Blistered Shishito Peppers
with lemon aioli | 4 servings
Shishito peppers are a small, mostly mild chile that originated in Japan. They are also the perfect pepper for roasting, airfrying, or blistering in a pan. We love them for a snack or appetizer, especially when paired with a killer creamy dip like this homemade lemon aioli. The best part? No prep required! Grab ‘em by the stem, dip ‘em, and eat ‘em whole.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Garlic Powder
2 unit
Lemon
8 tablespoon
Mayonnaise
(Contains Eggs)
16 ounce
Shishito Peppers
Nutrition Values
Instructions
Wash and dry produce. Heat a drizzle of oil in a large pan over high heat. Working in batches, add shishito peppers and season with salt. Cook, stirring occasionally, until peppers are softened and charred in spots, 3-5 minutes. Meanwhile, quarter lemon. In a small bowl, combine mayonnaise, garlic powder, and juice from lemon. Serve blistered shishito peppers on a platter with lemon aioli on the side for dipping.