Description
Smoky, pan-blistered shishitos with a silky garlic aioli—fast, fresh, and perfect for sharing.
Ingredients
- Shishito peppers
- Olive oil
- Garlic
- Mayonnaise (or Greek yogurt)
- Lemon juice
- Salt
- Smoked paprika (optional)
- Cayenne or chili flakes (optional)
- Lime wedges (for serving)
Instructions
- Heat a large skillet over high heat with olive oil until shimmering.
- Add shishito peppers in a single layer; cook undisturbed to blister.
- Toss and continue cooking until skins are charred and tender.
- Season peppers with salt and remove from heat.
- Mix mayonnaise, grated garlic, lemon juice, and paprika until smooth.
- Adjust aioli seasoning to taste.
- Serve peppers hot with aioli and lime wedges on the side.
Notes
- For a spicier kick, add cayenne or chili flakes to the aioli.
- Smoked paprika adds a nice depth of flavor but is optional.
- These peppers are best served immediately while hot.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg