonnaise, grated garlic, lemon juice, Dijon mustard and olive oil. Whisk until smooth and emulsified. Season with fine sea salt and black pepper, taste and adjust acidity with a few more drops of lemon if desired. Cover and refrigerate while you cook the peppers (can be made up to 24 hours ahead).
Shishito peppers
Prepare peppers
Rinse and thoroughly dry the shishito peppers. Trim any long stems if desired but leave most stem intact for easy picking.
Pan-char peppers
Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot (2–3 minutes). Add 2 tablespoons olive oil and swirl to coat. Add the shishito peppers in a single layer (they may overlap slightly) and let them sit undisturbed for 30–45 seconds to blister. Toss or shake the pan occasionally to blister evenly, continuing to cook 5–7 minutes total until the skins are blistered and charred in spots and the peppers are softened but still hold their shape.
Finish and season
Remove the peppers to a serving bowl or platter using tongs. Immediately sprinkle with coarse sea salt and, if using, squeeze the juice of half a lemon over the peppers to brighten flavors. Toss gently to distribute salt and lemon.
Serve
Arrange the blistered shishitos with a small bowl of garlic aioli for dipping. Serve hot or warm. Leftovers can be refrigerated up to 2 days; reheat briefly in a hot skillet to re-blister before serving.