Shishitos Recipe

Infuse oil

Zest the lemon and orange, taking only the colored outer peel (avoid white pith). Combine the 3 tablespoons neutral oil, lemon zest, orange zest and 1 teaspoon finely chopped chives in a small heatproof bowl. Warm gently over a double boiler or microwave in 10-second bursts until barely warm (about 20–30 seconds) to help release oils from the zest. Let steep for 10 minutes, then strain through a fine mesh sieve into a small container, pressing the zest to extract oil. Discard solids and reserve the citrus oil at room temperature.

Make aioli

In a small bowl combine 1 tablespoon mayonnaise, grated garlic clove, 1 teaspoon lemon juice, 1/4 teaspoon Dijon mustard, 1/8 teaspoon salt and 1/16 teaspoon pepper. Whisk to combine. If the aioli is too thick, whisk in up to 1 teaspoon water, 1/4 teaspoon at a time, until it reaches a thick but spoonable consistency. Finish by whisking in 1/2 teaspoon extra-virgin olive oil for sheen and flavor. Taste and adjust seasoning.

Prepare peppers

Rinse and thoroughly dry the shishito peppers. Trim any long stems if desired but leave most stems intact for easy picking.

Cook peppers

Heat a large cast-iron skillet or heavy sauté pan over high heat until very hot (about 3–4 minutes). Add 1 tablespoon extra-virgin olive oil and swirl to coat. Add the peppers in a single layer (they should sizzle). Let them blister undisturbed for 1–2 minutes, then toss or shake the pan to blister other sides. Continue cooking, stirring occasionally, until most peppers are blistered and lightly charred in spots, about 5–7 minutes total. Remove from heat and transfer to a serving bowl.

Season peppers

While still hot, immediately toss the blistered shishitos with the reserved citrus oil and 1 teaspoon kosher salt so the oil coats them and flavors distribute. Taste and add a bit more flaky salt if desired.

Arrange the blistered shishitos on a serving plate. Dab or pipe small spoonfuls of aioli around or on top of the peppers, or serve aioli in a small ramekin on the side for dipping. Sprinkle the peppers with the finely snipped chives and a light dusting of flaky salt. Serve immediately with an optional lemon wedge for those who want extra brightness.