First things first, what are Shishito Peppers? They are a thin skinned, relatively sweet pepper that make an absolutely delicious appetizer, side or snack. They also sound really fancy but could not be easier to prepare. All that’s necessary is a simple char and you’ve got yourself a restaurant quality dish.
Shishito peppers come into season in summer through early fall, so grab a box at your local farmer’s market while you can. You can also find them at Whole Foods and recently I’ve been seeing them at Trader Joe’s. They are pretty small, around 1-4 inches, require no prep and are the perfect bite sized finger food. You just pick them up by the stems and bite, seeds and all and discard the stem.
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Working your way through a pile of Shishito peppers can also be a fun game of Russian Roulette. In general they are mild and sweet, however about one in ten are spicy! There’s no way to tell which ones are the hot ones until you pop it into your mouth. Now that’s a fun cocktail hour game if I ever heard one.
Shishito peppers are just perfect on their own but I highly recommend whipping up a quick aioli for dipping. I always need to dip. That’s where the charred lemon aioli comes in. This is a quick and easy “cheat” aioli as I just mix some mayo with a few other ingredients. Also, charred lemon aioli sounds super fancy but it just means putting the cut side of a lemon down on the skillet or grill till it chars a bit (I love doing this whenever I’m grilling).
It’s not really a true aioli in that mayo is used as a shortcut and traditional aioli is made with raw eggs emulsified with olive oil and a lemon juice. It’s mayonnaise’s more sophisticated sister but honestly, this version is just as good and only takes 2 minutes to make. Can’t beat that!
Tips for charring Shishito Peppers
Make sure they are really dry before you cook them. Any water will steam the peppers and you want them dry so that they char nicely.
Coat them lightly in oil instead of heating the oil in your skillet. The peppers have a lot of nooks and crannies and this helps the oil coat them all evenly.
When it’s nice outside I like to do these on the grill in my veggie basket. Any other time of year, just use a skillet or grill pan. They’re pretty much impossible to mess up.Print
Blistered shishitos are easy to make and absolutely delicious! You’ll just need shishitos, oil, a skillet or grill basket, and a few simple ingredients for an irresistible charred lemon aioli dipping sauce!
Wash and thoroughly dry Shishito peppers.
Toss peppers in 1 tsp of oil.
Mix together mayonnaise, minced garlic and dijon mustard.
Heat grill with basket, grill pan or skillet. Cut lemon in half and place cut side down and cook until charred, about 5-8 minutes. Remove and set aside to cool.
Add peppers to hot grill or skillet and let char on one side for one minute. Toss every 1-2 minutes to char evenly for about 7-11 minutes.
Transfer to serving dish and sprinkle lightly with salt.
Squeeze half of charred lemon in the mayonnaise mixture and serve immediately with peppers and other half of lemon for garnish.
Keywords: Blistered Shishito Peppers, Aioli, Charred Peppers