Blistered Shishito Peppers with Best Dip
Total Time
10 mins
Prep Time
5 mins
Cook Time
5 mins
Rating
5 out of 5 stars
(31)
Ingredients
4 servings
- 8 oz shishito peppers
- 1 Tbsp light olive oil
- 1/2 tsp flaky sea salt, or to taste
- 1 tsp lemon zest, optional
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 1/2 Tbsp lemon juice
- 1/4 tsp fine sea salt, or added to taste
- 1/8 tsp black pepper
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Preparation
Step 1
Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
Step 2
Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
Step 3
Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
Step 4
Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.
Step 5
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Chef's notes
Make sure you pat dry the peppers since water droplets can cause splatter when they hit the hot pan.
You can eat the entire pepper, but discard the stem. The seeds inside are edible.
To Grill Shishito Peppers:
Heat grill to medium heat, about 350 ̊F. Oil the peppers and put them on the grates of a hot grill or if the peppers are smaller and may fall through the grates, add them to a preheated grill basket. Sear for 2-3 minutes per side or until blistered and browned.
