Best Ever Blistered Shishito Peppers with Lemon Garlic Aioli: Your New Go-To Appetizer

Blistered Shishito Peppers are an incredibly addictive and effortlessly impressive appetizer, transforming humble peppers into a flavorful sensation. Imagine tender, lightly charred shishito peppers, perfectly seasoned, served alongside a bright, creamy lemon garlic aioli for dipping. This dish is remarkably simple to prepare, requiring just minutes in a hot oven, yet it delivers a burst of umami and a satisfying texture that makes it an instant favorite for any occasion.

This recipe celebrates the unique charm of shishito peppers, known for their mild flavor with an occasional spicy surprise. Paired with a zesty, homemade aioli, it’s a sophisticated yet approachable dish that’s perfect for entertaining, a quick snack, or a vibrant side. Get ready to discover your new go-to appetizer! You can visit our website for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Effortlessly Impressive	Looks gourmet but is incredibly simple and quick to prepare.
Flavorful & Addictive	Mild, charred peppers with a creamy, zesty dipping sauce create an irresistible combination.
Quick to Make	Ready in just 20 minutes, perfect for last-minute appetizers.
Unique Experience	The occasional “hot” shishito adds a fun, surprising element.
Naturally Healthy	A light and vibrant vegetable-based appetizer.

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An Overview of Flavors and Textures

The Blistered Shishito Peppers with Lemon Garlic Aioli offer a delightful interplay of textures and bright, savory flavors. The shishito peppers, when perfectly blistered, develop a tender, slightly sweet interior encased in a wonderfully charred and smoky skin, providing a delicate bitterness that enhances their overall taste. Drizzled with aromatic toasted sesame oil, they gain a nutty depth. The accompanying Lemon Garlic Aioli is wonderfully creamy and smooth, offering a rich base infused with the bright tang of fresh lemon zest and juice, and a subtle pungent kick from grated garlic. A sprinkle of flaky sea salt adds a crucial pop of salinity, and the sesame seed garnish contributes an extra textural crunch and visual appeal.

The Star of the Show: The Enigmatic Shishito Pepper

While the creamy aioli is a perfect partner, the undeniable star of this dish is the shishito pepper itself. These slender, vibrant green peppers are famously mild, possessing a delicate sweetness and a thin, edible skin that makes them ideal for quick cooking methods like blistering. Their allure, however, lies in a playful secret: about one in ten shishito peppers will deliver a surprising, but usually not overwhelming, burst of heat. This element of culinary roulette makes eating Blistered Shishito Peppers an exciting and engaging experience, transforming a simple vegetable into a conversation starter. Their ability to blister beautifully in high heat also contributes to the dish’s appealing charred texture and smoky flavor.

How to Make Your Blistered Shishito Peppers with Lemon Garlic Aioli

This dish is all about quick, high heat to achieve that perfect blistered skin and a fresh, bright aioli to complement. Simple steps for a sensational result!

Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4 Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
For the Aioli:	½ cup	Mayonnaise
	½ teaspoon	Lemon zest	Or more, to taste
	Juice of ½	Lemon
	1 clove	Garlic, grated
	To taste	Kosher salt
	To taste	Freshly ground black pepper
	Optional: a few splashes	Water	To thin the aioli, if desired
For the Shishito Peppers:	8 ounces	Shishito peppers
	2 teaspoons	Toasted sesame oil
	As needed	Flaky sea salt or kosher salt
	As needed	Black sesame seeds and toasted sesame seeds	For garnish

Instructions

1. Make the Lemon Garlic Aioli: In a small bowl, whisk together the mayonnaise, lemon zest, lemon juice, grated garlic, kosher salt, and freshly ground black pepper until well combined and smooth. If you prefer a thinner consistency for your aioli, whisk in a few splashes of water until it reaches your desired smoothness. Taste and adjust seasoning as needed. Set the aioli aside.
2. Preheat the Oven and Skillet: Place a large cast-iron skillet (or another oven-safe, heavy-bottomed skillet) directly in the oven. Preheat the oven to a high temperature of 500°F (260°C). Allow the skillet to heat fully inside the oven for at least 15-20 minutes, ensuring it gets extremely hot. This is crucial for achieving a good blister on the peppers.
3. Prepare the Peppers: While the skillet preheats, rinse the shishito peppers thoroughly under cold water. It is essential to dry them completely with paper towels after rinsing. Any excess water will cause the oil to splatter and prevent proper blistering. Place the dried peppers in a mixing bowl and drizzle them with the toasted sesame oil. Toss the peppers well to ensure they are evenly coated with the oil.
4. Blister the Peppers: Carefully remove the extremely hot skillet from the oven using oven mitts and place it on a heatproof surface (like a sturdy trivet or a burner grate). Immediately add the oiled shishito peppers to the hot skillet in a single layer; they should sizzle loudly upon contact. Switch your oven setting to broil (grill) and move the oven rack to the highest position, close to the broiler element. Place the skillet containing the peppers directly under the broiler for 1 to 2 minutes. Watch them closely: the peppers should begin to visibly blister and char in spots. Using tongs, carefully turn the peppers to char the other side. Return the skillet under the broiler for another 1 to 2 minutes. Repeat this process if necessary, turning the peppers until they are blistered and charred all over to your liking, typically about 4-6 minutes total under the broiler, depending on your oven.
5. Serve: Promptly transfer the hot, blistered peppers to a serving dish. Drizzle any remaining sesame oil from the mixing bowl over the cooked peppers for extra flavor. Generously sprinkle the peppers with flaky sea salt or kosher salt. For garnish and added texture, sprinkle a mix of black sesame seeds and toasted sesame seeds over them. Serve immediately with the lemon garlic aioli on the side for dipping. These peppers are best enjoyed hot and fresh!

Expert Tips for Your Shishito Peppers

Category	Tip
Pepper Dryness	Thoroughly dry shishito peppers after rinsing to ensure proper blistering and prevent oil splatter.
Skillet Heat	A screaming hot cast iron skillet is essential for quick, even blistering and charring. Don’t rush the preheating.
Broiler Watch	Broiling is fast! Keep a close eye on the peppers to prevent burning. They can go from perfect to burnt in seconds.
Aioli Thinning	If your aioli is too thick, thin it with a few splashes of water, not just lemon juice, to maintain balance.
Serving Fresh	Shishito peppers are best enjoyed immediately after blistering for optimal texture and flavor.

Conclusion: Your Effortlessly Impressive Blistered Pepper Dish

The Blistered Shishito Peppers with Lemon Garlic Aioli are a testament to the power of simple ingredients and high heat to create extraordinary flavor. With their smoky char, tender bite, and the zesty creaminess of the aioli, they offer a sophisticated yet accessible appetizer that’s perfect for any occasion. Quick to prepare and universally loved, these peppers are sure to become a cherished recipe in your culinary repertoire.

Frequently Asked Questions (FAQ)

Are shishito peppers spicy? Shishito peppers are generally mild, but about one in ten will be surprisingly spicy. This adds a fun, playful element to the dish!

Can I cook shishito peppers on the stovetop instead of broiling? Yes, you can. Heat a large skillet over high heat with 1-2 teaspoons of oil. Add peppers in a single layer and cook, tossing occasionally, until blistered and charred, about 5-8 minutes.

Can I make the lemon garlic aioli ahead of time? Yes, the aioli can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Whisk it well before serving.

What other dipping sauces can I use? While the lemon garlic aioli is fantastic, you could also serve them with a soy-ginger dipping sauce, a sriracha mayonnaise, or a simple balsamic glaze.

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