Blistered Shishito Peppers with Lemon Aioli

Looking for a quick appetizer that will make your peeps happy? These Blistered Shishito Peppers with Lemon Aioli are sure to get the job done!

Is this the year of the shishito pepper? And no-one told me?

I swear, everywhere we go, blistered shishito peppers are on the menu. Some grilled, others pan roasted, but always charred and delectable!

Are you familiar with the shishito pepper? It’s a pepper of Japanese descent and, for the most part, has a mild sweet flavor. However, the shishito, I have learned, has a great sense of humor! Its flavor is mellow with the exception of the hilarious little guy that’ll zing you with a bit of heat when you least expect it. Every tenth pepper, give or take a pepper or two, has heat. It’s important to note, for those of you who are not fans of hot peppers, the comedian of the bunch can be spicy. Just enough heat to remind us that it’s a pepper.

I thought about how I wanted to prepare these wrinkly beauts, and for a minute I thought I might roast them up in my cast iron like I do my burst heirloom tomatoes for crostini , but I didn’t feel like messing up the stovetop…so I went with the quick and easy broil method. That’s how I roll. 😉

I grabbed a cookie sheet, 6 cups of shishito peppers, a nice drizzle of olive oil, and the broiler set to High. (Though you can broil them sans olive oil – which is wonderful too – a little oo never hurt anyone! 😉 )

I mean – does it get any easier?

All that stands between you and a big bowl of this totally munchable Japanese pepper is about ten minutes…which just so happens to be the amount of time it takes to whip up a bright and lemony aioli.

Aioli, that I have decided, will have a standing invitation to all of our summer shindigs! Fabulous on so many things – seafood, potatoes, frittata, beef…. the options are almost endless!

What is it about this dipping sauce that makes it so special? It is:

• creamy
• lemony
• garlicky
• black-peppery
• delicious
• easy to prepare
• quick to make

A match made in heaven, these two.

I just might have to buy stock in shishito peppers this summer….

Blistered Shishito Peppers with Lemon Aioli will be a staple snack at our house!

Buon Appetito!

Blistered Shishito Peppers with Lemon Aioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Ciao Chow Bambina
• Category: Appetizer

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Description

Looking for a quick appetizer that will make your peeps happy? These Blistered Shishito Peppers with Lemon Aioli are sure to get the job done!

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Ingredients

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• 6 cups shishito peppers
• 1 – 2 Tbsp. olive oil
• 1/2 cup good mayonnaise
• 2 Tbsp. fresh lemon juice
• Zest from half a lemon
• 1 garlic clove, minced
• A good grind of black pepper
• A sprinkle of sea salt

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Instructions

1. Set the Broiler to High.
2. Place peppers on a cookie sheet and drizzle with about 2 Tbsp. of olive oil. Mix to combine.
3. Place peppers in oven and cook until the skins are browned and blistered and the peppers have softened a bit. About 10 minutes.
4. In the meantime, prepare the aioli.
5. In a small mixing bowl whisk mayonnaise, lemon juice, lemon zest, minced garlic and black pepper. Set aside.
6. Remove peppers from the oven.
7. Serve with a sprinkle of sea salt and a nice drizzle of aioli.
8. Enjoy!

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