Roasted Shishitos Recipe
preserved lemon aioli, hondashi, bonito flake.
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Ingredients
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Roasted Shishitos
Preserved Lemon Aioli
Finish & Garnish
Method
Roasted Shishitos
Preheat oven to 475°F (245°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
Rinse and dry the shishito peppers thoroughly. Any surface moisture will steam them instead of blistering.
Place the peppers in a bowl. Drizzle with 1 tablespoon extra-virgin olive oil and toss to coat evenly. Spread them in a single layer on the prepared baking sheet, leaving space so they blister rather than steam.
Roast on the top rack for 10–14 minutes, turning once halfway through, until the skins are blistered and charred in spots. For a charred finish, you can broil 1–2 minutes at the end—watch closely to avoid burning.
Remove from oven and immediately sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. Let rest 2–3 minutes so juices redistribute.
Preserved Lemon Aioli
In a small bowl, combine 1 cup mayonnaise, 2 teaspoons finely chopped preserved lemon rind, 1 tablespoon fresh lemon juice, and 1 teaspoon minced garlic.
Whisk in up to 1 teaspoon neutral oil if you want a silkier, slightly thinner aioli. Season with 1 teaspoon kosher salt and 1 teaspoon white or ground black pepper. Taste and adjust: add more preserved lemon for brightness or more lemon juice for acidity.
Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. If making ahead, refrigerate up to 2 days.
Finish & Garnish
Transfer the roasted shishitos to a serving bowl or platter. Drizzle about 2–3 tablespoons of the preserved lemon aioli over them (or serve aioli on the side for dipping).
Sprinkle 1 teaspoon hondashi powder evenly over the peppers. If you prefer a lighter umami hit, mix the hondashi into a small amount of aioli and drizzle instead.
Scatter 2 tablespoons bonito flakes over the warm peppers; the heat will make them curl and move for an appealing presentation.
Optionally add 1/2 teaspoon toasted sesame oil in a thin stream over the peppers for aroma, and serve with a lemon wedge for extra brightness.
Serve immediately while the peppers are warm so the bonito flakes dance and the aioli provides a bright, salty counterpoint.