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.
For the Shishto Peppers
For the Morita Pepper Aioli
Method
Preparing the Shishto Peppers
- 1
Wash and Dry
Rinse the Shishto 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 shimmering.
- 3
Cook the Peppers
Add the washed Shishto peppers to the skillet and sprinkle with salt. Cook for about 6-8 minutes, stirring occasionally, until the peppers are blistered and tender.
Making the Morita Pepper Aioli
- 4
Prepare the Morita Peppers
Roast the morita peppers over an open flame or in a dry skillet until they are slightly charred. Remove stems and seeds, then chop them finely.
- 5
Blend the Ingredients
In a blender or food processor, combine the chopped morita peppers, mayonnaise, garlic clove, lime juice, and salt.
- 6
Mix Until Smooth
Blend until the mixture is smooth and creamy. Adjust seasoning if necessary.
Serving
- 7
Plate the Dish
Transfer the blistered Shishto peppers to a serving plate.
- 8
Add Aioli
Serve with a generous drizzle of the morita pepper aioli on top or in a small bowl on the side for dipping.
- 9
Garnish
Squeeze fresh lime juice over the dish before serving for an extra zesty flavor.