Description
- Tender shishito peppers perfectly blistered and charred, drizzled with toasted sesame oil, and served with a bright, creamy homemade lemon garlic aioli. An easy, impressive appetizer ready in just 20 minutes.
Ingredients
Scale
For the Aioli:
- ½ cup mayonnaise
- ½ teaspoon lemon zest (or more, to taste)
- Juice of ½ lemon
- 1 clove garlic, grated
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Optional: a few splashes of water (to thin the aioli, if desired)
For the Shishito Peppers:
- 8 ounces shishito peppers
- 2 teaspoons toasted sesame oil
- Flaky sea salt or kosher salt
- Black sesame seeds and toasted sesame seeds, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
- 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.
- Prep Time: PT15M
- Cook Time: PT5M
- Category: Appetizer
- Method: Blistering, Broiling
- Cuisine: Japanese
Nutrition
- Calories: ~250–300 kcal
- Sugar: ~1 g
- Sodium: ~250–400 mg
- Fat: ~25–30 g
- Saturated Fat: ~3–4 g
- Unsaturated Fat: ~20–23 g
- Trans Fat: 0 g
- Carbohydrates: ~3–5 g
- Fiber: ~1–2 g
- Protein: ~1–2 g
- Cholesterol: ~15–20 mg
Keywords: Shishito Peppers, Blistered Peppers, Lemon Garlic Aioli, Japanese Appetizer, Easy Appetizer, Quick Snack, Broiled Peppers, Healthy Appetizer, Pepper Recipe